This is a variant of the 13th-century quince jelly (معجون السفرجل, ma’jūn al-safarjal); it is equally medicinal in purpose, as well as being extremely tasty! The quince are pounded and then cooked with honey until you obtain the required consistency. A similar recipe is mentioned by the 11th-century Baghdadi pharmacologist Ibn Jazla, who calls it safarjal murabbā, the latter word being the usual word for ‘jam’ in Standard Arabic. This delicacy can easily be preserved, like any other jam, and I’m pleased to report that it has been tried and tested as an accompaniment to musamman!
