Persian quince Jam or moraba beh is one of the main components of breakfast for every Iranian. This jam together with Iranian bread, butter or cream forms a complete breakfast full of energy and vitamins. Since I was a child, I have been in love with yen jam and its unique color and glaze.
My mother had a unique method that I always liked and today I will share it with you. If you love Persian jam, stay with me until the end of this article.
500 grams
350 grams
2 tablespoons of lemon juice or lemon juice
Water as needed
1. First, I go to the market and buy 4 excellent yellow beh. Then I wash the lint from the fruit and divide the fruit into 4 equal parts.
2. Then I separate the seeds in the middle of the fruit but do not throw them away. The seeds of this fruit are very suitable for making apricot syrup to treat cough.
3. Then we cut the fruit into small squares, the size of a sugar cube. When this is done, pour the fruits into a large pot and add water to it.
4. Put the lid on the pot and increase the heat until it reaches the boiling point. Then reduce the flame and let it cook for two hours on a gentle heat.
Pour the water into the pot at the same level as the fruits and avoid pouring too much water.
5. Then I go to sugar. I add approximately 700-800 grams of sugar per kilo. This amount depends on your taste. If you like less sweetness, add less sugar.
6. Then we added sugar and let it cook for another two hours on low heat. At the end, we add a little lemon juice or lemon essence to prevent the jam from becoming sugary.
Finally, pour the cooled Persian quince Jam into clean jars with lids and close the quince jam lid and store it in a dry and cool place.
In order for your jam to have a better color, you should cook it with low heat. Another way we suggest is to use a brewer. In this way, during the cooking time, leave the lid of the pot ajar and let it cook slowly.
Be sure to use jars with lids. Make sure the jam jars are completely clean and dry
Avoid putting a dirty spoon in the jam.
If you open the lid of the jam, be sure to consume it as soon as possible so that it does not reach the stage of mold.
What should be done if the jam is thin?
The solution is simple, if your jam is red but the nectar is thin, just remove the lid of the pot and increase the heat a little to reach your desired consistency. Note that the concentration of jam is slightly lower than other jams despite the presence of pectin.
How to store jam?
First, you should allow the jam to cool to room temperature. Boil and dry the jars of jam well until it cools completely. Now pour the jam slowly into the dried jars. With this, you can keep the jam for up to three months in a dry and cool environment and for up to a year in the refrigerator. If you open the jar, use it quickly.
