Quince Jam (Muraba’t Sparijleh)
Have you ever wondered what the difference is between jam, jelly, and preserves? I know I have! For that reason, I sit here considering what to name this recipe; quince jam, or quince preserves? One thing I am certain of, it’s not jelly. Let’s take a look at some of the differences.
Jam, Jelly, or 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. Jam is made with crushed fruit, and has an even consistency. Preserves on the other hand, is chunkier than jam, and has larger pieces of fruit in it. Personally, I prefer preserves. What’s your preference?
Keeping those facts in mind, I suppose this recipe can be called quince jam, or quince preserves. 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.
Be warned that quince are pretty hard to come by. They are only available this time of year (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. If you are seriously considering making this recipe, put down your laptop or phone, and get to the nearest grocery store to purchase some quince before they’re gone!