Very tasty and thick quince jam

24.10.2018 Winter blanks

Quince is famous for its aroma and characteristic acidity. It ripens in mid-autumn and many make jam from it. However, unripened quince does not boil during cooking. And in winter I really want a thick, gentle jam that is easily spread on croutons and fresh bread. There is a way out - make quince jam. The fruit contains a large amount of pectin, so it is gelled on its own while standing in a jar. In winter, the aromatic and most delicious jam thickens and will be a great addition to breakfast or as a filling for pies.

It is prepared very quickly, so it is better to prepare the dishes for canning in advance, and then already follow the step-by-step recipe with the photo below.

It is worth choosing jars of different sizes - from 150 to 1000 g. A small jar is wonderfully suitable for single lovers of dessert or as a presentation.

An orange will help shade quince aroma. One tablespoon of zest is enough to make the jam “play” with shades of citrus. You can also add some vanilla or ground cardamom. These spices complement the taste of autumn fruits most fully.

Cooking time: 1 hour. 6 cans of 0.5 liters come out.

Ingredients:

quince - 2 kg;
sugar - 1.5 kg;
water - 1 cup.

How to make quince jam

Wash the quince thoroughly, removing any lint and wipe it with a paper towel. Remove the peel so that the jam comes out especially tender. Cut it into quarters and peel of the core and tail. Grind each slice into cubes or plates of any size. Fold in a deep pan with a thick bottom.

Pour fruit in a glass of cold water and put on medium heat. Boil until cooked, stirring regularly. It will take about 30-35 minutes.

Cool the mass a little and puree with a submersible blender or using a conventional potato masher.

Pour all the norm of sugar and warm the mass again, stirring constantly, otherwise it will burn. As soon as the quince boils, turn off and cover. At this point, add spices or zest.

Prepare glass jars: thoroughly wash them with soda and scald with boiling water. Steam each jar in a steam bath for 5 minutes. Carefully remove the jar from sterilization and fill the neck with quince jam.

Boil clean lids for 4-5 minutes and cover the jars. Tighten with a sealing wrench.

Turn the cans upside down and wrap them with a thick plaid. They should cool down all day. Put the cooled jam in a dark place at room temperature and store for 2-3 months before opening.