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Print this Recipe    Quince Preserves

Persian Quince Preserves (Moraba-ye Beh)
Makes 2 pints

2 lbs. quince
1 1/2 cups water
4 cups sugar
1/4 tsp. vanilla extract or 1/2 tsp cardamom seeds or 1 cinnamon stick
2 Tbsp. lemon juice

Cut quinces in quarters and remove cores. Slice into 1/4 inch
strips. Wash and drain. Place quince and water in heavy saucepan.
Bring to boil on high heat, reduce and let simmer over low heat
for about 15 minutes. Add sugar and vanilla OR cardamom OR cinnamon.
Place clean dish towel over pan and cover firmly with lid--this
way the quince will turn red. Simmer over low heat for 1 hour.

Add lemon juice, cover and simmer for 1 hour more over low
heat--stirring gently from time to time--until syrup has thickened
and quince has turned red. Allow to cool.

Note: I would not allow preserves to cool. Fill sterilized jars
and seal. (Nothing is said about processing jars, but I think I
would process jars according to recommendations given for processing
apples.)

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