مربای به
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.
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
Quince jam with rose water
Servings: 4 half pint jars
Ingredients
- 4 medium sized Quince , cut into 1-inch pieces
- 1 1/2 cup water
- 4 cups unrefined sugar
- 2 cinnamon sticks
- 1/4 cup lemon juice , freshly squeezed
- 1/2 cup rose water
Spice tea bag
- 1/2 teaspoon cardamom seeds
- 1/2 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.
- Fill the previously sterilized jelly jars with the jam, seal, and store in a dark cool pantry.
Notes
Quince jam is served with flatbreads and paired with butter or feta cheese. It can also be a topping for ice cream or yogurt!
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