Quince Jam (Muraba’t Sparijleh)
68 oz jars
68 oz jars
  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 of the jam.
  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 for approximately 30 minutes, stirring occasionally, until the syrup thickens. At this point, you can use the immersion blender to break up the jam so it’s less chunky, or leave as is.
  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.

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