Quince jam is a wonderful preserve that goes very well with cheese, bread, and crackers. Discover how to make it at home with this easy and simple recipe.
In autumn you cannot miss the quince candy since the quince is part of the characteristic fruits of this season in which we find ourselves. The quince is a fruit native to Asia, yellow when ripe, its skin is velvety, and it is a fruit very rich in pectin.
Its pulp is hard, very fibrous, with an acid taste; it is not usually eaten raw due to its astringent taste. However, it is very delicious when cooked, roasted in the oven, prepared to accompany different recipes, in jams, preserves or in the classic quince jam.
It is a fruit rich in nutritional properties. For example, it provides fiber in an interesting amount, becoming a useful option against constipation and to help improve our intestinal transit.
It also provides a good amount of carbohydrates, water and, to a lesser extent, protein. In addition, it is a low-fat fruit and tremendously rich in vitamins (especially A, C, complex B and E), and minerals (potassium, magnesium, iron, calcium, phosphorus, manganese, sodium, copper, selenium, and zinc).
Quince jam is a delicacy, ideal to accompany different food recipes, especially meat dishes, to accompany cheese, spread on cookies, sponge cake, in salads, in cheesecakes, make pudding, fill tarts, fritters.
How to make quince jelly:
Preparing quince jam is very easy and although we can get it already made industrially on the market, if you like to prepare homemade recipes you will surely notice the difference, we just need a little of our time and get some good quinces that are in full season.
Ingredients:
- Two and a half kilos of yellow quinces (ripe).
- Sugar (same amount of sugar as what we get from quince puree).
- The juice of one lemon.
- Water.
Preparation:
We wash the quinces, remove the skin, and cut them in half. We remove the central part of the quince to discard the seeds. We cut them into pieces.
Place the quinces in a cauldron; add the lemon juice and a little water to cover. Cook over moderate heat until it begins to boil.
When it starts to boil, lower the heat to a minimum and continue cooking for about 35 or 40 minutes, until they are tender. Pass the quinces through the food mill.
We weigh the quince puree or pulp and we will need the same amount of sugar.
Add the sugar to the quince puree and cook over low heat until it begins to boil, stirring constantly with a wooden spoon until the sugar has dissolved.
Cook over low heat for an hour, stirring constantly to prevent it from sticking to the bottom of the pot, the walls or forming lumps.
To check if the quince paste has reached the right point, we will check it by noticing that when stirring the paste it is heavy, bound and that it is difficult for us to lift it with the spoon and that it does not drip.
At this point, we put out the fire. Let’s pour the quince jam into the mold that we have chosen for the candy. Let it cool at room temperature.
Quince jam keeps well in the fridge. It can also be preserved as a preserve, since the sugar helps in its conservation.
How to eat quince jam?
This delicious quince dessert is characterized by having a tremendously sweet flavor and a wonderful texture, making it an option to consume with softer foods.
For example, sweet quince with soft cheese is ideal, although it can also be eaten accompanied by nuts (walnuts stand out in this regard).
That is to say, the quince paste basically combines perfectly with salty foods, such as: bread, water crackers, cheeses, nuts.
