Quince jam in wedges
Description
A recipe for preserving without needless fuss. When it comes to quince and quince jam, it’s even hard at first to say what I love most about this treat: its amazing taste, its unique aroma, or its wonderful amber-golden color—everything about it charms and wins you over from the first spoonful. So for everyone who enjoys homemade desserts, I want to tell you how to preserve quince jam in slices. Such a treat will look wonderful on the table anytime, in any situation, and will delight you and your guests with its amazing taste; you can also use this jam for baking—it’s hard to think of a tastier filling for a pie or bun. In short, be sure to make quince jam in slices at home, and you won’t regret it for a moment. Serve it at the table or keep it in the pantry.
Instructions
- 1
Step 1
First, thoroughly rinse the quince under cold water and pat it dry with a towel.
- 2
Step 2
Next, cut the quince into four pieces and remove the core from it, cut the flesh into small wedges, and drizzle them immediately with lemon juice.
- 3
Step 3
Then transfer the quince pieces into a saucepan and cover them with sugar, cover the saucepan with a towel or folded cheesecloth, and leave for 24 hours.
- 4
Step 4
This will be enough time for the quince to release its juice, so put the saucepan with it over low heat.
- 5
Step 5
Cook the mixture, stirring occasionally, until the syrup begins to thicken; this usually takes about 50 minutes.
- 6
Step 6
When the jam has reached the desired consistency, spoon or pour it into sterilized jars and close them with lids.