Quince Jam, Mraba Al Safarjal
Description
Quinces, a distant relative to apples and pears, make a wonderful, spreadable sticky jam.
Ingredients
- 1 kg /2 lb 4 oz. quince leave the peel on
- 1 kg / 2lb. 4 oz. sugar
- ¼ teaspoon citric acid hamod allaymoun or ¼ cup freshly squeezed lemon juice
- 8 mastic gum pods crushed with a pinch of sugar
- 1 tablespoon freshly squeezed lemon juice to be added at the end of cooking
Instructions
- Wash and pat dry the quinces
- Cut each in half, core and grate using a grater with large holes. Toss with sugar and let them sit overnight in the fridge.
- Transfer the quince-sugar mixture to a heavy bottomed saucepan, add the citric acid or the lemon juice and bring to a boil, reduce heat to low.
- Cook for 11/2 hours uncovered, stirring every now and then and make sure heat is reduced to low.You will notice the quince starts to turn pink-red and thickens a bit (I like mine well clotted)
- Crush the mastic gum with a pinch of sugar and add to the jam; add an additional tablespoon of freshly squeezed lemon juice, stir well. Remove from heat and set aside to completely cool down before transferring to sterilized jars. Refigerate and it will keep up to 1 year
Notes
Note 1: Store the jam in sterilized glass jars. To sterilize the jar, hold the jar upside down over a simmering pot or boiling water.
Note 2: The jam is made up of equal weights of fruits and sugar.
You might also enjoy our Lebanese Dried Fig Jam
Tried this recipe?Let us know how it was!