Quince Jam
A quince jam with a lightly tart flavor, sugar, and warm spices.
A tart fruit preserve made from quince, sugar, and warm spices.
Like apple or pear jam with a sharper, more fragrant flavor.
Quince is naturally firm and tart, so it usually needs sugar and gentle cooking to soften and sweeten. The result is bright, aromatic, and suited to toast or cheese.
Ingredients
- 1 kilo Quince
- 1 kilo Sugar
- 2 teaspoons Citric acid
- Cinnamon
- 3 pieces Cloves
- 1 kilo of water or 1 liter Water
Instructions
- Cut the quince in the pot into quarters, then into two or three pieces depending on their size, taking care as quince is hard.
- Put water in the pot with 1 teaspoon of citric acid, then soak the quince pieces in it so they do not darken.
- Put 1 kilo of water or 1 liter in the pot with 1 kilo of sugar, then stir over the heat until the sugar dissolves.
- Add 1 teaspoon of citric acid or the juice of half a lemon to the pot, then stir until dissolved.
- Wipe the edges of the pot with a brush moistened with water or with a cloth while it boils so the jam does not crystallize on the sides of the pot.
- Reduce the heat under the pot to medium or slightly below medium, and let the jam simmer gently.
- Add a cinnamon stick and three cloves to the pot if using them.
- Add the quince seeds to the pot while it is boiling; they may be placed in cheesecloth and tied if desired.
- Add the quince pieces to the pot and let them simmer over low heat until tender while retaining their texture.
- Remove any foam that appears on the surface of the pot as it forms.
- Test the jam in the pot until it reaches the right consistency and forms a continuous line when tested.
- Pour the jam hot into jars, then leave the jars uncovered until completely cool before placing them in the refrigerator.