Quince jam

Nothing is more delicious than quince jam, with its autumn fragrance that reminds us of moments spent in nature when the trees were laden with golden fruits. Quinces, with their firm texture and intense aroma, are ideal for making a savory jam that can be used not only for breakfast but also as a filling for cakes or as an accompaniment to fine cheeses.

To prepare this jam, you will need about one kilogram of ripe quinces, 600 grams of sugar, the juice of one lemon, and a cup of water. Start by washing the quinces well, then peel them, removing the seeds at the same time. Cut them into small cubes to facilitate cooking. Place the quince cubes in a large pot, add the water, and let them boil over medium heat, stirring occasionally to prevent sticking.

After about 10-15 minutes, the quinces will begin to soften. Now is the time to add the sugar, stirring well to dissolve completely. Continue to boil the mixture, being careful not to let it boil too vigorously, as it risks caramelizing. Another essential ingredient is the lemon juice, which will not only add a note of freshness but will also help preserve the jam.

After about an hour, the jam will start to thicken. It is time to test if it is ready. Take a spoonful of the jam and let it cool slightly. Place a drop on a cold plate; if it holds its shape and does not run, it is a sign that the jam is ready. Otherwise, let it cook for a few more minutes.

Once the jam has reached the desired consistency, pour it hot into sterilized jars, seal them tightly, and let them cool at room temperature. Quince jam keeps excellently and is a perfect choice for winter when you will want to bring a touch of sunshine into the cold days. Enjoy!

Sugar is placed on the fire with water, and when it thickens a little, a part of the lemon juice is added. After it thickens further, a spoonful of syrup is taken and placed on a tilted plate to see if it has thickened enough. If it is ready, the pot is removed from the heat, and the quinces, the remaining lemon juice, and vanilla sugar are added. Meanwhile, the walnut halves are placed in a clean, dry tray in the oven and toasted well. The jam is ready when a spoon makes a path in the middle of the pot, and we also taste it. It is cooled and placed in well-dried jars with lids. If the jam has foamed while boiling, the foam is removed before filling the jars. The jam is placed in jars alternating with walnut halves, and lemon slices can be placed on the edge of the jar for a beautiful color. The jars are sealed, and if we want to keep them for several months, we can boil them in a water bath. This quince jam with walnuts can also be used for pancakes if it is well thickened or eaten as is.

 Ingredients: 2 kg quinces, 2 kg sugar, 1/2 halves of walnut, 2 large lemons, 6 cups of water, 4-5 packets of vanilla sugar.

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