Your Lebanese husband will never tell you that your food tastes better than his mom’s

Apricot Jam

Apricot Jam by Maya Oryan

Photography Serge Oryan

I have to admit, that no matter how hard I try, it’s never better. It happened to my mother before me and to her mother before. For some reason most of the men will never give their wives this pleasure. There’s always GOOD… BUT… – you could have added more saltor reduced saltthe pieces of vegetables are too bigit’s not juicy enough it’s still crispyI prefer short grain rice, etc. My friend made a whole list and a calendar to keep a track of her husband’s daily comments and she is one of the best cook I know;-) So why men can never make an exception to a couple of meals and let their wives enjoy this privilege!! I know my husband will never do that. He goes bragging telling everybody that my food is delicious, but when it comes to one of the recipes that his mom cooks, then the best I can do is a tie for first place. A compliment for him is when he tells me, it’s not better, it’s same. WE ARE EQUAL IN THE CONTEST! I have to say that I’m writing this blog and laughing out loud, because deep inside I know that the apricot jam I did last week finished in 5 days, and here I am doing my second batch. While my mom’s in law apricot jam jars “who happens to be the same taste” are still lying on the shelf waiting for mine to be exhausted first. So in my dead heat struggle somehow I managed to share the recipe with you with the exact amount I used, nevertheless I’d like to highlight the following:

  1. Any traditional apricot jam recipe uses at least 600g to 900g of sugar for each kilo of fruits. I never use this much especially if the apricots are ripe and sweets. Also because I always make a little quantity to consume within the next couple of weeks.
  2. I learnt that French warm the sugar in the oven for 7-10 minutes and throw it warm on the fruits; you may want to try that.
  3. Most of the recipes uses 1 teaspoon of lemon juice, so feel free to add it if you like.
  4. Some housewives crush few pits and add the kernel inside to the confiture while boiling.
  5. Remember, to make a good jam, use nice firm ripe fruits and not green or overripe fruits.

Apricot Jam Yield: 3 jars, 370g each Ingredients

  • 1 kg fresh ripe apricots; cut in half and pits extracted
  • 450g / 2 cups brown sugar

Preparation Place the apricots in a big salad bowl and cover with sugar. Let it rest for 7-10 hours, preferably in the fridge if the weather is hot. In a heavy based saucepan transfer the apricots and bring to boil for 10mn. Reduce the heat to low and remove any scum from the surface. Let it simmer for about 25mn or until a small amount of the juice gels on a chilled plate. Ladle carefully in jars and keep refrigerated. Consume within 3 weeks.

Strawberry Jam

MayaOryanStrawberryJam

Who among us has never stopped in front of a street vendor mouth-watering over fresh oranges, roasted chestnuts, fluffy cotton candy, and the list is endless!

I love the way in Lebanon, street food merchants display their goods. When a fruit or a vegetable is in season, here they are, conveniently scattered everywhere, making sure you bump into one of them before you reach home. No matter what direction you’re driving in! And the best part about it, Sweet Heaven, you don’t have to leave your vehicle; Free Car Delivery!

I think best sellers in Lebanon are fresh fava beans (a.k.a. broad beans)!

Fresh peas, Greengage plums (janerik), loquat (akidinye), are quite popular as well, and very dear to every Lebanese’s heart:)

As for me I felt for strawberries yesterday. Small, aromatic and intensely sweet! The smaller ones are more tasteful than the large ones. I let my nose be my guide and look for fragrance rather than color. A sweet aroma is the best indication of good flavor. And at this really affordable price, why not buy a large quantity to make some jam that kids can enjoy and mommy can show off with her super easy recipe without using a pectin;-)

Ingredients

  • 1 kg fresh strawberries, hulled
  • 600g / 2½ cup brown sugar
  • 2 tbsp lemon juice

Preparation

Place the hulled strawberries in a big salad bowl and cover with sugar. Let it rest for 10 hours, preferably in the fridge if the weather is hot.

In a heavy based saucepan transfer the syrup without the strawberries and bring to boil for 10mn on a low flame.

Add the strawberries and the lemon juice and cook for about 25mn or until a small amount of the juice gels on a chilled plate.

Pour carefully in jars and keep refrigerated. Consume within a month.

Yield: 3 to 4 jars, 370g each

Tip: If desired, one extra cup of sugar can be added to increase the quantity and sweeten the flavor.