Quince jam and jelly
Captivating quince jam and jelly recipe
Quince jam and jelly are two traditional delights that bring a touch of autumn flavor to every jar. These preparations are not only easy to make but also very versatile. Today, I will guide you step by step in preparing these treats, explaining the differences between them and providing useful tips to achieve the best results. Ready to cook? Let's begin!
Preparation time: 30 minutes
Cooking time: 1 hour
Total: 1 hour 30 minutes
Number of servings: 6 jars of 400 g
Ingredients:
For quince jam:
- 1.4 kg quinces
- 2 cups of water
- 1 kg sugar
- juice of one lemon
For quince jelly:
- skins and cores from quinces
- 1 kg red apples
- 1 kg sugar
- 2 star anise
Step 1: Preparing the quinces
Start by washing the quinces well. Use a soft brush to remove impurities from the skin. Then, peel them, cut them into slices, and grate them. This step is essential because the grated pulp will release juice more easily, which will help form a delicious syrup.
Step 2: Preparing the quince jam
In a large pot, bring the two cups of water to a boil along with the sugar. Stir gently until the sugar completely dissolves. Add the grated quinces to the water and let it simmer over medium heat, stirring occasionally. After about 30 minutes, the syrup will start to thicken. Add the lemon juice, which will enhance the flavor and help preserve the jam. Continue to boil until the jam reaches a thick, syrupy consistency.
Step 3: Preparing the quince jelly
In another pot, place the skins and cores of the quinces along with the peeled and cored red apples. These ingredients will add a pleasant flavor and help achieve a richer jelly. Add water, but do not stir. Let it boil for 30 minutes. After boiling, strain the liquid through a fine sieve to obtain a clear syrup.
Step 4: Thickening the jelly
Heat the syrup obtained and add an equal amount of sugar. Add the two star anise for an extra flavor boost. Boil over high heat, stirring constantly, until the syrup thickens and becomes viscous. A trick to check if it's ready: drop a drop of syrup on a cold plate; if it forms a film and does not run, the jelly is ready.
Step 5: Bottling
Transfer the quince jam and jelly into sterilized jars. Make sure to seal the lids tightly to prevent air from entering. Allow the jars to cool completely at room temperature.
Serving suggestion:
Quince jam can be enjoyed on toast or as a filling for pastries. Quince jelly, with its fine texture and subtle star anise flavor, is ideal for decorating cakes or fine pastries.
Possible variations:
You can experiment by adding spices like cinnamon or cloves to the quince jam to give it a flavorful note. You can also replace apples with pears to achieve a jelly with a different taste.
Now that you have all the necessary details, it’s time to start cooking! Enjoy the autumn aroma through these sweet delights and don’t forget to share with friends and family. Prepare this simple recipe for quince jam and jelly and let yourself be carried away by the exquisite flavors!
Ingredients: For quince jam: 1.4 kg quinces, 2 cups of water, 1 kg sugar, juice of one lemon. For quince jelly: skins and cores from quinces, 1 kg red apples, sugar, 2 star anise.
Tags: quince jelly homemade jam jam jelly
