Moraba Beh (Persian quince jam) is one of the most delicious and popular types of jams among Iranians, which, like other jams, is mainly served on the Persian breakfast tables. Besides having a perfect taste, this delicious jam has a lovely color. This jam is usually cooked in the fall when quince can easily be found in the market. The interesting point about this jam is that the fruit is like a yellow apple, but the final result turns to red color. Join Cooking County with the recipe of Moraba Beh.
How to Make Moraba Beh?
|Lemon juice||1 tablespoon|
|Brewed saffron||1 tablespoon|
To make Moraba Beh, wash the quince and peel them with a sharp knife. Then, place them on the kitchen board, chop them into two pieces, pour the kernels into a cup, and set them aside.
Now, chop the quince with a knife into any model you like, pour them into a pot, and add 6 glasses of water and sugar. Put the lid on the pot and put it on high heat until it reaches the boiling point.
Reduce the heat and let the jam cook for 1 hour until it reaches the desired concentration. If you want your jam to be red, give it enough time to cook.
Note: 7 to 8 hours of cooking gives a very beautiful color to your jam. 1 hour is the minimum cooking time, but the final result is much different.
It is also important to note that the nectar of the jam hardens after cooling, so it should not be too hard when we remove it from the heat. In addition to cardamom and lemon juice, you can also use a piece of cinnamon stick to give the Moraba Beh a better taste.
After about 30 minutes:
- Take the lid off the pot.
- Remove the cardamom’s dry skin.
- Brew its seeds with saffron.
- Add it to the jam.
Now, we must ensure the jam has reached the right consistency.
For this purpose, we pour a drop of the nectar of jam into a glass of cold water. If the nectar reaches the bottom of the glass without disintegrating, it means that our jam has reached a suitable consistency, but if it disintegrates, the jam needs to be boiled.
If the jam’s nectar disintegrates, we still have to put the jam on the heat for another 20 to 30 minutes to reach the appropriate concentration. After the jam reaches the right concentration, add lemon juice and mix.
At this stage, put the lid on the pot and wait for the jam to adjust to the ambient temperature and cool down.
How to Serve Persian Quince Jam?
Pour Moraba Beh into a glass jar and store in the refrigerator. Serve this jam beside your breakfast and enjoy it.
Important Points for Making Moraba Beh
- Many people also use chopped walnuts in cooking jams. You chop the walnuts finely and add them to the jam half an hour before the jam is completely ready.
- When choosing quince for the jam, the yellow ones are the best; if it is a bit green, it is not suitable.
- Since jam hardens after cooling, we shouldn’t find it too hard after taking it off the heat.
- Check the jam regularly. If the jam syrup is too hard, add water to it.
- Besides adding cardamom and lemon juice, you can also use a piece of cinnamon stick to have a better taste at the end.
- If you want a colorful jam, brew a little saffron.
Do not forget to make this recipe and share it with us. If you also have any related questions about the Moraba Beh recipe, please do not hesitate to ask.