Quince and cardamom preserve

Quince and cardamom preserve

Moraba-ye beh

By
From
Saraban
Makes
1.2 litres
Photographer
Mark Roper

Quinces are ideal for making into jams and jellies as they have a high pectin content. This recipe is halfway between a preserve and jam, and the quince flesh turns wonderfully translucent in its jellied amber syrup.

Ingredients

Quantity Ingredient
3 quinces, washed and dried
sugar
8 cardamon pods, lightly bruised

Method

  1. Cut the quinces into sixths. Remove the cores and cut the wedges into thickish chunks – there is no need to peel them.
  2. Put the quinces into a large, heavy-based saucepan, then cover with cold water and bring to a boil over a medium heat. Lower the heat and simmer gently for 30 minutes, or until the quince is just tender.
  3. Lift the fruit out of the pan and weigh it. Weigh out the same amount of sugar and add it to the water in the pan. Stir over a gentle heat until the sugar has dissolved, then put the fruit back into the pan.
  4. Cook at a fairly brisk boil for 1 hour, or until the quince is a deep, almost translucent amber and the syrup is very thick and sticky. Skim from time to time to remove any scum that rises to the surface.
  5. Add the cardamom pods to the pan and simmer for a few more minutes, then remove from the heat.
  6. Leave to cool for a few minutes before ladling into sterilised jars. Seal and store in a cool place. Keeps for up to 12 months.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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