Title: Bimbrio (Quince Jelly)
Categories: Dessert Jam Sephardic Jewish Turkish
Yield: 1 Servings

2	lb	(2 to 3) quinces
1	ts	Lemon juice water sugar

During the month of March that I spent in Turkey on 1 of my cooking sprees, large golden quince was a common sight on fruit barrows and in shops. The markets & sidewalks vendors of Izmir were displaying beautiful yellow fruits, and eager buyers were making their purchases. This recipe is from Izmir where I first tasted this jelly made from 1 of my favorite fruits. In New York, large knobby quinces are available during Oct & Nov.

1. Do not peel quinces but cut them into 1-" cubes. Discard cores. Cover w/ water in large enough pan and cook over moderate heat until soft enough to mash, abt 1/2 hr. 2. Pour off excess liquid and push soft quince pulp through a colander or strainer. Measure pulp and add an equal amount of sugar. (Three cups of pulp would require three cups of sugar.) Put the pulp, sugar, and lemon juice into a pan and cook over low heat, stirring frequently, until mixture is thick and firm. This should take abt 1/2 hr. Turn out jelly into small bowls or glass dishes. Cool well. Serve this clear, translucent jelly w/tea or coffee as a sweet.

NOTE: If this jelly does not jell firmly enough to be sliced, then it can be used as a breakfast jam. In any event, taste of quince, an ancient fruit once admired by Romans, can be appreciated in any condition.

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

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