Moraba-ye Beh - Persian Quince Jam with Cardamom and Rose Water

Recently, a reader left a comment on my blog asking for a recipe for quince jam, and that's when I decided to make this gorgeous, colorful, and fragrant preserve while quinces are still in season. مربای به (Persian quince jam) was always part of a typical Persian sobhaneh (breakfast) back home in Iran. breakfast often included freshly baked warm bread, barbari, taftoon, or sangak, straight from the tanoor, a hot cup of freshly brewed chai (tea), sarshir (breakfast cream), panir (my favorite is Lighvan), butter, and honey. 

Among the many jams, quince jam stood out with its beautiful color, aroma. and delicate sweetness. I recommend making a large batch, because this is the kind of jam you'll find yourself eating right out of the jar. I wish I could tell you how long it lasts in the fridge, but after a month, I honestly wouldn't know; it never makes it that long in our house. 

It's truly amazing to watch the transformation of this light yellow, tart, and woody fruit into a sweet fruit jam with a deep, ruby-red color and a texture soft enough to melt in your mouth.

This time of year, when quince is in season, is the perfect time to make the hearty one-pot meal known as tas kabab layered with slices of quince, or the comforting fall favorite khoresh-e beh (quince stew).  Quince has a thin, delicate skin that usually doesn't need to be peeled; just rinse it well, and with a sharp knife, gently remove the core. Don't throw away the seeds! They have long been used in Iranian homes for their medicinal properties. As I mentioned in one of my previous posts, a teaspoon of quince seeds steeped in a cup of hot water can help soothe a minor sore throat and chest discomfort.. Nothing from this beautiful fruit goes to waste!

Moraba-ye Beh - Persian Quince Jam

Ingredients

Makes about 4 pint jars 

-7 medium-sized quinces, rinse well under running water, pat dry, remove any brown spots and core, slice or cut into bite-sized pieces
-2 cups sugar (adjust to taste)
-3-4 tablespoons freshly squeezed lemon or lime juice
-1/4 teaspoon ground cardamom or 2-3 whole cardamom pods 
-1 tablespoon rose water (optional)

- 4 cups of water

Method

1.  Sprinkle 1-2 tablespoons of lemon juice over the sliced quince.
2. In a large, heavy-bottomed saucepan, combine the sugar and 4 cups of water. Bring to a gentle boil over medium heat, uncovered. Reduce the heat and simmer for about 10 minutes or until the syrup thickens slightly. 
3. Stir in the cardamom and add the quince slices to the syrup. Bring it back to a gentle boil over medium heat. Add the remaining lemon juice, and if necessary, add a little more water.
4. Cover and simmer over low heat for about 2 hours. To achieve that deep ruby-red color, try not to remove the lid during cooking to ensure that the quince slices develop the desired rich color. 
5. Add the rose water and simmer for another few minutes.
6. Remove from heat and let the jam cool.
7. Ladle it into sterilized jars, seal tightly, and refrigerate.

Serve for breakfast with butter, cheese, and warm bread, or as a topping with thick yogurt or vanilla ice cream. 

Enjoy!