Moraba-ye Beh (Quince Jam)
Quince, native to Turkey and Iran, is not a fruit that most Westerners are familiar with. It resembles a brightly yellow colored round pear, tastes astringent and a bit sweet/sour raw, and takes on crimson hues after a long cooking time.
Quince is mostly cooked in jams, syrups and stews. I remember being a kid and sneaking upstairs of our house, where canned goods and some fruits were stored, just to get a whiff of quince’s unique aroma. I didn’t even think they existed here in the West, ’till I spotted some in the store, right around Christmas time. I felt so excited and overwhelmed with memories, the first thing I did was to smell one.
- 2 med. quince, cored and sliced as you would an apple
- 6 Tbs sugar
- 2 tsp freshly squeezed lemon/lime
- 1/4 tsp ground cardamom
- 0.5-1 Tbs rosewater
Time~ Prep: 10 min Cook: 2 hr
- Sprinkle lime juice over the quince slices.
- In a sml pot bring 2 cups of water to boil and dissolve sugar. Let simmer for a minute or two.
- Add the ground cardamom, lime juice and quince slices to the sugar syrup, bring back to a boil on medium heat. Add more water if needed.
- Cover and cook on low heat for about 2 hours.
- Add the rosewater and simmer for a couple more minutes.
- Remove from heat and cool.
- Keep refrigerated or can if you prefer.
Serve with butter or cream cheese on toast.
Goes well with Greek yogurt and vanilla ice cream.
Bah Bah Beh (nom nom Beh)