To prepare a delicacy commonly found in the cold season, quinces are the main ingredient that will fill your home with inviting aromas. Start by picking ripe quinces, making sure they are firm and free of blemishes. Wash them well under a stream of cold water to remove impurities. After cleaning them, cut each quince into quarters, being careful to remove the seeds and any rotten parts.
Put the cut quinces in a large pot, adding enough water to completely cover them. If you wish, you can also add a few wrinkled apples, which will add a fragrant taste and a pleasant sweetness to the mixture. Let the quinces boil over medium heat, stirring occasionally, until they become soft and can be easily pierced with a fork. This process may take about 30-40 minutes, depending on the ripeness of the fruit.
After the quinces have boiled, drain the water and pass them through a sieve or a blender to obtain a fine puree. For every kilogram of quince puree obtained, add 400 grams of sugar, as well as the juice of a fresh lemon, which will give a tangy taste and help preserve the jam. Mix the ingredients well and put the mixture back on the heat, stirring constantly to prevent sticking to the bottom of the pot.
Boil the mixture until it thickens well, which you can check with a simple test: drop a few drops of the mixture on a cold plate and see if it hardens. When ready, add the finely chopped nuts and boil for a few more minutes to integrate them into the mixture.
Once you have achieved the desired consistency, pour the jam onto a wet wooden board, spreading it with a knife into an even layer of about 1 cm. Cover with a cheesecloth and leave it in a dry, well-ventilated place to dry completely, which may take a few days. When the jam is dry, cut it into diamonds and dust them with powdered sugar.
Store these delicious pieces in tin boxes, where they will maintain their aroma and texture for a long time. This quince jam with nuts will be a pleasure not only for you but also for your loved ones, bringing a touch of joy to festive tables.
Put the cut quinces in a large pot, adding enough water to completely cover them. If you wish, you can also add a few wrinkled apples, which will add a fragrant taste and a pleasant sweetness to the mixture. Let the quinces boil over medium heat, stirring occasionally, until they become soft and can be easily pierced with a fork. This process may take about 30-40 minutes, depending on the ripeness of the fruit.
After the quinces have boiled, drain the water and pass them through a sieve or a blender to obtain a fine puree. For every kilogram of quince puree obtained, add 400 grams of sugar, as well as the juice of a fresh lemon, which will give a tangy taste and help preserve the jam. Mix the ingredients well and put the mixture back on the heat, stirring constantly to prevent sticking to the bottom of the pot.
Boil the mixture until it thickens well, which you can check with a simple test: drop a few drops of the mixture on a cold plate and see if it hardens. When ready, add the finely chopped nuts and boil for a few more minutes to integrate them into the mixture.
Once you have achieved the desired consistency, pour the jam onto a wet wooden board, spreading it with a knife into an even layer of about 1 cm. Cover with a cheesecloth and leave it in a dry, well-ventilated place to dry completely, which may take a few days. When the jam is dry, cut it into diamonds and dust them with powdered sugar.
Store these delicious pieces in tin boxes, where they will maintain their aroma and texture for a long time. This quince jam with nuts will be a pleasure not only for you but also for your loved ones, bringing a touch of joy to festive tables.
Ingredients
1 kg quinces 400 g sugar juice of one lemon crushed walnuts a good handful ground cloves to taste