Quince and walnut jam

Name: Quince and walnut jam
Ingredients: 1 kg quinces; 1 kg sugar; 600 ml water; 30 g walnut kernels

Jam - Quince and walnut jam by Ofelia J. - Recipia

Quince and walnut jam, with fruit gently simmered in syrup, is a winter preserve with soft fruit, whole pieces and thick, glossy syrup. I remember the sweet autumn smell of the quinces my mother kept on top of the cupboard until late in the season; I cut mine into two-centimeter cubes, not slices. Prep: 30 minutes. Cook: 55 minutes. Total time: 85 minutes. Serves: 20. Approximately 240 kcal and 0.5 g protein per serving.

Ingredients

1 kg quinces
1 kg sugar
600 ml water
30 g walnut kernels

Preparation

1. Wash the quinces, peel them and remove the seed cores. Cut them into cubes about two centimeters across. 2. Put the water and sugar in a preserving pan. Boil for 20 minutes, skimming off the foam, until the syrup starts to thicken. 3. Add the quinces and cook for 35 minutes, until they soften and the syrup thickens. Add the walnut kernels 5 minutes before the end. 4. Pour the hot jam into sterilized jars and seal them tightly. Store the jars in the pantry.

Notes

Choose firm, fragrant quinces with no soft spots; very ripe fruit softens faster and may shorten the cooking time by a few minutes. Cut the pieces as evenly as possible, because the small ones soften before the large ones. If the syrup still seems thin when the fruit is soft, carefully remove the fruit and boil the syrup for a few more minutes, then return the fruit to the pan. For a nut-free version, leave out the walnuts; walnuts are the allergen in the jar. Tightly sealed jars keep in a cool, dark pantry, and once opened, they keep in the refrigerator for up to 3 days. On toast, it brings apple jam to mind, but the quince cubes stay firmer.