Very tasty and thick quince jam
Quince is renowned for its aroma and distinctive tartness. It ripens in mid-autumn, and many people make jam from it. However, unripe quince doesn't fall apart when cooked. And in winter, you crave a thick, smooth jam that spreads easily on croutons and fresh bread. There's a solution: make quince jam. Quince contains a large amount of pectin, so it gels naturally while in the jar. In winter, this fragrant and delicious jam will thicken and make a wonderful addition to breakfast or as a pie filling.
It cooks very quickly, so it's best to prepare your canning equipment in advance and then follow the step-by-step recipe with photos below.
It's worth choosing jars of different sizes - from 150 to 1000 g. A small jar is perfect for single dessert lovers or as a gift.
Orange zest will enhance the quince flavor. Just one tablespoon of zest will give the jam a citrusy zing. You can also add a little vanilla or ground cardamom. These spices perfectly complement the flavor of autumn fruits.
Cooking time: 1 hour. Makes 6 0.5-liter jars.
Ingredients:
- quince – 2 kg;
- sugar – 1.5 kg;
- water – 1 glass.
How to make quince jam
Wash the quince thoroughly, removing any fluff, and dry with a paper towel. Peel the quince to ensure the jam is especially delicate. Cut the quince into quarters and remove the core and stem. Cut each wedge into cubes or slices of any size. Place in a deep, heavy-bottomed saucepan.
Pour a glass of cold water over the fruit and place over medium heat. Cook until tender, stirring regularly. This will take approximately 30-35 minutes.
Cool the mixture slightly and puree with an immersion blender or a regular potato masher.
Add the entire amount of sugar and heat the mixture again, stirring constantly to prevent burning. Once the quince comes to a boil, turn off the heat and cover with a lid. At this point, add spices or zest.
Prepare the glass jars: wash them thoroughly with baking soda and scald them with boiling water. Steam each jar in a double boiler for 5 minutes. Carefully remove the jar from the sterilizer and fill it to the brim with quince jam.
Boil clean lids for 4-5 minutes and cover the jars. Tighten tightly with a seaming wrench.
Turn the jars upside down and wrap them in a thick blanket. Let them cool for a full day. Place the cooled jam in a dark place at room temperature and store for 2-3 months before opening.
Bon appetit!