Pistachio Jam Three Unique Recipes + Helpful Hints for Preparing The Best One
Pistachio Jam is not sold commercially in Iran; thus, many Iranians prepare it at home during the late summer when fresh pistachios are in season. Pistachio Jam is a traditional Iranian food. Although the pistachio skin jam loses its signature flavour, it keeps its peculiar texture and carries the signature saffron, green cardamom, and rosewater flavours. You can also prepare this jam with other ingredients, which we’ll discuss further.
Pistachio Jam Main Recipe
- Sugar: 500 gr
- Green Cardamom: 3 to 4 pieces
- Pistachio Skin: 250-300 gr
- Medium-sized lemon: 1
- Crashed or slivered pistachio: one and a half cup
- Rosewater: one and a half cup
- Crushed Saffron: 1/8 teaspoon (optional)
- Water: 2 cups
- Remove the peel from fresh pistachios, wash them well, and soak them in cold water for three to four hours.
- To remove the skin from the Persian Pistachios, bring two litres of water to a boil in a medium saucepan, add the pistachios, and boil for 15-20 minutes. After boiling, drain the pistachios and rinse them with cold water. Do this until the pistachio peel no longer has a bitter aftertaste, typically twice.
- Combine the sugar, water, rosewater, crushed saffron, and cardamom in a saucepan, and then bring your jam to a boil over medium heat, stirring occasionally.
- Mix in the pistachio skins, then let the whole thing simmer on low heat for an hour and a half to two hours, occasionally stirring, until the jam reaches the thickness.
- Mix your jam with some lemon juice and the pistachios (either whole or chopped) before serving.
How Long Is The Shelf Life of Pistachio Jam?
This jam will last up to six months if stored in a cold pantry. Keep unopened in the pantry; once opened, use within a month.
Pistachio Jam Serving Ideas + How Much Serving Will It Provide?
There ought to be enough for two standard-sized jars using this Pistachio Recipe.
Enjoy the taste of summer any time of year by spreading it on toast or scones, or even better, by dolloping it onto some plain yoghurt or ice cream. It’s also great with butter. Sweeten your cheeseboard or antipasti platter with a tiny bowl of Pistachio Jam. Pistachio Jam is a delicious complement to many Asian cuisines.
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 Why?
Jam that develops mould after being stored is likely due to too much water, thin syrup, or low sugar. If this is the case, return the Pistachio Jam to the stove and boil it again with some additional sugar. Now, let’s look at two other alternative Pistachio Jam recipes.
Pistachio Jam with Walnuts Recipe
- Fresh pistachios: 1 kg
- Sugar: 500-1 kg (depends on how much you want to make)
- Lemon juice: 1 spoon
- Half a lemon essence
- Rosewater (optional)
- Take off the pistachio’s green outer shell.
- Fill a dish with water and place the skins in them.
- We can eliminate the bitter taste by changing the water.
- If time is of the essence, you can boil it three times before changing the strainer, which means you’ll boil it for the fifth time.
- Stir the sugar into the three cups of water and bring it to a boil.
- Mix in the pistachio skins now.
- Put in the vanilla or cardamom, squeeze in half a lemon, or sprinkle in some ground pepper once it has simmered for half the time. I made use of both lemon juice and actual lemons.
- Don’t forget the rose water! (optional)
- In the latter stages, when there is still some time for the jam to attain its consistency, add the pistachios and switch off the flame after a few boils. Now, it’s ready to use. But wait for some minutes until it cools off.
Pistachio Jam with Rosewater Recipe
- Fresh pistachio skin: 1 kg
- Sugar: 500-1 kg
- Cardamom or vanilla as needed
- Two lemon juice
- Rose water: 1 cup
- Pistachio slices: 1 cup
- Saffron as required (optional)
- We can eliminate the bitterness of the pistachio skin by boiling the skin four times for 20 minutes each and then discarding the skin in a bowl of cold water.
- We did it for an hour.
- Sugar is dissolved in three glasses of water and rose water and brought to a boil until it thickens slightly.
- It takes about two to three hours for the jam to settle and for the syrup to thicken when you add the pistachio skins to the syrup after it has cooled.
5. After three or four boils, remove the pan from the heat, add some lemon juice and pistachio slices, and allow the jam to cool. Now, it’s ready. Enjoy.
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