Believe it or not, but this was the first jam I’ve ever made. I spent some time home with a nasty cold/flu, and I thought of making a jam for more medicinal reasons than culinary. I’ve been curious about quince jams before, especially being impressed by their color. Somehow, I was avoiding making jams because of an assumption that it would be complicated. I couldn’t have been more wrong! It is very easy and the attractive color just occurs by itself (some sort of mystical transformation). So, if someone wants to try, I definitely recommend this method.
2 large quince fruits (in my case their combined weight was 1kg and they yielded 920 grams of fruit)
700 gr. sugar
Juice of half a lemon
Zest of 1 orange
1/4 tsp. of Cinnamon
A pinch of nutmeg powder
1. Peel the quince fruits and cut them into cubs. I have used a vegetable slicer, so in my case the cubes were all with 0.5 cms side. If cutting manually, the form could be different – the main thing is that the pieces are relatively thin.
2. Put all the fruit into a bowl/pan (the one you’ll be using for cooking), cover with sugar, add lemon juice and leave for, at least, 12 hours. The fruit will darken, but don’t let this discourage you.
3. Start cooking, add the orange zest, cinnamon and nutmeg and bring to boiling.
4. Reduce the heat to minimal and let the boiling continue for 10 minutes.
5. Take off the heat and leave “to rest” for a day. Then again, bring to boiling and leave on low heat for 2-3 minutes.
6. Repeat the same thing two more times (every time taking a day “to rest”, and then boiling and keeping on low heat for 2-3 minutes).
7. After the fourth cooking the quince become orange and the liquid will almost disappear. That’s it.
Bon Appetit! (Needless to say, but this jam goes really well with aromatic tea)