Quince Jam
With no addititives try this home-made jam recipe.
Servings 3 jars
Calories 19kcal
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.