small quinces, 2 kg
sugar, 1.5 kg
lime juice, 1/2 cup
cardamom, one teaspoon
Wash and peel the quinces. Cut each into thin slices, removing the
seeds and the hard middle core.
Pour in a non-stick pot. Add enough water to cover the quinces, and
cover. Cook over low heat for about 30 minutes. Add sugar and
cardamom and cook over low heat for about 3 hours until the mix
is quite thick. Keep mostly covered during cooking. Add lime juice and
cook for another 2-3 minutes.
Roxana & Farzin Mokhtarian