Title: Murabo Bay (Quince Jam)
Categories: Jam Info Israel Jewish Persian
Yield: 2 Pints

1		(1 lb) ripe quince
3	c	Sugar
1 1/2	c	Water
1	tb	Dried lime (limoo amoni), broken into 1/4-in pcs OR
1	tb	Lemon juice
1/4	ts	Ground cardamom

Quinces are not as popular in United States as they are in Europe or among the Persians. This jam, a rarity, is not difficult to prepare and would be a luscious addition to the breakfast table. Quinces became available in the New York markets during October & November. The quinces seeds are sometimes save & dried. They are then cooked w/small amounts of water & taken as a relief for coughing.

1. Do not peel quince but cut it into slices 2-inches long and 1/4-inch thick. Mix quince, sugar, & water together in a large heavy pan & bring to a boil. Reduce heat to very low & cook for 1 hr. As slices become translucent, syrup thickens & darkens.

2. Add dried lime pieces or lemon juice, mix, & continue to cook very slowly for 1 hre more. The syrup will develop a deep red or maroon color. It is not necessary to stir except very occasionally. At end of 2 hrs of cooking (some Persians prefer 3 hrs or more depending upon quantity), stir in cardamom & remove pan from heat. Cool well. Pack into a glass jar w/tight cover.

Store jam on a kitchen shelf since it does have to be refrigerated until it is opened. The jam develops a deeper almost mahogany color as it becomes older. A 1-year-old jam is richly flavorful. Makes abt 2 pints.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

previous

next