Quince jam with lemon juice
12 servings
600 minutes
Quince jam with lemon juice is a true embodiment of Georgian culinary tradition, combining delicate sweetness and refreshing citrus acidity. Quince, with its dense texture and rich aroma, transforms into an amber delicacy, while the addition of lemon juice highlights the richness of flavor and balances the sweetness. This dessert not only delights the taste but also holds the warmth of home comfort. The jam pairs perfectly with fragrant tea, fresh pastries, or simply a spoonful of enjoyment. It stores well and can bring back the feeling of a sunny Georgian day on a cool winter morning. Such jam is not just a treat but a small journey into the world of traditional flavors.
1
Prepare the necessary ingredients.
2
Wash the quince well under running water, cut into four parts, 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 with quince in a container. Mix well and let it sit for an hour at room temperature to allow the quince to release its juice.
- Sugar: 600 g
6
Jars should be thoroughly washed with soda and sterilized in a convenient way.
7
If the quince has released too little juice, add about 50 ml of water. Place the container with quince on the heat, bring to a boil, and simmer on medium heat for about 15 minutes. Cool the jam at room temperature.
- Quince: 1 kg
8
Repeat the boiling and cooling procedure three more times.
9
Squeeze juice from the lemon in any convenient way. Add 5 tablespoons of lemon juice to the jam 5 minutes before turning off.
- Lemon juice: 5 tablespoon
10
Pour the hot quince jam with lemon juice into clean, dry jars. Seal or screw the jars with a metal lid. Cool at room temperature. Store in a cool place.