Autumn is the season of quince. With only 2 ingredients (quince and sugar), you can make one of the most delicious jams of the season. It has an intense natural red color and the chunks of murabba in mouth makes it fun and different from the creamy jams we usually have.
To have a beautiful shiny red color murabba, vvoid Iron or metal pot. I used a non-stick pot.
Ingredients
- 600g/21.1oz Quince (4-5 quince)
- 500g/17.6oz Brown sugar
- Water
Preparation
– Wash the quinces and cut them into small pieces
important: keep the seeds, they are an important source of natural gelatin for murabba
– In the pot: add quinces and sugar
– Pour water till it covers the quinces
Add the seeds. You can either:
1- Simmer the seeds, in a cup of water (while cooking murabba) for 30mins. To extract natural gelatin inside the seeds then pour it into murabba.
or
2- Put them inside a net & place it in the pot (like I did)
– On low heat simmer the quince murabba for 3-4 hours
colors of quince murabba from the start to the end
The color will be your indicator. The result should be a dark red, dense and shiny murabba.
Notes
- If you have a copper pot the color of the jam will be even more red and beautiful just avoid the iron pots. In this recipe, I used non-stick pot which gives a nice color to murabba too.
- Quince murabba is great with bread and butter. But it’s best with french toast 🙂
- From wikipedia: Murabba refers to a sweet fruit preserve which is popular in many regions of South Caucasus, Central Asia, South Asia, and the Middle East. It is generally prepared with fruits, sugar, and spices
Noosh-e-jan ☺️
