Friday, December 2, 2011

quince preserve (murabba safarjal)

Photo courtesy of Najmieh's Kitchen

Native to the Caucasus, the quince is much beloved for providing tartness and a delicate fragrance to dishes.It is commonly used in dishes from Iran, Turkey, Armenia and the Levant.Quince resembles a large pear and its taste is a cross between an apple and a pear.It cannot be consumed raw.It must first be cooked to remove its astringent taste.Once it has been prepared, it emits a floral fragrance and a delicate sweet and sour taste which lends a lovely flavor to a wide range of dishes from stews, braises, stuffings to syrups, desserts and preserves.Quince preserves being one of the first preserves to be enjoyed in the Arab world.

Yield:48 oz.

2 lbs. quinces
juice of 1/2 lemon
4 1/2c sugar

2-(24oz) clean glass jars

1. Cut the quinces in half and remove the seeds and black stem and discard.
2. Put quinces in a pot and cover them with water and add the lemon juice.
3.Bring quinces to a boil then simmer for 45 minutes until they are tender.Remove them from
the pot with a slotted spoon and set them aside to cool.
4.Meanwhile, bring water in pot to a boil and add the sugar and stir till evenly dissolved.Bring
down the heat and continue simmering till the water becomes syrupy.
5.Cut the cooled quinces into bite-sized pieces and add to the pot and stir.Cook for an additional
30 minutes.
6.Remove pot from heat and allow to cool completely.Pour preserves into 2 (24oz.) clean glass
jars and refrigerate.
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