The “murabba” recipe is from Kitabü’t-Tabbahin, a book dating back to 1266. Hence, we can accept the Quince Murabba recipe as taken from that book as well.
In 15th century, murabba was the name of a dry sweet made from the peelings of bitter orange. Through the centuries up to 19th, it changed meaning and ended up as the name of a type of a thick preserve made from fruit puree or the filtered juices of fruits.
This thick preserve was consumed as a dessert, as the Ottomans did not have a tradition of breakfast as the one we have today.
Quince murabba had a special place among other murabbas. Quince has more pectin in it than most other fruits, so it gives the end product a stickier and jelly-like finish. Coupled with the strong aroma of the fruit, Quince murabba was the most liked among its kind.
- 1 Quince 320 - 330gr
- 1 lt. water
- Sugar 320 - 330gr.
Peel the quince and cut it into 4 pieces.
Place the quince and the water in a saucepot and boil.
Once the quince is tender, remove from heat.
Take the quince pieces into a sifter and mash them through. Or you can put them in a thin cloth and press. Don't lose the liquids.
Take the filtered liquid back into the saucepot and turn on the heat.
Add the sugar in the saucepot.
Let it boil and continue mixing until it thickens.
Divide into small bowls and let it cool.
Serve with a piece of clotted cream and/or walnuts.
Tips and Tricks for Quince Murabba
For the related tips and tricks on this dish, check: