Quince candy sticks
Quince stick jam is a traditional Romanian dessert that transforms a simple quince into a fragrant and nostalgic delicacy. This simple and quick recipe will bring an inviting aroma and a velvety texture to your kitchen, perfect for enjoying on toast or as a filling for pastries. Additionally, I will teach you how to avoid waste and use every part of this wonderful fruit.
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 4-5 jars
Ingredients:
- 1 kg ripe quinces
- 800 g sugar
- 1 liter water
- juice of 1 lemon
- 1 cinnamon stick (optional)
- 3-4 cloves (optional)
Preparation:
1. Preparing the quinces: Wash the quinces well under a stream of cold water to remove impurities. Then, peel them, cut them in half, and remove the seeds. It is essential to use ripe quinces, as they contain natural pectin, which helps thicken the jam.
2. Cutting into sticks: Cut each half of the quince into sticks about 1 cm wide. This will ensure even cooking and add a pleasant texture to the jam.
3. Preparing the syrup: In a large pot, add the water and sugar, then place it over medium heat. Stir constantly until the sugar completely dissolves. Once the syrup starts to boil, add the lemon juice, which will enhance the flavor and prevent the quinces from oxidizing.
4. Adding the quinces: Add the quince sticks to the boiling syrup. If you want a more complex flavor, you can add the cinnamon stick and cloves. These spices will provide a warm and aromatic note, perfect for the cold season.
5. Cooking the jam: Let the quinces simmer on low heat, stirring occasionally to prevent sticking. Cooking should take about 45-60 minutes, until the quinces become translucent and the syrup thickens. Don’t rush this step; patience is key to achieving a rich and flavorful jam.
6. Checking the consistency: You can check the consistency of the jam with a simple test: take a teaspoon of the jam and let it cool on a plate. If it thickens and doesn’t run, it’s ready. If not, let it simmer for a few more minutes.
7. Bottling: When the jam is ready, pour it hot into sterilized jars, filling them to 1 cm from the top. Immediately seal with lids and turn the jars upside down to create a vacuum. Let them cool completely before storing them in the pantry.
Serving suggestions: Quince stick jam is delicious on toast, but you can also use it as a filling for pastries or pies. An interesting variation would be to serve it with cottage cheese or feta cheese for a savory contrast.
Orange-flavored variant: Instead of lemon, you can add the juice and zest of an orange for a fresher citrus taste. This will transform the jam into an exotic experience.
This quince stick jam recipe is not only easy to prepare, but it is also a wonderful way to preserve the flavors of autumn. So embark on this culinary adventure and enjoy a homemade jam full of flavor!
The cleaned quinces were cut into matchsticks. Boil sugar, lemon juice, vanilla, and 2 cups of water, skimming off the foam that forms. Adapted from Didi Balmez. When the syrup is almost thickened, add the quinces and cook until the syrup has thickened. Let it cool and put it in jars. The 4 quinces weighed 1.2 kg; I didn’t weigh them after cutting. I ended up with 2 jars, each weighing 700 g. From the peels, cores, and some chopped apples, I made jelly. It turned out 500 g. Nothing is wasted... as our predecessors Lomonosov and Lavoisier said... I don’t know how long they boiled, but it was more than an hour. The quince jam made with cut matchsticks is much better than the one made with grated quinces, as recommended by many recipes. (my opinion) Good luck with your work! The Quince Jam recipe was suggested by Neta on the recipe forum. Serve quince jam sticks as they are or in various cake recipes.
Ingredients: 4 quinces, about 1.2 kg, 1 kg of sugar, 2 glasses of water, 1 vanilla pod, juice of 1 lemon.
