Armenian-style quince jam
Description
Perfect for winter preserves. As a child I tried this fruit once and decided I would never eat it again — the taste was far too astringent and the flesh too hard. So I steered clear of quince until, as a guest somewhere, I tasted jam made from it. It was so delicious and fragrant that I immediately found out the recipe; as it turned out, it comes from Armenian cuisine. And since preserving season is almost here, I am hurrying to share with you a simple recipe for Armenian-style quince jam. When cooked, the flesh of this fruit becomes juicy and soft, and the astringent taste disappears, so the jam turns out simply wonderful. Everyone loves it without exception, both adults and children. So you simply must try this treat, and I will help you make it and tell you how to can Armenian-style quince jam. 1) First, wash the quince, peel it, remove the core, and cut the flesh into thin slices. Put the quince in a saucepan, cover with water, place over heat, and cook for 10–15 minutes. 2) Then carefully remove the quince from the saucepan with a slotted spoon. Measure 400 grams of the resulting liquid, strain it, pour it back into the saucepan, and add sugar. Place the saucepan over low heat and warm, stirring constantly, until the sugar has completely dissolved. 3) When the sugar syrup comes to a boil, add the quince and cook for half an hour. Then remove from the heat and leave until the next day, covering the saucepan with cheesecloth. 4) The next day, place the saucepan over heat again and cook the jam for another 30–40 minutes. Then do the cold plate test, and if the desired consistency is reached, remove the saucepan from the heat and let the jam cool to room temperature. 5) When the jam has cooled, divide it among sterilized jars and seal with lids. Store in a cool, dark place. This jam has an indescribable aroma and a bright amber color. If you like, you can add orange or nuts — the flavor will become even richer. The preserve is ready for winter storage.