Moroccan · Condiment
Moroccan Date Jam (Spiced Date Spread)
Soft dates cooked down with a little water, lemon, cinnamon and orange-blossom water make a naturally sweet, deeply caramel jam that needs almost no added sugar. Thick and glossy, it is spread on bread, swirled into yoghurt or spooned over pancakes, and makes wonderful use of dates that are past their best for eating whole.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 16
- Level
- Easy
Ingredients
- 400 g soft pitted dates, chopped
- 400 ml water
- Juice of 1 lemon
- 1/2 tsp ground cinnamon
- Pinch of salt
- 2 tbsp honey or sugar (optional, to taste)
- 1 tbsp orange-blossom water
- 1 tbsp butter or oil (optional, for gloss)
Method
- 1
Soften the dates
Simmer the chopped dates with the water and lemon juice for about 15 minutes until completely soft and collapsing.
- 2
Purée
Mash or blend to a smooth paste, adding a splash more water if too stiff.
- 3
Cook down
Return to the pan with the cinnamon, salt and honey if needed, and cook, stirring, for 8–10 minutes until thick and glossy.
- 4
Finish
Stir in the orange-blossom water and a knob of butter for shine if you like.
- 5
Jar
Spoon into a sterilised jar and refrigerate once cool.
Chef's tips
- Taste before adding any sugar — good soft dates are usually sweet enough on their own.
- The lemon is essential to cut the richness and keep the jam from tasting cloying.
- Loosen a stiff jam with warm water; it thickens further as it cools.
Frequently asked questions
Do I need to add sugar?
Usually not. Dates are intensely sweet, so this jam relies on their natural sugars. Add a little honey only if your dates are dry or you want it sweeter.
How long does date jam keep?
Because it has less sugar than a standard jam, keep it in the fridge and use within about two weeks. It also freezes well in small portions.