Before my mother was an ICU nurse, she was a homemaker. Her cooking and baking skills are unbelievable! I’ve decided to publicly document as many of her traditional Persian recipes (and delicious improvisations!) as I possibly can. Let’s start with her homemade quince jam.
Quince is an interesting fruit. According to Wikipedia, it originated in Iran and other countries in and around the Caucasus before being introduced elsewhere. Not a very palatable fruit to eat raw, it’s nonetheless high in pectin and delicious as a jam! Okay, here we go:
3/4 cup organic pure Florida cane sugar (or some other cane sugar)
2 envelopes (14.4 grams) of plain Knox gelatin
1 teaspoon powdered vanilla
1 teaspoon ground cardamom
1/2 cup water
Wash and slice quinces. Remove the seeds. Put the cut quince in a pot and then add all the other ingredients to the pot. Cook on low heat until the quince turns red and the syrup thickens.
This is what the jam looks like:
I’ve discovered that it’s particularly delicious with almond butter atop my mother’s home-baked bread, with plain homemade yogurt, or just straight out of the jar!