Quince and apple jam
Quince and Apple Jam - Delicious and Aromatic Recipe
When it comes to autumn preserves, quince and apple jam is among the most beloved preparations. This recipe is a perfect combination of flavors, blending the sweetness of apples with the distinctive aroma of quinces. Moreover, it’s a wonderful way to preserve the taste of seasonal fruits for winter. I invite you to discover step by step how to prepare this delicious jam, full of nutrients and flavor!
Preparation Time
- Preparation time: 20 minutes
- Cooking time: 90 minutes
- Total time: 1 hour and 50 minutes
- Number of servings: Approximately 16 jars of 400-800 g
Ingredients
- 6 kg quinces (choose firm quinces without spots)
- 3 kg apples (preferably juicy and sweet)
- 2.5 kg sugar
- 3 packets of vanilla sugar (or vanilla essence)
- Juice of half a lemon
- Approximately 2 kg water
Necessary Utensils
- Grater or food processor
- Large pot (preferably stainless steel or a 15 kg Zepter)
- Sterilized jars (optional, you can use boiling sterilization methods)
- Wooden spoon
- Jam thermometer (optional)
Step by Step - Making the Jam
1. Preparing the Ingredients
- Peel the apples and cut them into small cubes. The quinces, on the other hand, should be washed well and grated with the skin on. This will add extra flavor to the jam.
- It’s important to choose ripe but firm quinces to achieve a nice texture.
2. Mixing the Fruits
- Place the grated apples and quinces in a large pot. Add the sugar, vanilla sugar, and lemon juice. The lemon juice will not only enhance the flavor but also help preserve the jam.
3. Adding Water
- Add enough water to cover the fruit mixture. It’s essential that the fruits are well covered for even cooking.
4. Boiling the Mixture
- Place the pot over medium heat and let the mixture boil. Stir occasionally to prevent sticking. Boil for about an hour and a half or until the jam becomes thick and well binds. If using a thermometer, the jam should reach a temperature of about 105°C to be considered ready.
5. Checking the Consistency
- To check if the jam is ready, you can perform the spoon test: take a little jam on a spoon and let it cool for a few seconds. If it doesn’t drip and stays on the spoon, it’s ready.
6. Bottling
- Once the jam has reached the desired consistency, take the sterilized jars and fill them with hot jam. Make sure the jars are well sealed to prevent bacteria from entering.
7. Cooling and Storing
- Allow the jars to cool at room temperature. You can check the seal of the lids by pressing in the center of the lid; if it doesn’t spring back, the jar is well sealed.
Useful Tips
- Choosing the Fruits: Juicier quinces and sweet apples are ideal for a flavorful jam. You can experiment with different varieties to find the perfect combination for your taste.
- Spiced Version: You can add a bit of grated ginger or cinnamon for a spicy flavor and an even warmer aroma.
- Serving: Quince and apple jam pairs perfectly with a slice of toasted bread or as a filling for cakes and tarts. It’s also wonderful to serve alongside goat cheese or aged cheese.
Nutritional Benefits
Quince and apple jam is not only a delicacy but also a source of vitamins and antioxidants. Quinces are rich in fiber, aiding digestion, while apples contain vitamin C and antioxidants that support the immune system.
Frequently Asked Questions
- Why is jar sterilization important?
Sterilization helps prevent bacteria and mold, ensuring better preservation of the jam.
- Can I use alternative sugars?
Yes, you can experiment with brown sugar or natural sweeteners, but the result may vary depending on the type used.
- How long does the jam last?
If well preserved and kept in a cool, dark place, the jam can last up to a year.
Conclusion
Quince and apple jam is a simple and delicious recipe that will remind you of warm autumn days. With each filled jar, you will preserve not only the taste of these aromatic fruits but also a part of the home cooking tradition. Try this recipe and enjoy a homemade jam that will delight all taste buds!
The quinces (I had some beautiful ones, without spots and almost perfect) are grated along with the peeled apples, which is the most complicated and delicate operation because quinces are quite hard to grate. The grated apples and quinces are placed in a large pot (I used a 15 kg Zepter). We add sugar, lemon juice, and vanilla. Then, we add enough water to cover them. They are boiled for about an hour and a half until homogenized, the water reduces, and the jam thickens nicely. The jam is placed in sterilized jars (I usually scald them). I ended up with: 10 jars of 800g, 1 jar of 750g, 1 jar of 600g, 2 jars of 500g, 2 jars of 400g, and 2 jars of 200g. Of course, the quantity also depends on the size of the apples and quinces... I had both large and juicy quinces and also appropriately sized very juicy apples.
Ingredients: 6 kg quince, 3 kg apples, 2.5 kg sugar, 3 packets of vanilla sugar (or essence), juice from half a lemon, about 2 kg water
