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Yields: Two 6-ounce mason jars
Preparation time: 15 minutes
Steeping time 2½ to 3 hours.
Recipe type: Preserves/Moraba
Cuisine: Persian
  • 3 medium quince (about 1 ½ pounds)
  • 1 ½ cups granulated sugar, (divided)
  • 2 cups cold water
  1. Peel the quince, place on a sturdy surface and use a large knife to cut through the fruit. Remove the large core and set it aside. The quince seeds add flavor and make the syrup gelatinous and marmalade like after refrigeration. See notes.
  2. The flesh around the core is fibrous and will remain tough after cooking; this area needs to be dug out with the tip of a paring knife.
  3. Cut the quince into into ¼ inch thick slices.
  4. Add the quince slices, the reserved cores, ½ cup of sugar and 2 cups cold water to a deep 3-Qt saucepan with a tight lid. Swirl the saucepan a few times to get the sugar mixed in.
  5. Cover the saucepan and bring the water to a boil over medium heat. Continue cooking for 7-9 minutes, or until the pieces are fork tender. This time will vary depending on the ripeness and texture of your fruit. To test, you should be able to cut through a cooked slice with the side of a fork without any firm center. Undercooked slices will result in a firm jam and overcooking will make the slices to fall apart and lose their shape; the jam will still taste good.
  6. Gently stir the remaining 1 cup sugar into the syrup and bring it to another boil over medium heat.
  7. Reduce the heat to the mark between low and medium low, maintaining a simmer. Cover the lid with a damkesh or a kitchen towel and cover the saucepan tightly. Keep simmering for 2½ to 3 hours. Check the color once after 2½ hours, and if needed continue for another 30 minutes or so, until you get the desired color.
  8. Remove the saucepan from the heat. Discard the cores. Transfer the moraba to clean and dry jars.
  9. Allow the preserves to cool completely in the refrigerator before covering them with a tight lid. Once cool, the syrup will have a marmalade consistency.
  10. To preserve its vibrant color and marmalade consistency store Moraba ye Beh in the refrigerator for up to a year.
**I have grown up in a culture that uses quince seeds (beh dooneh) for many medicinal purposes, but if you feel uneasy about using them in this preserve, you may leave them out.
**The syrup in this moraba becomes thick and marmalade like; if you prefer a lighter syrup, you may increase the water to 2½ cups.
Recipe by Persian Mama at