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Fine quince jam

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Ingredients for 1 servings:

  • 1 kg quince(s), cleaned and pitted weighed
  • 400 g sugar (organic raw cane sugar, light)
  • 1 lemon(s), the juice
  • 500 ml water, boiling

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 39 minutes

Produced with vitamins in mind, without artificial additives

Quarter the cleaned and cored quinces and slice them very thinly using a mandoline. Immediately toss with the lemon juice. Place in a large pot and pour over 500 ml of boiling water. Cook until puree, stirring constantly; this takes about 8-10 minutes. Add a little more water if necessary. Now strain the puree through a fine sieve, stir in the sugar, and boil gently for 4 minutes, stirring constantly. Immediately transfer to screw-top jars, tighten the lids, and turn upside down for 15 minutes. Tip: Always cook quinces with the skin on; the skin contains many vitamins and also enhances the flavor!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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