Quince Compote

Name: Quince Compote - Geta G.
Ingredients: 2 kg of quinces (peeled and cored) cut into cubes 1.400 kg of sugar 2 liters of water 2 lemons 1 cinnamon stick 2 cloves in each jar 2 vanilla extracts (I forgot to take a picture of them) salicylic o

Pickles - Quince Compote by Geta G. - Recipia

To prepare a delicious quince jam, it is essential to follow a few steps carefully, as every detail contributes to the final flavor and texture of the dish. We start with preparing the quinces. After peeling and cutting them into slices or cubes, we will immediately place them in a bowl of cold water to prevent oxidation. Quinces tend to yellow quickly, but we need not worry, as when we place them in the hot syrup, they will regain their natural beauty. In a large pot, we add 2 liters of water and 1.4 kg of sugar. This mixture will form the base of our syrup. We add a cinnamon stick, which will provide a warm and comforting aroma, then the juice of two lemons and the zest of one lemon, to add a note of acidity that will balance the sweetness. We place the pot on the heat and wait for it to reach the boiling point. Once the water starts to boil, it is time to carefully add the pieces of quince. We let it boil in the syrup for about 10 minutes, or until a fork easily pierces them. This process will help soften the fruit and infuse the flavors into the syrup. We remove the pot from the heat and add a few drops of vanilla essence, which will enrich the dish with a sweet and floral note. After we finish cooking, we carefully remove the quinces from the syrup and place them in a container. It is important to ensure that each piece of fruit is well distributed. We are now preparing for bottling. In each jar, we place two cloves, which will add a spicy and aromatic taste. We also add a pinch of preservative powder or salicylic acid, which will help preserve the jam for a long time. We carefully pour the hot syrup over the fruit, ensuring that they are completely covered. We seal the jars well to prevent air from entering. Once all the jars are prepared, we place them in a warm spot, wrapped in blankets, to allow the jam to cool gradually. This "dry steam" process will help seal in the flavors and ensure effective preservation. We leave the jars like this until the next day, and then we can enjoy the fruits of our labor. This quince jam can be enjoyed on toast, in cakes, or simply as a delightful dessert.

Ingredients

2 kg of quinces (peeled and cored) cut into cubes 1.400 kg of sugar 2 liters of water 2 lemons 1 cinnamon stick 2 cloves in each jar 2 vanilla extracts (I forgot to take a picture of them) salicylic o

Quince Compote

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