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The traditional recipe of quince jam


Quince marmalade

Simple to make and full of taste: it is the recipe for quince jam, perfect to spread on bread for breakfast or a snack.

Quince is not beautiful to look at (a bit lumpy and with a hairy skin), it is not good to eat (when raw it is very sour) and it is a very delicate fruit (it spoils very easily). But then why does everyone love her? With many properties and benefits , this fragrant oriental fruit is delicious when cooked: as soon as the temperatures drop, in fact, you can create delicious desserts such as quince jam – which you can use to prepare a delicious quince tart .

You can use it to enrich desserts , like all jams, but also to flavor meat and cheeses . Rich in pectin, it helps to control blood sugar, prevent heart disease and regulate the intestine due to the large amount of fiber inside.

So today let's see how to make apple jam: here is the right recipe for you!

Quince marmalade
Quince marmalade

Preparation of quince jam: the recipe

  1. Wash the quinces thoroughly under cold running water to remove all the fluff . Cut the pulp into small pieces by removing the cores but without depriving the apples of the peel.
  2. In a bowl of water to which you have added lemon juice, pour the apples to prevent them from blackening.
  3. After draining the apples, transfer them to a saucepan, add the sugar and cook for 30 minutes over low heat . During cooking, remember to mix the jam with a wooden spoon to prevent it from sticking to the bottom. The temperature to be reached is 180 degrees: help yourself with a thermometer.
  4. Once ready, transfer the quince jam into sterilized glass jars and close them tightly. Turn the jars upside down, check that the vacuum has been created and let them cool completely before placing them in the pantry.

If you want to try a different recipe, starting from this already prepared jam, you can't help but try your hand at the quince !

storage

The marmalade jam can be kept for up to 3 months, away from heat sources and light: the important thing is that your jars are vacuum packed. You can consume it starting two weeks after preparation, remembering to put your jars already open in the fridge for no more than 4-5 days.

READ ALSO: How to sterilize glass jars


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