Quince jam with walnuts

12 servings

600 minutes

Quince jam with walnuts is a true Georgian delicacy that embodies the warmth of the sun and the richness of autumn fruits. Quince, known for its tart aroma and gentle acidity, reveals new flavor dimensions when combined with sweet syrup and nuts. The nuts add a crunchy texture and rich depth to the jam, making it even more exquisite. This jam pairs wonderfully with tea and is also used as a filling for pastries, adding a special Eastern flair to dishes. In Georgian homes, it is prepared with great care, passing down recipes from generation to generation. The jam holds the coziness of family traditions and allows one to enjoy its soft, warming taste even on the coldest days.

Energy value per serving

• Calories: 429
• Proteins: 4.3g
• Fats: 16.7g
• Carbohydrates: 68.1g

Ingredients

• Quince: 1 kg
• Walnuts: 300 g
• Sugar: 700 g

Cooking steps

1. Prepare the necessary ingredients.

2. Wash the quince well under running water, cut into four pieces, and remove the core.

   Required ingredients:

   • Quince: 1 kg

3. Cut the prepared quince into wedges. If necessary, wash again under running water.

   Required ingredients:

   • Quince: 1 kg

4. Place the chopped quince in the container where the jam will be cooked.

   Required ingredients:

   • Quince: 1 kg

5. Place sugar in a container with quince. Mix well and let it sit for an hour at room temperature to release juice.

   Required ingredients:

   • Quince: 1 kg
   • Sugar: 700 g

6. Banks should be thoroughly washed with soda and sterilized in a convenient way.

7. If the quince released too little juice, add about 100 ml of water. Place the quince container on the fire, bring to a boil, and simmer over medium heat for about 15 minutes. Cool the jam at room temperature. Repeat the boiling procedure two more times.

   Required ingredients:

   • Quince: 1 kg

8. Remove the shells from the walnuts and chop them a little if desired.

   Required ingredients:

   • Walnuts: 300 g

9. Place the prepared nuts in a container with quince, bring to a boil, and simmer over medium heat for about 15 minutes. Cool the jam at room temperature and repeat the boiling process once more.

   Required ingredients:

   • Walnuts: 300 g
   • Quince: 1 kg

10. Pour the hot quince and walnut jam into clean, dry jars. Seal or screw the jars with a metal lid. Cool at room temperature. Store in a cool place.

    Required ingredients:

    • Quince: 1 kg
    • Walnuts: 300 g