Bahi/safarjal/quince fruit is a sweet, fragrant fruit native to rocky terrains of Arab, Afghanistan and northern areas of Pakistan. It is a hardy tree growing anywhere between 5-8 meters and requires little care. This has made it a popular choice among farmers looking to grow fruit plantations which require minimal effort. Bahi fruit jam is often prepared as a celebration from the harvest.
Bahi fruit is an excellent fruit to start the day. It provides the body with carbohydrates to start the day. The dietary fiber along with rich amounts of vitamins and minerals present in the sweet fruit ensures good digestion. As narrated by Hazrat Anas Bin Malik (RA), The Holy Prophet (SAW) used to say that eat safarjal early morning on an empty stomach (Kanz al-Ummal: 28259).
Ibn Al Qayyim (RA) mentions that quince fruit has a cold effect/taseer on the body and its jam is beneficial for the heart. It prevents nausea and is diuretic, hence promotes the passing of urine (Tibb an Nabawi’).
Learn more about quince fruit benefits in this informative post which explains its various health benefits.
About Bahi Fruit
Bahi Fruit is a hard fruit resembling a cross between pear and apple. It does not spoil easily and has a fragrant, sweet smell which is quite refreshing. The tree itself can grow in various climates, adapting to different weathers and soils. It has few threats from diseases and insects, enabling it to flourish where it crops may fail.
As narrated by Hazrat Jabir Bin Abdullah (RA), The Holy Prophet (SAW) said: “Eat quince fruit because it heals cardiac problems & removes heaviness from the chest” (Kanz al-Ummal: 28258). The same qualities can be verified by a hadith in which Hazrat Talha (RA) narrates he went to the Holy Prophet (SAW) and he had safarjal in his hand. Upon seeing him, He (SAW) said “Take it, oh! Talha for it soothes the heart” (Ibn Ma-jah: 3494: Book No. 29). Safarjal has almost zero fat content, hence it does not contribute add cholesterol and is good for the heart.
Bahi fruit makes an excellent preserve and jam since it is rich in pectin which lends the jelly consistency necessary for jam. It is loaded with vitamin B complex and minerals, which provides micronutrients for boosting metabolism. The fruit has a high carbohydrates content and is rich in it, which lends it a sweet taste. It is a popular ingredient in Middle Eastern cuisine where the fruit is cooked to soften it and the pectin adds a desired consistency to the sweet dishes.
Bahi fruit is a hard fruit, hence it is best served cooked for consumption. It has high pectin content, which makes it a suitable ingredient for preserves, jams, and sweet dishes. It reduces the enzymes of the stomach and is hard to digest, so cooking it lessens the load it has on digestion.
Following is the list of ingredients needed for preparing Bahi fruit jam:
|01||Bahi Fruit||2 kilograms||Peeled, chopped|
Preparation of Bahi Fruit Jam
Following is the recipe for the preparation of bahi/safarjal/quince fruit jam. Preparing the jam will be very easy with these detailed steps. This bahi fruit jam recipe is incredibly rewarding and can be stored with and without refrigeration for consumption at a later time. The preserve substitutes honey for sugar for added tibenabvi benefits. Click the link to learn more about the astounding honey tibenabvi benefits.
1. Wash and peel the bahi fruit. Do not remove the cores as they are rich in pectin and are required to form the jelly for jam.
2. Quarter and dice them in big pieces. Take care as the fruit is hard.
3. Deseed the quince fruit. You may choose to keep the seeds as they have medicinal properties.
4. Place the chopped fruit in a large pot and cover with just enough water to stop them.
5. Bring to a boil on high flame and then let the fruit lightly simmer for 45 minutes. Stir if required to prevent the fruit from sticking to the pot base and burning.
6. Add the vinegar. This will act as a natural preservative, which ensures the jam will remain preserved.
7. Add the cinnamon powder.
8. Bring to simmer and let the ingredients mix together while stirring occasionally for about 5-8 minutes.
9. (Optional) Blend the bahi fruit jam in a food processor to form a completely pureed jam.
- Take care not to cut your hands when slicing safarjal. It is a hard fruit and requires strength to dice, hence quince fruit should be handled with care.
- Stir the jam as required, taking care that it does not stick to the bottom of the pan, which will burn it.
- Adjust heat as required during the cooking process.
- Honey can be used as a substitute for sugar. This ensures a much more wholesome, sweeter and healthier jam.
- Cinnamon can be eliminated from bahi fruit jam recipe if the taste is not required.