Let there be jam! Homemade jams are such an integral part of Persian culture and cuisine. Quince is one of those rare and sometimes underappreciated tart and crisp fruits that are best enjoyed either cooked in a stew or made into a jam.
Quince is an ancient fruit that finds its origin in the Mediterranean and Middle East region, which offers the perfect climate for the tree to flourish. Quince is quite tart, dense and aromatic, and is typically not eaten raw; it is rather cooked in stews or baked in desserts or turned into jams.
The fruit itself is very aromatic and I can always detect a note of rose scent in it. When making this jam, I make that note much more pronounced, and make a symphony of aromatics by adding rose water and various spices – not necessarily traditional, but magical!
Moraba-ye Beh
Ingredients
- 4 medium sized Quince, peeled and cut into 1-inch pieces
- 1 1/2 cup water
- 4 cups unrefined sugar
- 2 cinnamon, sticks
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons rose water
Spice tea bag (optional)
- 1/2 teaspoon cardamom seeds
- 1/4 teaspoon allspice whole
- 1/4 teaspoon cloves whole
Instructions
- Wash, dry, peel and cut quince into quarters. Remove the seeds and the core and cut into 1-inch pieces.
- Place the quince in a pot and add water, cover and bring to a boil. Once boiling, reduce the heat to low and continue to cook for 15 minutes.
- Add sugar, cinnamon sticks, the spice tea bag, and lemon juice and mix well. Cover and continue to cook over low heat for 90 minutes. Stirring gently from time to time.
- Add the rose water and continue to cook for an additional 15 minutes. The syrup should have thickened by now and the quince will look a beautiful bright red color.
- Remove from heat and allow the jam to settle, about 10 minutes.
- Transfer the jam into pre-sterilized jars.
- You can store the jam in the refrigerator for about 3 weeks or 6 months in the freezer. Otherwise, proceed with your favorite canning process to keep the jam long-term.
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