Ginger Murabba (Preserve)

Last week my better-half bought fresh tender ginger from the market and quite a large quantity too. When inquired, he suggested that I make Ginger Preserve from it. Frankly speaking I had never eaten one before. Since the ginger was so fresh and tender, I too was excited to try it out.

I went through my recipe collections but could not find Ginger Preserve as such but found the recipe for gooseberry preserve instead. So based on this, and a few inputs from my friends, and with a little research on the net, I came out with this recipe and to tell you honestly, it turned out delicious – my better half was delighted with the result! – So what more can I ask for?

In the picture, you will see two bottles – one slightly larger than the other. The quantity mentioned in the ingredients will actually fill ¾ th of the larger one.

Ingredients:

Tender Ginger	150 gms
Sugar	250 gms
Water	About 150 ml – 200 ml
Lemons	2 large
Honey	1 tbsp
Cardamom powder	1 tsp
Clove powder /cloves	½ tsp / 3 whole

Method:

Washed and scraped ginger

1. Wash, scrape and cut the ginger into thin slices.
2. Place these slices in a pan and add enough water to cover the slices and cook these on a medium flame until soft. This should take about 15-20 mins
3. Strain the water and set aside the cooked ginger pieces and the ginger water separately.
4. Now take a larger pan, (because once the sugar dissolves, it starts frothing) pour the strained ginger water, add sugar and allow it to dissolve. Add some more water if necessary.  Cook over low heat until the syrup is thick. Stir it often and check the consistency of this syrup. This should take about 25-30 mins.
5. Next add the ginger pieces and juice of two lemons and cook for another 10 mins. Do not allow the syrup to get too thick as it will crystallize.
6. Remove from fire and add honey, cardamom powder and clove powder (or whole cloves).
7. Mix well and when thoroughly cooled, store it in an air-tight glass bottle.

thinly sliced ginger

sliced ginger pieces being cooked in water

Sugar being added to the ginger water

Sugar syrup in the making

Murabba is ready for bottling

Preparation time : 15 mins

Cooking time     :  50 mins

Makes : 1 small (250gms size) glass bottle

Note:

• Goes well with chapattis or as sandwich spread.
• Do not refrigerate it. This will last for a month or two without refrigeration.