Georgian Recipes

Peach Muraba is a preserve made with peaches and sugar. It can be eaten as a dessert or used as a jam. In Georgia, it is usually made in July and August when peaches are ripe. It can be made with or without water. Making it without water produces a thicker muraba.

Ingredients: 5 kilos of peaches and 4 kilos of sugar.

Preparation: Wash and cut the peaches. The muraba can be made with or without peach skins.

Add a layer of cut peaches to a large bowl. Cover with sugar.

Add further layers of peaches and sugar.

Cover and leave overnight (at least 12 hours). Most of the sugar will dissolve with the juice of the peaches.

Add the peaches and sugar/juice liquid to a deep pot.

Stir thoroughly.

Heat (uncovered) on a medium temperature. Bring to the boil and allow to simmer for 30 minutes, stirring occasionally. Remove from the heat and allow to stand for 5-6 hours. After 5-6 hours heat on a medium temperature. Bring to the boil and allow to simmer for about 3 hours, stirring occasionally. Harder peaches will take longer to cook than soft ones. Be careful not to overcook the peaches and destroy their form.

Storing: Prepare the jars and covers by washing them in very hot water and leaving until they are completely dry. Fill each jar with peaches and juice. Store in a refrigerator or in a cool, dark place.

Serving: Peach muraba can be served as a dessert or breakfast and can also be used as an ingredient for cakes.

Enjoy your Peach Muraba!