Quince jam in syrup
Description
Ripe, fragrant quince might not impress you when eaten fresh, but quince jam turns out to be excellent—perhaps the most delicious of all the jams I've ever tried. For those who haven't yet had the pleasure of tasting this delightful dessert, I'm happy to share how to make quince jam in syrup. The preparation process itself is quite simple, but you will still need to spend a couple of hours on it, as the jam requires a 5-hour resting period between boilings. Yet this is precisely the case when your effort and time will be generously rewarded by the final result—an outstanding homemade treat. You definitely won't find anything like this in stores, but making quince jam in syrup at home is something anyone can do.
Instructions
- 1
Step 1
For this jam, you should choose very ripe fruits without cracks or other defects. Wash the quince under water, cut it in half, and remove the core.
- 2
Step 2
Peel the quince and place the peels in a saucepan; cut the flesh into small pieces. Now pour water (1800 ml + 1 cup) over the peels and put the saucepan on the stove. Boil for 3–5 minutes after the water starts boiling.
- 3
Step 3
Now carefully remove the peel using a slotted spoon, and add sugar to the liquid from the peel. Mix everything and place the saucepan on the stove, heating the mixture over low heat until the sugar is completely dissolved, then simmer the syrup for 10–15 minutes.
- 4
Step 4
Place the quince slices into the boiling syrup, bring the mixture to a boil, cook for a couple of minutes, then turn off the heat and let it steep for 5 hours. After that, place the jam back on the stove and cook for 5 minutes, let it steep again for 5 hours, then cook for another 5 minutes for the final time.
- 5
Step 5
After the third time, the jam should be thick enough, so we pour it into sterilized jars and seal them. We turn the jars upside down, cover them with a warm blanket, and leave them to cool for 24 hours.