Moraba-ye Beh – Quince jam with rosewater

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!


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Moraba-ye Beh

Quince jam with rose water
5 from 4 votes
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Breakfast, Dessert
Cuisine Persian
Servings 4 half pint jars


  • 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


  • 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.


Quince jam is served with flatbreads and paired with butter or feta cheese.  It can also be a topping for ice cream or yogurt!
Keyword breakfast, jam, quince jam
Tried this recipe?Let us know how it was!
Follow me on social media

3 thoughts on “Moraba-ye Beh – Quince jam with rosewater

  1. Pingback: - The Caspian Chef

Leave a Reply

Your email address will not be published. Required fields are marked *