I have started to believe that leaving recipes behind is a privilege. This recipe comes from my late grandmother. Every year she would prepare jam jars for all the family. There would be strawberry, cherry and almost always quince jam; as they had a huge quince tree in their garden. She was 94 when she passed away. I send her my love via sharing her recipe.
I am posting this recipe on Mother’s Day in dear memory of my Grandmother and Grandfather, may they rest in peace.
I guess many have stopped having jam for breakfast because it contains lots of sugar. On the other hand it has no additives or coloring when made at home and definitely much healthier than many other things we serve. My grandmother used to serve several different jams in small glass dishes for each person; it was a pretty sight.
There are few tips about preparing quince jam. The quince itself should be tasty and when you eat a piece it should not make you choke or get up to take a sip of water. You should cook it over low-medium heat and be patient. Cooling the jam under the sun will help you obtain the nice color you want. You can keep the jam in glass jars with lids for a long time to consume throughout the year.
You should try to make this jam to boast that you yourself have prepared it for the whole family and quests, enjoy.
Quince Jam
Ingredients
- 1 kilogram quince
- 750 grams sugar
- 1 cinnamon stick
- 6 cloves
- ½ tablespoon lemon’s juice
- 150 millilitres water
- 50 millilitres water cold
Instructions
- Peel the quince, discard the hard parts in the middle, keep the seeds and 5-6 large peel pieces. The peel pieces are to help thickening, the seeds are to help coloring.
- Grate the quince with the coarser side of the grater, you may use a machine for grating if available.
- Place the grated quince and the seeds in a large pot, add 150 millilitres water and bring to boil over medium heat.
- 10 minutes after the water starts boiling add the sugar.
- Mix often, using a wooden spoon. Do not cover the lid and continue to cook over low-medium heat.
- When the mixture starts to look like it has thickened add the cloves, the cinnamon stick and the lemon’s juice.
- Very slowly also add 50 milliliters cold water to obtain an orange color.
- After five more minutes test by dropping few drops of the syrup on to a plate. If the third or fourth drop does not spread around and keeps its shape it is a sign that the jam is ready.
- Remove the jam from the heat and if possible put it in a sunny place to help continue to color.
- As soon as it is somewhat cooler pour into serving dishes and/or glass containers. Keep lids closed.
- You can always adjust the sugar amount according to your taste.