Quince Preserves (Persian)

From: Sarah Henderson sehender@reed.edu
Date: Mon, 13 Sep 1993 19:23:18 -0700 (PDT)
From _Food of Life_.
Quince Preserves(Moraba-ye Beh)
	Makes 2 pints.
2 lbs. quince
1 1/2 cups water
4 cups sugar
1/4 tsp. vanilla extract 
		OR 1/2 tsp. cardamom seeds
		OR 1 cinnamon stick
2 Tbsp. lemon juice
Cut quinces in quarters and remove cores.  Slice into 1/4 inch strips. 
Wash and drain.  Place quince and water in heavy saucepan.  Bring to boil
on high heat, reduce and let simmer over low heat for about 15 minutes. 
Add sugar and vanilla OR cardamom OR cinnamon.  Place clean dish towel
over pan and cover firmly with lid--this way the quince will turn red. 
Simmer over low heat for 1 hour.
Add lemon juice, cover and simmer for 1 hour more over low heat--stirring
gently from time to time--until syrup has thickened and quince has turned
red.  Allow to cool.(Note: I would not allow preserves to cool.)  Fill
sterilized jars and seal.(Nothing is said about processing jars, but I
think I would process jars according to recommendations given for
processing apples.)


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