Quince Jam and Preserves (Muraba’t Sparijleh)

Quince Jam and Preserves (Muraba’t Sparijleh)

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Have you ever wondered what the difference is between jam, jelly, and preserves? I know I have! For that reason, I sit here pondering what to name this recipe; quince jam, or quince preserves? One thing I am certain of, it’s not quince jelly. As you can see, I took the easy way out and called it “Quince Jam AND Preserves.” Before I share my Quince Jam Recipe, what do you say we take a look at some of these differences?

What’s the Difference Between Jam, Jelly, and Preserves?

Jelly is made with fruit juice and has a firm and smooth jello-like consistency. As a result, I have never been a big fan of jelly, I prefer big, tasty chunks of fruit. Jam, however, is made with crushed fruit and has an even consistency, somewhere between jam and preserves. On the other hand, preserves is chunkier than jam and has larger pieces of fruit. You already know that I prefer preserves, but what I’d like to know is what’s your preference?

quince jam

Quince Jam vs. Quince Preserves

Keeping the facts that I mentioned above in mind, I suppose this recipe can be called Quince Jam Recipe, or Quince Preserves Recipe. It all depends on whether you emulsify the quince at the end of the recipe, or leave them chunky. The ingredients are the same, the only difference is the texture. If you prefer the consistency of jam, use one of these handy emulsifiers to achieve the results you’re after.

quince jam in a pot with an orange spoon

When is Quince Available? 

Unless you have access to a quince tree, they are pretty hard to come by. I’m looking forward to growing them on our property in Montana, as they can tolerate colder climates. But for now, I’ll have to purchase them in Fall. If you think that you might be interested in trying this recipe, please don’t wait too long. Before you know it, your window of opportunity will have slipped by. While you’re at it, buy a few extra so that you can also make some Quince Paste

quince jam with other breakfast dishes including toast, butter, and tea

Do you Pinterest? Please pin and share!

quince jam

Be sure to check out these other jam recipes: Loquat Jam, Strawberry-Fig Preserves, and Persimmon Jam.

5 from 4 votes
quince jam
Quince Jam (Muraba't Sparijleh)
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins

Assyrian quince jam recipe, just like mom used to make!

Course: Condiments
Cuisine: Assyrian, Middle Eastern
Servings: 5 8 oz jars
Calories: 81 kcal
  • 4 large quince chopped
  • 4 cups sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 1 lemon zested and juiced
  • 2 cup water drained from cooked quince
  • 1-1/2 tsp. rose water (optional)
  1. Wash the jars and lids in hot, soapy water and rinse. Sterilize the jars by boiling them for 10 minutes. Keep them in the hot water until needed.
  2. Wash and chop the quince into 1" pieces. If you prefer, you can dice the quince into smaller pieces. Later in the process, I use a handheld immersion blender to break the quince down to the consistency that I like. If you don't want to do this, you can just dice them into smaller pieces now.
  3. Place quince in a five qt. Dutch oven. Add enough water to completely cover the quince. Bring to a boil, then simmer for 15 minutes.
  4. Place a strainer over a bowl and drain the quince, capturing the liquid. Reserve two cups of the liquid. This liquid will be used in the recipe instead of plain water because quince have a high pectin content. This will aid in the jelling process.
  5. Place the quince back into the empty Dutch oven and add the remaining ingredients, including the reserved liquid. Bring to a boil, while stirring over medium heat.
  6. Simmer anywhere from 30 to 45 minutes, stirring occasionally, until the syrup thickens. Keep in mind the preserves will thicken further upon cooling off. At this point, you can use the immersion blender to break up the jam so it's less chunky, or leave it as is. Please be cautious so that you don't burn yourself from the inevitable splatter.

  7. Ladle the hot jam into hot jars, leaving 1/4” headspace.
  8. Tighten the caps on the jars and place back into the boiling water, process for 10 minutes.
  9. Use jar lifting tongs to remove the jars from the boiling water. Cool, then store up to a year.
Nutrition Facts
Quince Jam (Muraba't Sparijleh)
Amount Per Serving (2 Tablespoons)
Calories 81
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 22g 7%
Dietary Fiber 0g 0%
Sugars 20g
Protein 0g 0%
* Percent Daily Values are based on a 2000 calorie diet.

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4 thoughts on “Quince Jam and Preserves (Muraba’t Sparijleh)”

  • Looking forward to it, Hilida! I bought 4 more today . I won’t be sharing this batch. hahaha… Should be able to stretch it through the year until they’re available again.

  • Wow, Eric, thanks for such a lovely comment! I’m so happy to hear you enjoyed the preserves so much. I can’t believe my ears about this being better than fig jam…blasphemy,LOL! But seriously, I know what you mean about how unique the flavor is. It instantly takes me back to my childhood, when my mom used to make a similar preserves. I didn’t have her recipe, so I had to come up with my own. I will definitely be shipping you some quince if and when I have that tree.. I already have the seeds saved up!

  • I’m excited to hear that you’ll be growing these in Montana, Hilda, because I’ll be placing frequent orders for quince. Hahaha…

    This recipe is an instant favorite! I’ve been looking for quince since first seeing your post about quince jam this time last year. Just when I felt sure I’d never see any, there they were, in Walmart of all places. Like you said, quite pricey but it only took a second for them to end up in my shopping cart.

    My first thought with quince was how incredible they smelled, heavenly, almost like perfume. Like you suggested in your quince paste recipe, I let them sit on the kitchen counter a few days just to enjoy their unique fragrance.

    The jam recipe is quite different from my small batch fresh jam but really wasn’t that hard at all, just a little more involved. But worth every minute of effort!

    This is my new favorite jam, even more than fig preserves, which seems almost traitorous to say but it’s true. But now, no more quince to be found, and I only have one jam jar of it left, after sharing the other jars with my parents and a friend. My friend was asking me what it tasted like, as hers was already canned and she hadn’t opened it. I told her there was no way I could think of to describe it. It’s unlike anything I’ve ever tasted before. A perfect flavor for the holidays, I told her. I love it!

    Thanks for sharing this recipe with us.

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