It's the perfect time for quince, I've been wanting to update my recipe for a long time, it's fate today :)
I am one of those who do not like quince jam very sweet, many people put 1 kilos of sugar in 1,5 kilo of quince, but the taste of the jam made in those sizes amazes me.
That's why I cook my jam using less sugar. Of course, at first, I was worried that it would be watery because I cooked jam using less sugar, but the result was not as I feared. We had enough jam for the whole winter with its consistency and sugar in place…
The consistency of the quince may vary depending on the type, but remember that the quince jam becomes more viscous as it cools. For example, the first photo is of tiny, hard quinces that I collected from the roadside with my own hands. The second is the quince bread I bought from the market. In other words, although the same amount is the same size, there are variations in their consistency and color.
You can understand the consistency of the jam by dripping the juice on the cold plate as in the video.
Video Description of the Recipe:
Quince has softened well, but if your jam remains watery, do not panic if it does not reach its density. Close the lid of the pot and let the jam you take from the stove rest in the same pot overnight, your morning jam will be prepared as you wish :)
Love…
Ingredients for Quince Jam Recipe
- 1,5 kilos of quince
- 1 kg + 1 glass of granulated sugar
- juice of half a lemon
- 7-8 cloves
- 4 water glass of water
- quince seeds
How to Make Quince Jam Recipe?
- First, wash the quinces, peel them and cut them into cubes.
- In order to prevent the quince you cut into cubes from darkening, put them in the lemon water you prepared beforehand.
- Take the drained quinces in a large steel saucepan, add water and cook on medium heat until the quinces soften slightly.
- Add sugar, quince seeds and cloves to the softened quinces without pouring the water.
- Stir gently until the sugar dissolves and simmer on low heat until it thickens.
- Add the juice of half a lemon 5-6 minutes before taking it off the stove.
- Let your cooked jam cool down and after it cools down, divide it into dry jars and close the mouth tightly.