Quince jam – a delicious recipe
Quince is a very aromatic fruit, quite unappealing in appearance and completely inedible raw. But with a little help from an experienced homemaker, it becomes a wonderful dessert. Quince is used as a pie filling, a side dish for meat dishes, and is used to make jam, syrups, and compotes. It's also frozen and dried. We offer a recipe for making quince jam at home.
Due to the fruit's natural firmness, the jam doesn't overcook, and each piece retains its shape, becoming translucent and very appetizing. Quince is rich in pectin, so the jam thickens without the need for additional cooking. For a piquant flavor and to enhance the quince's exquisite aroma, we recommend adding additional aromatics. You can add citrus zest, cinnamon, or cardamom if desired. If you're planning a dessert for adults, you can also add a splash of cognac.
Ingredients:
- quince (net weight) – 350 grams;
- sugar – 200 grams;
- cardamom – 6 pieces;
- citric acid – 1 teaspoon.
How to make quince jam
Wash the quince with a brush. Remove any fluff that covers the fruit.
Cut the fruit into 2 parts, remove the core and worm holes, cut into small pieces.
Place the first portion of chopped quince into a plastic container.
Sprinkle with a layer of sugar. Do not stir.
Continue alternating layers, finishing with a layer of sugar. Leave for 24 hours.
After the specified time, a sufficient amount of juice will form and almost all the sugar will dissolve.
Pour the liquid portion into an enamel pan and boil for one minute.
Pour hot syrup over the quince and leave for 3 hours. Repeat the pouring process again.
Cook the jam in three stages for 5, 7, and 10 minutes over low heat, with 12-hour intervals between each. Add citric acid and cardamom at the end of cooking.
Place the hot jam into a sterile jar and roll it up.
Store at room temperature for up to 3 years.
The jam has a beautiful, rich color, wonderful flavor, and a subtle aroma. The pieces are translucent and perfect for decorating desserts.
This preparation can be served with tea and used as a filling for shortbread pies, added to morning porridge or natural yogurt.