Quince Jam

A luscious, fragrant treat for everyone with a sweet tooth! Quince jam is one of my all-time favorites.

Recipe author

Servings:

Citric acid

0.25

Sugar

350

Quince

Water (for cooking the quince)

500

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 24 g

97 kcal

GI: 21 / 0 / 79

Rinse the quince, then peel and core the fruit with a knife. Drop the cut pieces into a pot of water—the water needs to cover all of them completely. Set the pot on the heat and bring it to a boil, starting your timer once the water boils. Check the quince often and watch for it to turn soft. Once it's tender, the first part of the recipe is done. Drain off the excess water. Mash the quince just like you would boiled potatoes—you want a soft, slushy fruit purée. Sprinkle the sugar over the top, followed by the citric acid powder, and stir them into the purée. Return the pot to the stove over low heat for a slow cook. Cook the quince jam until it thickens—just how thick is up to you. Finally, pour the jam into clean, sterilized jars and seal them.

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