Quince and pumpkin jam
12 servings
600 minutes
Quince and pumpkin jam is a refined dessert with a delicate aroma and sophisticated taste. Quince gives it a rich fruity note, while pumpkin adds softness and a velvety texture. This recipe originates from European cuisine, where such preserves were valued for their ability to retain the flavor and benefits of fruits during the cold season. Lemon juice adds a light tanginess, creating a balance of sweetness and freshness. This jam pairs wonderfully with toast, pancakes, and cheese, and can also be used as a filling for baked goods. Its rich color and aroma turn each spoonful into a small gastronomic delight that warms the soul and fills the home with coziness.
1
Prepare the necessary ingredients.
2
Wash the quince well under running water, cut into four pieces, and remove the core.
- Quince: 1 kg
3
Cut the prepared quince into wedges.
- Quince: 1 kg
4
Place the chopped quince in the container where the jam will be cooked.
- 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 the juice.
- 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 container with quince on the heat, 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.
- Water: 100 ml
8
Peel the pumpkin and remove the seeds, then cut it into strips.
- Pumpkin: 500 g
9
Place the prepared pumpkin in a container with quince, bring to a boil, and simmer over medium heat for about 15 minutes. Let the jam cool at room temperature and repeat the boiling process once more. Add 3 tablespoons of lemon juice to the jam 5 minutes before turning off the heat.
- Pumpkin: 500 g
- Lemon juice: 3 tablespoons
10
Place the hot quince and pumpkin jam in clean, dry jars. Seal with a metal lid. Cool at room temperature. Store in a cool place.