Quince jam
6 servings
30 minutes
Quince jam is a true gift of autumn, filled with the aroma of ripe fruits and a warm honey hue. This dessert has deep roots in Russian cuisine traditions, where not only its sweetness but also its healing properties were valued. When cooked, quince becomes translucent like amber, and its taste becomes soft with a slight tartness that pairs wonderfully with the rich syrup. This jam is often used as a filling for pies, added to tea, or simply spread on fresh bread. The secret to its rich aroma lies in the separately cooked peel that imparts delicate floral notes to the treat. Quince jam is a sweet nostalgia for cozy home evenings.
1
Peel the quince, cut it, remove the core, slice or wedge it, place in a pot, cover with cold water just to cover the quince, and cook until soft.
- Quince: 1 kg
2
After that, remove the quince with a slotted spoon and strain the broth.
3
Put sugar in the basin, pour in 1.5 cups of the broth obtained from cooking quince, and prepare the syrup.
- Sugar: 1.5 kg
4
Place the prepared quince in the boiling syrup, allow the syrup to boil twice, and continue cooking on low heat until the quince becomes transparent.
- Quince: 1 kg
5
The jam will be tastier and more aromatic if you first boil the skin removed from the quince and washed, and then cook the quince itself, cut into slices or wedges, in the resulting broth.
- Quince: 1 kg