Last updated: June 30, 2025

Pistachio jam is a unique and cherished Iranian delicacy, rarely found in stores—even in Iran. Instead, families prepare it at home during late summer, using fresh pistachio skins and infusing the mixture with luxurious notes of saffron, rosewater, and green cardamom. This jam may lose a bit of the raw pistachio taste, but it gains a wonderfully rich texture and floral aroma. In this guide, you’ll find three traditional recipes, helpful tips, and serving ideas that bring out the best in every batch.

Pistachio Jam with Pistachio Skin (Traditional)

This section covers the traditional Persian method of making pistachio jam using fresh pistachio skins. You’ll find the classic recipe below, along with two variations: one with walnuts and one with extra rosewater for a fragrant twist.

Ingredients

• Sugar: 500 g
• Green Cardamom: 3 to 4 pods
• Pistachio Skin: 250–300 g
• Medium-sized lemon: 1
• Crushed or slivered pistachio: 1½ cups
• Rosewater: 1½ cups
• Crushed saffron: 1/8 tsp (optional)
• Water: 2 cups

Method

1. Remove the peel from fresh pistachios, wash thoroughly, and soak them in cold water for 3–4 hours to soften the skins.
2. Bring 2 liters of water to a boil in a large pot. Add the soaked pistachio skins and boil for 15–20 minutes. Drain and rinse with cold water. Repeat the boiling process at least one more time to remove any remaining bitterness from the skins.
3. In a separate saucepan, combine the sugar, water, rosewater, saffron, and cardamom. Heat over medium heat and stir until the sugar dissolves completely. Bring the mixture to a gentle boil.
4. Add the prepared pistachio skins to the sugar syrup. Lower the heat and simmer uncovered for 90–120 minutes, stirring occasionally to prevent sticking. Continue simmering until the syrup thickens and the skins become translucent.
5. In the final 10 minutes of cooking, stir in the lemon juice and the crushed or slivered pistachios. Simmer briefly to blend the flavors.
6. Remove from heat and let the jam cool to room temperature. Transfer to sterilized jars and seal tightly for storage.

Shelf Life of Homemade Pistachio Jam

• Unopened: Up to 6 months in a cool, dry pantry

• After opening: Use within 1 month, stored in the refrigerator

• Tip: Always use a clean, dry spoon to avoid contamination

How to Serve Pistachio Jam + Yield Info

This recipe yields enough for two standard-sized jam jars (~300 ml each).

Here are some creative ways to enjoy it:

• Spread on warm toast, scones, or fresh bread

• Swirled into plain yogurt or Greek yogurt

• As a topping for vanilla ice cream

• On a cheeseboard next to brie, goat cheese, or blue cheese

• Paired with Middle Eastern flatbreads or lavash

• As a glaze or filling in pastries and desserts

Pro Tip: Try it with unsalted butter and warm Barbari bread for a true Persian breakfast experience.

Pistachio jam isn’t just delicious — it’s also a sweet way to enjoy the many health benefits of pistachios. Packed with fiber, healthy fats, and antioxidants, pistachios are a smart addition to any diet.

Homemade Pistachio Jam Essential Hints

•       Check to find out whether the pistachios’ skin is in good condition or not.
•       We cannot make jam with too damaged skins (black, crushed, etc.) to be used.
•       Jams made with pink pistachio skins are brighter and more vivid.
•       When making this jam, a glazed pot is recommended.
•       Rather than buying prepackaged pistachios, it’s best to roll up your sleeves and make your own fresh, gorgeous slivers (or crushed pistachio).
•       We should never pour pistachio Jam into the jar while still hot; always wait until it has cooled fully.
•       Once the jam has cooled, if it is still too runny to spread, bring it back to a simmer for a few minutes.
•       Add a teaspoon or two of fresh lemon juice to keep the jam from turning into a sweet mess.

When Does Pistachio Jam Go Bad — And What to Do About It?

Homemade pistachio jam can spoil if not stored properly or if the sugar content is too low. Here’s what to watch for:

• Signs of spoilage: Mold on the surface, foul smell, or a watery, separated texture.

• Common causes: Too much water, syrup that’s too thin, or not enough sugar as a natural preservative.

• Fix it: If your jam hasn’t molded but is runny or at risk of fermenting, return it to the stove and simmer again with additional sugar until it thickens.

