Quince and Orange Jam
Homemade jam — a treasure trove of vitamins and good things. This tasty, fragrant, and very healthy quince and orange jam will bring back summer on a gray winter evening, with its lovely amber color and bright, fruity aroma.
Cooking method
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Step 1:
Gather all the ingredients for the jam. The quince weight includes the skins and cores.
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Step 2:
Wash the quince thoroughly, then peel it and remove the cores. Put the peels and cores in a pot, cover with water, and boil for 20 minutes. While they boil, cut the quince flesh into cubes or slices.
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Step 3:
Strain the cooked peels and cores, and pour the liquid over the cut quince. Bring to a boil and cook for 15 minutes, then drain the liquid back off. Add the sugar to that liquid and boil it into a syrup for 5 minutes. Pour the hot syrup over the quince, cover the pot, and let it stand for 12 hours.
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Step 4:
Wash the oranges well and cut them — zest and all — into small cubes. Add the orange and its juice to the pot with the quince, bring to a boil, and simmer over low heat for 30 minutes. Ladle the hot jam into clean jars and seal.
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Step 5:
Your delicious, wholesome, fragrant quince and orange jam is ready! It keeps beautifully in a cellar or a pantry. Have a delicious winter!
- Quince is a wonderful medicinal fruit, used to ease coughs, settle the digestion, and boost hemoglobin. People rarely eat it raw because of its astringent, tart taste, but it makes excellent sweet preserves — and importantly, quince holds onto most of its beneficial properties even after long cooking. Oranges are a real treasure trove of vitamins and minerals: vitamins C, B1, B6, B9, and A, plus calcium, iron, potassium, copper, and magnesium, which makes them good for you year-round. Their calcium helps strengthen bones, they help keep cholesterol in check and support heart and circulatory health, and by helping balance potassium and sodium they guard against a range of cardiovascular problems. Quince and orange make a powerful pair — this jam is often used to support the immune system and as part of treating colds and flu.
Caloric content of the products possible in the composition of the dish
- Quince - 40 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Oranges - 36 kcal/100g
- Water - 0 kcal/100g
