Kamarkha jam
Take Kamarkha 1 kg, saffron 2 grams, sugar candy 250 grams, a little salt, 3 kg sugar, 500 grams fresh curd, 7 to 10 small cardamoms, and 100 grams lemon juice.
First prick the ripe Kamarkha leaves with a fork. Then, add salt and stir well in a glass or sugar bowl. After some time, Kamarkha will release water. Drain this water and wash the kamarkha in curd.
Now prepare some hot water and add sugar candy in it. After this, put Kamarkha in it and take it off after one to two boils. When it cools down, take out the Kamarkha from the sugar candy water, spread it on a big plate and let it air dry.
Make sugar syrup, add Kamarkha in it and keep cooking. When the kamarkha is cooked, remove from flame and add lemon juice and ground cardamom. Dissolve saffron in water and let it cool. Murabba is ready, fill it in a jar and keep it.
Raisin Jam
Take 500 grams raisins, 4 small cardamoms, 1.5 kg sugar, and a little rose water.
Remove the stalks from the raisins and clean them. Heat water and add raisins so that they swell. Then, make 3 strings of syrup and add raisins, rose water and ground cardamom. When the syrup cools down, store the raisins in a jar along with the syrup.
date jam
Take 1 kg dates and 2 kg sugar.
Soak dates in water overnight. In the morning, cut the dates in half and remove the pits. Then, make sugar syrup, add dates to it and cook on low flame for 10 minutes. Remove the vessel from the fire and let it cool. Now, you can store them in a sugar container or eat them immediately.