From spreading it on warm bread to its elegant presence on a cheese platter, quince jam, with its distinctive aroma and sweet color, is the perfect accompaniment to a variety of culinary delights. Combine it with apple and pear, enrich it with orange, cinnamon and rose geranium and you will have a unique blend of sweet and sour flavors that highlight the exotic quince and its floral notes...
Easy
20 min
A big jar
Ingredients
- 500 g quinces, peeled, cut into slices
- 500 g apples and pears, peeled, cut into slices
- 300 g water
- 150 g orange juice
- 500 g brown sugar
- 2 cinnamon sticks
- 1 sprig of rose geranium
- 3 tbsp of lemon juice
How to
- Put the quinces and the water in a wide, low - sided pot.
- Boil for 10 min, removing the foam.
- Add all the other ingredients except the lemon juice.
- Cook for 15-20 min or until thickened, removing the foam if necessary.
- Remove the rose geranium and cinnamon sticks and blend the jam according to your preference.
- Put the pot back on the heat, add the lemon juice and boil for 2 - 3 min.
- Canning: Pour immediately into hot sterile jars, turn upside down and store in a cool, dark, dry place when cool. Once opened, store in the refrigerator. Without canning: Transfer to sterile jars and store in the refrigerator when cool.
Note from Greek jar:
The color of the jam depends on the quinces. This is the second time I made quince jam and the color came out sweeter and more intense and another reason is the addition of brown sugar.
If you don't want your jam to be sweet, you can reduce the amount of sugar, but no more than 1/3 of the amount of fruit, for reasons of preservation.
Homemade jams and marmalades do not contain preservatives and they should ideally be consumed within a year or even earlier for the best quality and safety.