:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/EIELm8T2TXzoO_dzJm0i/2667e7e129ce62337d94a6010eebe3.png "Homemade quince jam")
Source: Imagebroker / Alamy Stock Photo
Homemade quince jam
Every year during quince season, I especially look forward to making my homemade quince jam. It is a long-established family recipe that has been passed down for generations and is always loved. The flavors are intense and reminiscent of golden autumn days.
Ingredients
- 11⁄2 kg quince
- 1 kg Gelling sugar two to one
- 1 squeezed lemon
- 1 cinnamon stick
- 500 ml water
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Directions
For the quince jam recipe, first remove the core of the quinces and cut them into small pieces. It is important to wash and dry the quinces well to remove all lint before cutting. The peel can stay on, it gives extra flavor.
Place the sliced quince in a large saucepan with water and simmer over medium heat for about 2 hours. The quince is naturally hard, so it takes a little longer to soften. Therefore, patience is required!
After 2 hours, add the jelling sugar, lemon juice, lemon zest and cinnamon stick and simmer for another 30 minutes, stirring constantly, until the mixture gains density.
Test the jelly: Put a teaspoon of the jam on a cold plate and wait briefly. If you now draw a trace through it with your finger and it remains, the jam is ready and can be filled into jars.
Fill the finished quince jam into clean jars, seal them immediately and turn them upside down to create the necessary vacuum. This process helps to preserve the jam longer.
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