Seasonal fruit cooked slowly, no added colour or preservatives.
We cook our jam in small batches with seasonal fruit, sugar and a squeeze of lemon, nothing else. The texture keeps pieces of fruit, and the sweetness stays gentle so the fruit leads. Refrigerate after opening.
Rare, dark amber honey gathered from sidr (lote) blossoms in Jordan's wadis, prized for its rich caramel depth and traditional restorative use. A spoonful in warm water or drizzled over qatayef is a treasured pantry ritual.
500 gThick, sun-ripened apricot jam cooked slowly the traditional Jordanian way, with whole fruit pieces and just enough sugar. A breakfast classic alongside fresh khubz and a glass of tea.
400 gFragrant ruby-toned quince jam with the warm, perfumed flavor cherished in Levantine homes for generations. Its firm fruit pieces shine on a winter breakfast table or with white cheese.
400 g
