Quince jam is made from quinces (heyva) cooked long with sugar until they turn deep red and the syrup thickens. It is a beloved Azerbaijani preserve, often with visible pieces of fruit.
What is Quince Jam?
Quince jam (heyva mürəbbəsi) is made from quinces hard, golden fruits that are inedible raw but turn pink or red when cooked with sugar. The fruit is peeled, cored, and simmered in sugar syrup for a long time until tender and the syrup is thick. The jam is often deep red and can be chunky or smoother. It is a traditional preserve in Azerbaijan and is served with tea.
How do you eat Quince Jam?
Eat a spoonful with tea or spread on bread. It is also good with white cheese. The flavour is sweet with a slight tartness and a distinctive quince aroma. The texture can be soft chunks or a thick purée.
How does Quince Jam get its red color?
Raw quince is pale yellow; when cooked with sugar for a long time, the fruit and syrup turn pink, then deep red. This is a natural reaction (similar to the browning of apples). No artificial colour is needed long, slow cooking with sugar gives quince jam its characteristic red colour.
The Scalloped Edge Cut (Kəsmə)
Presentation is highly valued in Azerbaijani jam making. When preparing Quince Jam, the hard fruit is not simply chopped into random blocks. Cooks use a special crinkle-cut knife to slice the quince into beautiful, ridged wedges. These scalloped edges catch the thick red syrup beautifully and look incredibly elegant when served in a small crystal bowl on the tea table.
The Core and Seed Secret
A master cook never throws away the quince cores or the seeds. The seeds contain exceptionally high amounts of natural pectin, which acts as a thickening agent. More importantly, boiling the seeds along with the fruit is the secret trigger that releases the intense, ruby-red color. Often, the cores and seeds are tied in a small piece of cheesecloth and submerged in the boiling syrup, then discarded before sealing the jars.
