would do an exquisite safarjal [quince] jam and I would be allowed to taste it as soon as she started taking a spoonful out of the pot to check consistency,” Kattan says. His recipe is adapted ...

In a wide shallow pot, combine quince pulp, honey and nutmeg and bring to a boil over medium-low heat. Cook, stirring continuously to prevent foam forming, until the jelly pulls away cleanly from ...