Apple or Plum Murabba

Made in home kitchens across Kotkhai and Jubbal from the season's seconds-grade fruit.

Cooked slowly in small batches, jarred while hot.

• Made from seconds-grade fruit — good fruit that wouldn't sell fresh
• Small batch, home-cooked
• Apple or plum depending on the season

A spoonful with curd or paratha.

Alongside a cheese board, if that's your thing.

Straight from the jar, which is what mostly happens.

Murabba is how hill kitchens kept a fruit harvest edible through winter long before anyone had a freezer.

It's a sugar preserve and is best treated as one — a spoonful, not a bowlful.

These are general facts about this food, not tested claims about this specific batch. We'd rather tell you what we know than invent numbers.