Plum Narden: A Traditional Mokra Preserve
The Legacy of Albanian Mothers and Grandmothers
The art of preserving food has always been a key tradition in Albanian households, especially in rural areas. As the summer months ripen fruit on the trees, Albanian women gather their harvests and begin the labor-intensive process of turning fresh produce into jams, syrups, and preserves that will sustain their families throughout the winter. These recipes, passed down from mother to daughter, are more than just practical; they are expressions of love and care, connecting each generation to the land and to one another.
In the village of Mokra and many other regions, making “Narden” is a ritual that brings together families and neighbors. During the harvest season, you can often see several generations working side by side, peeling fruit, stirring large pots over open fires, and sharing stories. The process is slow, deliberate, and full of meaning. Just as the fruits are carefully selected and transformed into preserves, so too are the memories of these shared moments preserved within the family.
As urbanization and modern conveniences have changed the way people live, many Albanians abroad still hold onto these traditions. Albanian mothers and grandmothers in the diaspora continue to make jams and glazes, sharing the taste of their homeland with the next generation. Even in bustling cities like New York, you can find Albanian products in Turkish, Bosnian, and Greek stores, keeping the connection to these time-honored practices alive.
These traditions remind us that food is more than just sustenance. It is a link to our past, a bridge to our future, and a way to stay connected to the places and people we hold dear. Through recipes like “Narden” we honor the wisdom of our ancestors and ensure that the flavors of Albania remain alive for generations to come.
So, whether you’re in the hills of Mokra or the streets of New York, take a moment to savor these simple, homemade preserves. In each bite, you’ll taste not just the sweetness of plums but the richness of a tradition that has endured through centuries.
Albania’s rich summer harvests have always inspired generations of Albanian mothers and grandmothers to preserve the bounty of the season. Plums, ripened by the warm summer sun, become the centerpiece of many traditional dishes and preserves, including a delicacy known as “Narden”, or glaze in the modern times.
Just as their mothers and grandmothers before them did, women in the villages of Albania continue to make jams, glazes, and other delightful dishes, ensuring that the taste of summer can be enjoyed throughout the year.
One of these cherished recipes is “Narden” a traditional plum preserve that is still made today, especially in the region of Mokra. This recipe has been passed down through generations and involves a meticulous process of boiling, straining, and thickening to create a rich, deep-flavored preserve.
Ingredients:
- 5 lbs (2.3 kg) of fresh, ripe plums (preferably small, dark varieties)
- Water (enough to cover the plums in the pot)
Instructions:
- Preparing the Plums:
Start by washing the plums thoroughly. Place them in a large pot and cover them with water. Bring the pot to a boil and allow the plums to cook until they soften, which should take around 30 minutes. - Straining:
Once the plums are fully cooked, carefully pour the contents of the pot into a basket or strainer made of woven wooden twigs (or a regular colander if you do not have access to traditional tools). The basket should be lined with straw, a natural filter that adds a traditional touch. Let the plums sit and drain for several hours to ensure that all the liquid has been collected. - Cheesecloth Filtration:
After the initial straining, pour the collected liquid through a cheesecloth to catch any remaining solids or impurities. This step is important for ensuring that the final product has a smooth and rich texture. - Thickening:
Return the strained liquid to the pot and begin boiling it again over medium heat. Stir occasionally to prevent it from sticking. Allow it to reduce and thicken until it reaches a jam-like consistency. This process may take a couple of hours, depending on the quantity and desired thickness. - Storing:
Once the “Narden” has thickened to your liking, let it cool slightly before transferring it to sterilized glass jars. Seal the jars tightly and store them in a cool, dark place. The preserve will last for months and can be enjoyed as a sweet spread or a glaze for meats.
Serving Suggestions:
“Narden” can be enjoyed in many ways. Spread it on fresh bread or pair it with cheese for a sweet and savory snack. It also works beautifully as a glaze for roast meats, especially lamb or pork, adding a rich, fruity flavor to your dishes.
In Korça they use it as an alternative medicine to lower blood pressure.
