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Morabay-e Beh - Traditional Persian Quince Jam

Morabay-e Beh – Traditional Persian Quince Jam

It tastes sweet, fruity, and slightly caramelised, with delicate hints of rosewater and cinnamon.

Course easy recipe, jam, preserves
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Morabay-e Beh – Traditional Persian Quince Jam
Prep Time 10 minutes
Author Labsalliebe

Ingredients

INGREDIENTS FOR PERSIAN QUINCE JAM

  • 7 fresh quinces 1,2 kg, 42.3 oz or. 2.65 lb
  • 600 g sugar 3 cups
  • 800 ml water 3⅓ US cups
  • 4 tsp lemon juice
  • ½ tsp ground cinnamon
  • 1 tbsp rosewater

Instructions

HOW TO MAKE MORABAY-E BEH

  1. Making Persian quince jam takes a little patience, but the process is wonderfully simple.

  2. Let the fruit simmer gently, and it will reward you with a beautiful colour and an irresistible aroma.

STEP 1: PREPARE THE SUGAR SYRUP

  1. Pour the water into a large, heavy-based saucepan and add the sugar and cinnamon.

  2. Bring the mixture to a boil, stirring until the sugar dissolves.

  3. Reduce the heat and let the syrup simmer gently for about 10 minutes, until it begins to thicken slightly.

STEP 2: PREPARE THE QUINCES

  1. Wash the quinces thoroughly.

  2. Their skins often have a fine, fuzzy coating, so rub each fruit with a clean kitchen towel to remove it.

  3. Cut the quinces into slices, keeping the skin on.

  4. Remove the hard core and seeds, then drizzle the slices with lemon juice to help prevent excessive browning.

  5. Why keep the skin on? Quince skin contains natural pectin, which helps the jam thicken as it cooks. It also contributes to the fruit’s lovely texture and flavour.

STEP 3: ADD THE QUINCES TO THE SYRUP

  1. Carefully add the sliced quinces to the warm sugar syrup.
  2. Bring everything briefly back to a boil, then reduce the heat to low. Let the mixture simmer gently until the quinces become tender and gradually turn a beautiful reddish colour.
  3. This usually takes around 1½ to 3 hours, depending on the fruit and the heat.
  4. Be patient! The slow cooking process is the secret to the jam’s deep colour and rich, fruity flavour. The longer the quinces cook gently, the deeper their colour can become.
  5. Stir occasionally and make sure the fruit does not stick to the bottom of the pan. If necessary, adjust the heat to maintain a gentle simmer.

STEP 4: TEST WHETHER THE JAM IS READY

  1. To check the consistency, place a small plate in the refrigerator before you start cooking.

  2. Spoon a little hot jam onto the cold plate and leave it for a moment.

  3. If the syrup cools and thickens, the jam is ready. If it remains very runny, continue cooking and test again.

  4. Remember that the jam will thicken further as it cools, so you do not need to reduce the syrup too much.

STEP 5: ADD THE ROSEWATER

  1. Once the quince jam reaches your desired consistency, remove the saucepan from the heat.
  2. Stir in the rosewater and let its delicate floral aroma blend with the sweet fruit and cinnamon.

STEP 6: FILL THE JARS

  1. Prepare clean, sterilised jars and suitable lids before you finish cooking.

  2. Carefully ladle the hot quince jam into the prepared jars, following safe home-preserving practices.

  3. Leave the headspace recommended for your chosen preserving method, wipe the rims clean, and close the jars securely.

  4. For longer storage at room temperature, use a tested recipe and a suitable water-bath canning process.

  5. Simply turning the jars upside down for 15 minutes does not reliably sterilise the contents or guarantee a safe seal.

  6. Allow the jars to cool according to your preserving method, label them, and store them as directed.