I will reveal my secret to obtaining the jam of softer and less acidic quinces with fruit pieces as I like it.
I think it has happened to everyone after making quince jam for the first time to notice that it was a bit too thick. Still good, but difficult to spread on slices of bread and also to spread on tarts.
I finally think I have solved this inconvenience by simply adding apples. I would recommend trying it. In fact, the first time I did it because I didn’t have enough quinces, but having obtained a good result, I now do it on purpose.
- Difficulty: Medium
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6.6 lbs Quince
- 4 Apples
- 2.2 lbs Sugar
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Lemon Juice
Tools
- Pan
- Spoon (I use a wooden one)
Preparation
Cut the quinces into four pieces and remove the core using a breadboard and a sturdy knife and a kitchen board. Do the same with the apples.
Remove the bark and cut all the fruit into pieces.In a large pan (for jams, copper or stainless steel ones without a thick bottom are recommended), put all the fruit together with the sugar over low heat.
When the sugar has melted, stir often with a preferably long wooden spoon, to avoid scalding especially when the boil has reached its peak.Cook the jam until it reaches the right consistency, about 45 minutes. Add ground cinnamon and lemon juice towards the end.
Finally, proceed for the vacuum sealing by pouring the hot jam into sterile jars.
The jars with the quince jam should then be placed upside down (lid down) and allowed to cool. This is how the vacuum is created.
Soft Quince and Apple Jam
It can also be consumed immediately. You will notice when it is ready, and you taste it, how the inclusion of apples makes the jam softer and has a less sour taste. I tried with apples once when I did not have the necessary quantity of quinces and since then I adopt this system. Also come and peek at my social networks pinterest instagram twitter facebook
