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 ☺️

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