 Always store your jam in sterilized, airtight jars, and refrigerate after opening.

Want to Try a Twist? Explore These Pistachio Jam Variations

If you’re looking to experiment beyond the classic recipe, here are two delicious versions: one enriched with walnuts for a deeper, nutty profile, and another infused with extra rosewater for a fragrant, floral touch.

Pistachio Jam with Walnuts (Skin-Based)

Ingredients

• Fresh pistachio skins: 1 kg
• Walnuts: 150–200 g (chopped)
• Sugar: 500 g to 1 kg
• Vanilla or cardamom
• Lemon juice: 1 tbsp
• Lemon zest or essence: ½ tsp
• Rosewater: optional
• Water: ~3 cups

 Method

1. Remove the peel from fresh pistachios and soak the skins in cold water for 3–4 hours. Drain well.
2. Boil the pistachio skins 3–4 times, each time for about 15 minutes, draining and replacing the water to remove bitterness.
3. In a large saucepan, dissolve the sugar in approximately 3 cups of water over medium heat. Bring to a boil, then add the pistachio skins.
4. Add the vanilla or cardamom, lemon juice, and lemon zest or essence. Stir gently and reduce heat to low. Simmer uncovered for 90–120 minutes, stirring occasionally.
5. In the last 10–15 minutes of cooking, add the chopped walnuts and optional rosewater. Simmer until the jam reaches a thick, syrupy consistency.
6. Remove from heat and allow to cool to room temperature before transferring to sterilized jars.

Flavor profile: Rich and nutty with warm vanilla-cardamom undertones.

Pistachio Jam with Rosewater (Skin-Based)

Ingredients

• Fresh pistachio skins: 1 kg
• Sugar: 500 g to 1 kg
• Rosewater: 1 cup
• Lemon juice: juice of 2 lemons
• Pistachio slices: 1 cup
• Cardamom or vanilla
• Saffron: optional

Method

1. Remove the peel from fresh pistachios and soak the skins in cold water for 3–4 hours. Drain well.
2. Boil the pistachio skins four times, each for about 20 minutes, draining and replacing the water to remove bitterness. After the final boil, rinse with cold water.
3. In a clean saucepan, dissolve the sugar in a mixture of rosewater and plain water (about 3 cups total). Bring to a gentle boil over medium heat, stirring to dissolve the sugar.
4. Add the pistachio skins and simmer on low heat for 2–3 hours, stirring occasionally, until the syrup thickens and the skins become tender.
5. Stir in the lemon juice, saffron, and pistachio slices during the final 10 minutes of cooking. Simmer briefly to blend the flavors.
6. Remove from heat and let the jam cool to room temperature before transferring to sterilized jars.

Flavor profile: Delicately floral with a soft, golden hue and a luxurious finish.

Pistachio Jam with Shelled Pistachio Kernels (Modern Variation)

Ingredients

• Shelled pistachio kernels (unsalted, raw): 300 g
• Sugar: 400 g
• Rosewater: 1 cup
• Water: 1 cup
• Lemon juice: 1 tbsp
• Crushed saffron: 1/8 tsp (optional)

Method

1. Lightly pulse the shelled pistachio kernels in a food processor until coarsely chopped, if desired.
2. In a large saucepan, combine the sugar, water, rosewater, and saffron. Heat over medium heat, stirring until the sugar dissolves completely. Bring to a gentle boil.
3. Add the pistachio kernels and reduce heat to low. Simmer uncovered for 40–50 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.
4. Stir in the lemon juice and simmer for an additional 5 minutes to balance the sweetness.
5. Remove from heat and let the jam cool to room temperature. Transfer to sterilized jars and seal tightly for storage.

Flavor: Smooth, rich pistachio flavor without the skin texture.

Recipe Comparison Table

Final Notes

Whether you’re preserving summer’s bounty or exploring Persian flavors, pistachio jam is a unique culinary gem worth making from scratch. With its vibrant color, floral aroma, and nutty texture, it’s not just a jam — it’s a cultural experience in a jar. Try the classic version or explore our flavorful variations, and enjoy the richness of Iranian tradition in every spoonful.

Looking for premium pistachios to make your own jam? Contact Keinia for bulk inquiries and expert sourcing. Connect with us on LinkedIn, Facebook, and Instagram to join our community and never miss an update.