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  • 630
  • Date :
  • 9/19/2010

Quince jam

quince jam


• small quinces, 2 kg

• sugar, 1.5 kg

• lime juice, 1/2 cup

• cardamom, one teaspoon


Wash and peel the quinces. Cut each into thin slices, removing the seeds and the hard middle core.

Pour in a non-stick pot. Add enough water to cover the quinces, and cover. Cook over low heat for about 30 minutes. Add sugar and cardamom and cook over low heat for about 3 hours until the mix is quite thick. Keep mostly covered during cooking. Add lime juice and cook for another 2-3 minutes.

Source: persianrecipes.net

Other links:

Iranian Light/Side Dishes: Borani Esfanaaj

Iranian cooking: Koofteh Berenji Recipe

Iranian Desserts & Pastries: Baagh-lava

Iranian Dessert: Ranginak

Iranian Dessert: Halva

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