My Quince Jam

 Ingredients: 3 plates (of soup) full of grated quinces, 1.6 kg sugar, 4 and a half - 5 glasses full of water (800 ml - 1 l), lemon juice (I used from 3 lemons), vanilla to taste, about 12 cloves.

To prepare a delicious quince jam, the first step is to take care of the sugar syrup. In a saucepan, we add water and sugar, then bring it to a boil. The ideal ratio is about one kilogram of sugar to one liter of water. It is important to stir occasionally to ensure that the sugar dissolves completely. While the syrup is boiling, we can take care of the quinces.

The quinces are washed well under a stream of cold water to remove any impurities. Then, we peel them, removing the seeds and cores, but we don’t throw them away! These will be used to add flavor to the jam. We place the peels and cores in another pot of water, where they will infuse and contribute to the final taste of the jam.

Once the syrup has come to a boil and has started to reduce, we will check its consistency. To do this, we quickly dip our thumb and index finger into a bowl of cold water, then immerse them in the hot syrup. If, when we separate our fingers, the syrup stretches like a thread, it means it is ready to receive the grated quinces. These are added to the syrup and mixed well, followed by letting the mixture simmer on low heat for about 20-30 minutes. The quinces should become soft, and their flavor will begin to blend with the jam.

During the boiling process, we add lemon juice, which will bring a pleasant contrast of acidity, along with cloves and a dash of vanilla for extra fragrance. It is essential for the liquid to reduce almost completely, so that the jam is well concentrated and flavored.

Once the jam has reached the desired consistency, we will start transferring it to jars. It is important that the jars are clean and sterilized, and the jam is poured hot to ensure optimal preservation. On top, we sprinkle a pinch of salicylate, which will help maintain freshness. After we seal the jars, we place them in a warm spot, between blankets, to cool slowly. This process will help create a vacuum, ensuring that the jam will be kept in the best conditions. After a few hours, when the jars have cooled completely, we can enjoy the result of our work: a fragrant quince jam, perfect to be savored on a slice of fresh bread or as a filling for cakes.

 Tags:  soup sugar lemon sweetness gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes