Quince jam
calories: medium
category: Basics
cost: medium
difficulty: medium
preparation time: 120
Ingredients
Quinces 12
Sugar 1 kg for each kilo of pulp
Water for cooking 200 ml.
Lemons 1
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Wine Tips
for your meals
Sugar 1 kg for each kilo of pulp
Water for cooking 200 ml.
Lemons 1
See our
Wine Tips
for your meals
Preparation Remove the pips from the quinces but leave the skins and let them boil in a little water and the juice of a lemon until the skins start to crack. Take the quinces off the fire and put the liquid part aside. Let the quinces cool and peel them.
Now pass the pulp of the quinces and weigh it adding a little less than a kilo of sugar for each kilo of pulp. Put it on the fire and stir all the time until the jam starts coming away from the sides of the pot.
Take the pot off the fire and put the jam into sterilised jars. Put the lids on and turn them upside down for 5 minutes. Store the jars in the dark dry place. The Chef's tips The correct way of calculating how much sugar to add is 1 kilo for each kilo of clean quinces. Curiosity Home made jam is far healthier than the jam you buy in the market as the ingredients are genuine.
Now pass the pulp of the quinces and weigh it adding a little less than a kilo of sugar for each kilo of pulp. Put it on the fire and stir all the time until the jam starts coming away from the sides of the pot.
Take the pot off the fire and put the jam into sterilised jars. Put the lids on and turn them upside down for 5 minutes. Store the jars in the dark dry place.
