Quince jam is a delicious homemade preserve, easy to make.
Made from quinces, a fruit that ripens between September and October with a tart taste. Quince jam or marmalade has been recognized as a typical food product. Quince is not pleasant to eat raw, due to its hard and fibrous pulp, so it is preferable to eat it cooked. In particular, quinces are used to make, besides the jam, also quince paste, a traditional sweet from southern Italy similar to jelly, and quince mustard, perfect for seasoning boiled meats and aged cheeses.
In preparing preserves, it is recommended to always follow the guidelines for the preparation of preserves and marmalades set by the Ministry of Health, which you can consult by clicking HERE.
Read how to make quince jam with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Days
- Preparation time: 20 Minutes
- Portions: 2 jars of 9 oz
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2.2 lbs quinces
- 2.2 cups sugar
- 1 lemon
Preparation of Quince Jam
Squeeze the lemon juice and place it in a bowl with cold water.
Wash the quinces thoroughly and dry them by rubbing with a clean dishcloth.
Cut them into wedges, remove the core and seeds, and dice them without peeling.
As you cut them, place the quince cubes in the bowl with water and lemon to prevent them from browning.Once all the quinces are cut, drain them from the bowl, place them in a pot with the sugar, and mix well.
Bring to the stove on low heat and cook until the quinces are soft.
Pass them through a food mill, collecting the puree in a bowl, then jar the puree in sterilized glass jars following the guidelines from the Ministry of Health found HERE.Seal the jars tightly.
Proceed with their pasteurization by placing them in a pot separated by a clean dishcloth and covered with water, letting them cook on low heat for half an hour from the moment of boiling.
Turn off the heat and let the water cool before removing the jars and storing your quince jam in a cool, dry place for twenty days before using it.
Notes
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