Mamluk Citron Marmalade

This recipe from The Sultan’s Feast for preserving citron pulp calls for sugar, pistachios, (toasted) hazelnuts, rose jam (home-made, of course!), saffron, musk and rose water, all of which are cooked together. The author recommends storing it in a wide-mouthed clay jar fumigated with agarwood and ambergris, after which it should be covered well ‘so that the vapours cannot escape’, which ‘is the height of goodness’. A tall claim but one that is indeed borne out by the result!

It is a wonderful combination of complementary tangy and aromatic flavours, and is not only a tasty side, but also an amazing alternative to the marmalade on your morning toast!

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