مربّى السَّفَرْجَل

We cut the quince into quarters, and remove the seeds completely.

We add the sugar to the large pot.

We add the water over the sugar and place the pot on the stove.

We stir the water and sugar until the sugar completely dissolves and starts boiling.

We add one teaspoon of citric acid after the mixture begins to boil.

We add the cleaned and cut quince to the sugar-water mixture.

We add the cinnamon stick and the three cloves.

We submerge the quince in the liquid without stirring at all to prevent the fruit from falling apart.

We leave the jam on low to medium heat for 2 hours and 15 minutes until fully cooked.

We leave the jam in its syrup for a full day after it cools so it thickens properly.

We place the jam into washed and sterilized glass jars.