Persian quince jam – Morabba Beh is a traditional jam.This fragrant fruit gives you such delicious and tangy jam that you can use in your breakfast parfaits with fruit, or just have it with some bread!
Some people grew up with PB&J, some with cereal. I grew up with this. For me, Quince jam – morabba beh is full of happy memories!
Have you ever had quince? I think it’s not such a common fruit in the US but I’m sure I have seen it in supermarkets. When you look at quince, it looks like something between a pear and an apple, and when you eat it uncooked, it’s kinda hard and well, plain. But the whole magic starts happening once it’s turned into jam, that plain light yellow fruit turns into a ruby colored jam with a sweet and tangy (I would even say a bit sour) jam that goes well with anything! Like Kachi – Persian Halva Pudding , quince jam is full of flavor!
Do I need to say more about how much I love homemade food? The simplicity, the fresh ingredients that are used and the amount of love being poured into homemade food is just something that cannot be found anywhere in the world and there are just not enough words out there for me to explain how heart warming it is to see my maman magically making something gorgeous with limited simple ingredients, and lots of love. I feel so blessed to be raised by this loving maman who taught me how to cook and bake with love!
My maman always makes quince jam – morabba beh in late fall when fresh quince is in the market. She always makes a big batch and we have it through the year. She makes them in two forms : sliced (like the one in this recipe) and cut into small cubes. Both have the same recipe and ratios and both taste amazingly delicious.
The steps are pretty easy and the sugar to quince ration is simple too. My maman sometimes adds walnuts to quince jam in the end to give the jam some crunch which actually makes it much more delicious but this is something totally optional. You won’t know how much you love this jam until you make it and see that gorgeous ruby color!
Looking for more Persian recipes?
- Persian Halva Pudding – Kachi
- Khoresht Fesenjan – Persian Pomegranate and Walnut Stew
- Persian Spinach and Eggs – Nargesi
Persian Quince Jam - Morabba Beh
- 2 quinces skin on, sliced or cut into very small cubes
- 3 cups white sugar
- 2 - 2 1/2 cup water
- Walnuts optional
- Cook quince and water (water should cover quince) in a large pan until it starts simmering.
- Add sugar and bring it to simmer. Put the lid on.
- Turn the heat down and let it simmer on low heat with the lid on for 4 hours until the color is dark red. Check every 30 minutes to make sure it has enough water, if water is not enough, add 1/2 cup more water.
- When the jam reaches desired color and consistency, turn the heat off and let it cool with the lid on.
- If desired, add walnuts after the jam is cool.
Having the lid on while cooking gives great color to the jam.