Persian Quince Jam Recipe | Iranian Moraba Beh

Moraba is one inseparable part of the Persian breakfast table. We can name some of them like Morabaye Beh and Moraba Havij.

As you know quince is a very beneficial fruit, now just imagine having a jam made of quince, it would be like energy bomb. So have this jam with a cup of Persian Tea and enjoy a life!

Making jam is a very fun process and the additives you add make the jam taste better and smell more fantastic!

The way you make this jam is very important in its flavor, also has a significant role in its long lasting period. The color of the fruit, as you know, is yellowish like apples, but the jam turns crimson red, which is really appetizing. What are you waiting for? Just go on and learn how the popular morabaye beh is made!

Persian Quince Jam Recipe | Iranian Moraba Beh

PersianGood Team

If you like to have a Persian jam on your breakfast table, better you read this article. Moraba-e Beh is a very delicious Persian jam and making it is too easy that you would not regret spending very little time and having an awesome result. The good point of this jam is that it lasts long enough (like 1 year). The color of the jam is different from the fresh fruit itself.

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Breakfast

Cuisine persian

Servings 10 people

Ingredients

  

• 500 g Quince
• 2 Cardamom
• 500 g Sugar
• 1 tbsp Sour lemon juice or lime juice
• 1 tbsp Brewed saffron

Instructions

 

• To have a great quince jam, firstly, you need to wash the quinces perfectly and then peel the fruit neatly. Then split them to half and remove the seeds. Keep the seeds aside, you might need them later for a home remedy!
• Now cut the halves of quince in any shapes and sizes you prefer. Quinces slices can be silvered, cubed or small rounds. Pick a suitable pot and place the quince slices in it and pour 6 glasses of water on them. Put the pot on the stove and heat the pot. Bring the water to the boil and add the sugar to the content.
• Then reduce the heat and put a lid on the pot and let the Moraba cook gradually, within an hour. Remember to cover the lid with a napkin.
• After 30 minutes, remove the lid. You can use a cinnamon stick or cardamom to add flavor to the jam. It also enhances the fragrance. At this time, add he brewed saffron too.
• Note that you should not let the jam becomes too high or low in density. The jam after cooling becomes denser. So, you should find the right time to discard the content from the gas burner. To find it out, you should pick a drop of the syrup from the pot and pour it into a glass of cold water. If the syrup deposits without falling apart, the density is desirable. But, in case it shreds apart, you need to wait a little longer. You can wait another 20 – 30 minutes for a better density.
• When the density is desirable and it is the right time to remove the pot from the heat, add the lime juice to the Morabaye Beh and stir. Put the lid on the pot and let the content cools down itself. When it has cooled enough, pour the Moraba in jars and restore them in the fridge.

What to do with the seeds?

You can pour hot water on the seeds and let it rest for like an hour. The produce is a jelly like drink that helps the sore throat get better.

Helping notes to have a better Moraba Beh

• If you do not want to have soft quinces, sprinkle the sugar, pour the water and place it on the stove.
• Slicing the quinces is completely personal. You can grate the quinces or slice them as you prefer.
• If you want to have a nice colored moraba, you need to put the lid and cover it by a napkin, also reduce the heat to a low flame.
• Some people prefer the taste of cinnamon rather than lime juice in it. If you prefer to use cinnamon, avoid the powdered one, because it turns the color dark.
• For a better colored jam, use white copper pot.

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