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quince jam
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4.5 from 8 votes

Quince Jam Recipe (Muraba't Sparijleh)

Assyrian quince jam recipe, just like mom used to make!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Condiments
Cuisine: Assyrian, Middle Eastern
Servings: 5 8 oz jars
Calories: 81kcal


  • 4 large quince (chopped, approximately 4 cups)
  • 4 cups sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • 1 lemon (zested and juiced)
  • 2 cup water (drained from cooked quince)
  • teaspoon rose water (optional)


  • Wash and chop the quince into 1" pieces. If you prefer, you can dice the quince into smaller pieces.
  • Place quince in a five-quart Dutch oven. Add enough water to completely cover the quince. Bring to a boil, then simmer for 15 minutes.
  • 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.
  • 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. Simmer anywhere from 30 to 40 minutes, stirring occasionally, until the syrup thickens.
  • Ladle the hot jam into hot jars, leaving ¼” headspace. Screw the caps onto the jars, but not too tight. Place the filled jars back into the boiling water and process the jars for 10 minutes.
  • Use jar lifting tongs to remove the jars from the boiling water. Cool, then store up to a year.


  • If you prefer the consistency of jam, use one of these handy emulsifiers to achieve the results you're after. To avoid splatter, keep the blade deep in the pot while using it and make sure to turn it off before pulling it out of the preserves.
  • When Assyrians make quince preserves, they usually cut the fruit into slices or wedges. So if you prefer, you can do the same. I personally prefer cutting the fruit into small squares.


Serving: 2Tablespoons | Calories: 81kcal | Carbohydrates: 22g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 0g | Sugar: 20g