Quince jam is that type of recipe that mostly our grandmas cook. But it was time for me to try one of these famous hard recipes. And it wasn’t that bad.
If you want to make something delicious, with which to fill your pantry, this is the perfect recipe. You just need a couple of hours and some quinces (or other fruits you might like).
My previous attempt in the jams department was plum jam,that came out great. I can't wait for the summer to make more delicious jams with all types of fruits.
This time i had a few kilograms of quinces brought by a friend, which is a big fan of my culinary passion, from his grandparents orchard. The recipe is also from his grandmother that makes quince jam since for ever.
- Prep Time : 60 minutes
- Cook Time : 01h 30min
- Yield : 10
There is a basic rule about making quince jam. You have to respect a few proportions: for each kilogram of peeled, seedless fruits, use one kg of sugar, one liter of water and 60 ml of lemon juice.
- After i finishes peeling my quinces (which btw took a long time because quinces are pretty stubborn fruits) i had three kilos of peeled fruits. So according to the rule, i used three kg of sugar, three liters of water and 180 ml of lemon juice.
- Grate the quinces on the big part of the grater or, if you're feeling rather ambitious, finely chop them by hand. I honestly advise you to use a food processor if you have one.
- I brought up to a boil three liters of water and added the grated quinces, cinnamon sticks and lemon juice. I've let everything boil for 10 minutes and added three kg of sugar.
- My jam boiled for about 90 minutes before it was done. Remember to keep close and stir frequently, otherwise it might stick to the pot.
- After this time your quince jam should be pretty bound together.
- When it is ready pour it hot into sterilized jars and keep it in your pantry. Remember to take out the cinnamon sticks form the pot before putting the jam into jars.
- Serve it with some crepes or pancakes.
Enjoy your jam!