Quince Jam with Orange
Description
Winter preserves at home. Of course, there are people who can eat quince fresh, and they are right to do so, since this fruit is full of vitamins and beneficial nutrients. As for me, unfortunately, I cannot stand its astringent taste, but quince preserves are a completely different story—I love them and eat them with great pleasure. There are many different ways to make jam from this fruit, but I will not talk about all of them; I will only share my favorite recipe for quince and orange jam. In general, all citrus fruits pair well with quince, but orange, in my opinion, is the best match. Add a little cinnamon for aroma, and you get a simply stunning treat for any occasion: you can enjoy it with tea or use it to bake a pie. And since the fruit ripening season is just around the corner, I urge you to try making quince and orange jam at home. Serve it at the table or store it in the pantry.
Instructions
- 1
Step 1
First, prepare the necessary ingredients: choose ripe quinces without cracks or spoilage and rinse them under water; wash the orange as well. Measure out the required amount of sugar and get the cinnamon—you can use it either ground or in sticks.
- 2
Step 2
Now dry the quince with a towel, cut it in half, remove the core, and cut the flesh into small pieces.
- 3
Step 3
Pass the orange together with the zest through a meat grinder, or mince it using any other convenient method.
- 4
Step 4
Next, place the sliced quince in the pot where you will later cook the jam, sprinkle everything with sugar, and add the chopped orange. Mix all the ingredients together and let the mixture stand for 1–2 hours so the quince releases its juice.
- 5
Step 5
Place the fruit over low heat and cook them like regular jam until the mixture thickens, stirring occasionally. Add the cinnamon 10 minutes before it’s done. Pour the hot jam into sterilized jars, seal with lids, and leave them upside down until completely cool.
- 6
Step 6
Now you know how to preserve quince and orange jam. Enjoy your meal.