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 Cuisines > Uzbek cuisine > Search results
Bekhi murrabossi - quince jam
Ingredients:
1 kg (2 1/4 lb) quinces
1/5 kg or 8 1/2 cups sugar
1 1/2 cup water

Directions:
Peel, seed, and quarter quinces. Further slice quarters into 5 mm (3/16 in) pieces. Bring to a boil in a large pot until quinces are soft. Remove quinces with slotted spoon. Add sugar and boil to make syrup. Return quinces to the pot and cook 5-6 minutes, reduce heat. Cook until quince slices become transparent and the syrup turns an orange color.
 
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