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Moraba-ye Beh

Quince jam with rose water
5 from 15 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, 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


  • 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.


Quince jam is served with flatbreads and paired with butter or feta cheese.  It can also be a great topping for ice cream or yogurt!
Keyword breakfast, jam, quince jam
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