Nothing is more delicious than quince jam, with its autumn fragrance that reminds us of moments spent in nature when the trees were laden with golden fruits. Quinces, with their firm texture and intense aroma, are ideal for making a savory jam that can be used not only for breakfast but also as a filling for cakes or as an accompaniment to fine cheeses.
To prepare this jam, you will need about one kilogram of ripe quinces, 600 grams of sugar, the juice of one lemon, and a cup of water. Start by washing the quinces well, then peel them, removing the seeds at the same time. Cut them into small cubes to facilitate cooking. Place the quince cubes in a large pot, add the water, and let them boil over medium heat, stirring occasionally to prevent sticking.
After about 10-15 minutes, the quinces will begin to soften. Now is the time to add the sugar, stirring well to dissolve completely. Continue to boil the mixture, being careful not to let it boil too vigorously, as it risks caramelizing. Another essential ingredient is the lemon juice, which will not only add a note of freshness but will also help preserve the jam.
After about an hour, the jam will start to thicken. It is time to test if it is ready. Take a spoonful of the jam and let it cool slightly. Place a drop on a cold plate; if it holds its shape and does not run, it is a sign that the jam is ready. Otherwise, let it cook for a few more minutes.
Once the jam has reached the desired consistency, pour it hot into sterilized jars, seal them tightly, and let them cool at room temperature. Quince jam keeps excellently and is a perfect choice for winter when you will want to bring a touch of sunshine into the cold days. Enjoy!
To prepare this jam, you will need about one kilogram of ripe quinces, 600 grams of sugar, the juice of one lemon, and a cup of water. Start by washing the quinces well, then peel them, removing the seeds at the same time. Cut them into small cubes to facilitate cooking. Place the quince cubes in a large pot, add the water, and let them boil over medium heat, stirring occasionally to prevent sticking.
After about 10-15 minutes, the quinces will begin to soften. Now is the time to add the sugar, stirring well to dissolve completely. Continue to boil the mixture, being careful not to let it boil too vigorously, as it risks caramelizing. Another essential ingredient is the lemon juice, which will not only add a note of freshness but will also help preserve the jam.
After about an hour, the jam will start to thicken. It is time to test if it is ready. Take a spoonful of the jam and let it cool slightly. Place a drop on a cold plate; if it holds its shape and does not run, it is a sign that the jam is ready. Otherwise, let it cook for a few more minutes.
Once the jam has reached the desired consistency, pour it hot into sterilized jars, seal them tightly, and let them cool at room temperature. Quince jam keeps excellently and is a perfect choice for winter when you will want to bring a touch of sunshine into the cold days. Enjoy!
Ingredients
2 kg quinces, 2 kg sugar, 1/2 halves of walnut, 2 large lemons, 6 cups of water, 4-5 packets of vanilla sugar.