Quince jam with walnuts for winter

Due to the increased content of pectin, thick aromatic jams, jam, marmalade and other similar desserts can be obtained from quince without prolonged cooking. I offer you a simple recipe for quince jam with walnuts. Quince goes well with apples, pears, nuts and citrus fruits. You can add traditional additives to the jam according to your taste – lemon zest, star anise, vanilla, dried or fresh mint. These additives will allow you to get different flavors based on the basic recipe. Any housewife can handle the cooking, the jam will be thick and delicious if you stick to the recipe. When choosing quinces, pay attention to large specimens without worm entrances. The fruit should have a pronounced aroma.
Remove the zest from the lemon with a sharp knife. Cut it into thin strips. Squeeze out the juice.
Rinse the quince, remove the fluff with a brush, wipe the fruit. With a sharp knife, cut the quince into 4 parts, remove the core and clean the worm passages if necessary. Cut the fruits into small pieces and pour lemon juice. Add the prepared zest.
Cook syrup from sugar and water. Pour the prepared quince with hot syrup, leave for 12 hours.
Cook the dessert for 10 minutes on low heat. Leave for 12 hours.
Continue cooking in two sets of 5 minutes each, followed by complete cooling. Add chopped walnuts, citric acid and vanilla. Cook for 5 minutes, add a sprig of fresh mint and continue simmering for 2 minutes. Remove the mint. Spread the jam in hot form on sterilized jars, cover with scalded twist-off lids, check for tightness.
The jam has an amazing thick structure, which becomes even thicker when it cools down. The dessert is medium sweet to taste with a light pleasant sourness and a unique aroma of quince.
Jam makes a thick filling for pies and grated pies. Fragrant jam will fill your home with the aroma of autumn and will please your loved ones.