Quince Jam for Winter
Description
A simple way to put up preserves for later. I don’t know if you’ve ever tried eating quince fresh, but I’ll tell you honestly—it’s not the tastiest thing, since the flesh of this fruit is very hard and the flavor is astringent. That’s why quince is most often used for various preserves; they turn out incredibly delicious, with a stunning, incomparable aroma. This quince jam recipe for winter is quite simple, but with a small secret: along with the fruit we’ll add a little walnuts to it. That way our jam turns out even more interesting and tasty, and healthier too, so in winter you’ll be guaranteed a boost of vitamins with this simple quince jam recipe for winter. Store in a cool, dark place.
Instructions
- 1
Step 1
First, we take fresh, ripe quince and wash them thoroughly.
- 2
Step 2
Peel the quince.
- 3
Step 3
Remove the core and cut the quince into small cubes.
- 4
Step 4
Mix the chopped quince with the sugar and leave for a couple of hours to macerate.
- 5
Step 5
Meanwhile, pour 2.5 liters of water over the quince peels, add a little sugar, and place over heat; simmer for 20 minutes. Then strain the peel broth and use it to pour over the quince (once 2 hours have passed); leave for another 20 minutes.
- 6
Step 6
Place a pot with quince over the heat and cook for about 10 minutes, adding honey as you go. Remove from the heat and let it steep for 20 minutes, then resume cooking over low heat for 20 minutes. At the very end, add walnuts, cook for another 3 minutes, and remove the jam from the heat. Ladle it into sterilized jars and seal; leave until completely cool, then store in a dark, cool place. In winter, enjoy this delicious jam—bon appétit, everyone!