Ingredients for 750 g of jam:
1 kg of quinces (net of waste)
500 g of sugar
100 ml of water
2 untreated lemons
1 teaspoon of cinnamon powder (optional)
Tools:
Saucepan
Food mill or immersion blender
Method:
Sterilize the jars: Before starting, sterilize the jars following the instructions of the Ministry of Health.
Prepare the quinces: Wash the apples well and remove the fluff with a cloth. Cut them into 4 wedges, remove the core and cut them into small pieces. Immerse them in water and lemon juice to prevent them from blackening.
Cooking the apples: Drain the apples and place them in a saucepan with half a glass of water, the peel and juice of a lemon. Cook over medium heat for about 10-15 minutes, until they break down.
Add sugar: Add the sugar and continue cooking for another 20 minutes, stirring often. The apples will release their natural juice, which is essential for the jam.
Blend and continue cooking: Pass the quinces through a food mill or blend them with a stick blender until they are smooth. If you like, add cinnamon and cook for another 10 minutes, until they reach the right consistency.
Test for consistency: Place a teaspoon of jam on a plate: if it slides slowly and holds its shape, it is ready. If it separates, cook for a few more minutes.
Tips and Tricks:
Brown sugar: You can use brown sugar for a more amber and thick jam.
Flavourings: Customize the jam with ground ginger or more cinnamon for a spicy touch.
Natural pectin: Quinces contain pectin, so cook them with the skin on for a thick jam.
Storage: Store the jam in the refrigerator for 4-5 days or vacuum-packed for up to 3 months.
