Sunday, February 10, 2013

Muraba-E-Behi ( Quince Jam)

On a cold winter day quince jam is like a sun that shines on a snow white table cloth...


  • 2 large quinces
  • 2 oranges
  • 4½ cups sugar
  • 1 tbs lemon juice
  • 1 tsp cardamom
  • 1 tbs rosewater


  1. Peel and core the quinces and cut into thin slices or small cubes. 
  2. Peel the oranges with a potato peeler, leaving behind the pith and cut the peel into julienne strips.
  3. Place the quinces and the orange peel in a pan with 3¾ cups water. Bring to a boil, then reduce the heat and boil gently until the quinces are soft, about 40 to 45 minutes. 
  4. Now add the sugar and increase the heat until all the sugar has dissolved.
  5.  Add the lemon juice and cardamom and boil gently until the mixture has thickened and is syrupy. 
  6. The quinces will have turned a lovely rosy pink/red color. 
  7. Add the rosewater and leave to cool before placing in bottles or jars.


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