Azarole Jelly

The season for cooking quince and azarole jellies coincides with the bustle of the olive harvest and the many tasks associated with the preparation of olives for pickling and for the press. The best azaroles grow wild on bushes that can reach two metres. Local lore would have it that when the olives are abundant, azarole bushes yield poorly and vice versa.

Azarole jelly can be used instead of honey or syrup to sweeten tamriyyeh or zalabiyeh.