Quince Jam
Description
Home preserves keep for a long time. So, for quince paste you need ripe quince, a glass of water, and sugar. Before making the paste, peel the fruit, cut it into small slices, and remove the seeds. If the quince is ripe, 20 minutes of boiling is enough for the pieces to soften to a state that allows them to be puréed in a blender. Then add the sugar and cook the paste until it reaches the desired consistency. When cooked, this fruit releases a lot of pectin, which gels the mixture until it becomes thick. Thanks to this property, the Portuguese called quince “marmelo,” from which the word “marmalade” originated. Quince paste is not yet as popular because raw quince is not as tasty as the paste made from it. A wonderful deep color, an equally rich aroma and flavor—it is worth trying. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare the quince, sugar, and water. Let's begin!
- 2
Step 2
Wash the fruit thoroughly. Peel them and remove the cores. Cut the quince into small pieces.
- 3
Step 3
Place the peels in a small saucepan, add a cup of water, and simmer covered for 10–15 minutes. The peel and core contain the most pectin.
- 4
Step 4
Strain the peels from the liquid. We will cook the jam in this "water".
- 5
Step 5
Place the quince pieces in a saucepan and add the water from boiling the peels. Bring to a boil and cook for 20–30 minutes until the quince is tender.
- 6
Step 6
After 20 minutes mine was already very soft.
- 7
Step 7
Add the sugar. Mix.
- 8
Step 8
Purée the mixture.
- 9
Step 9
Bring the quince purée to a boil and cook it down until it reaches the desired consistency. I simmered it for 15 minutes without a lid. Stir occasionally so the jam does not burn.
- 10
Step 10
Spread the jam into sterilized jars and wrap them in a blanket overnight. After that, it can be stored without refrigeration.
- 11
Step 11
Number of servings is individual and depends on how much the mixture is reduced, as does the color of the finished product.
- 12
Step 12
Happy preserving!