Quince Jam in Slices
Beautiful and delicious — make this sunny treat for winter! Sliced quince jam turns out a gorgeous golden color. Its flavor and aroma can win over just about anyone. Open a jar of quince jam on a cold winter day and summer comes rushing back. The jam is simple and quick to make, and it's a wonderful companion to a cup of tea. Orange zest, rose water, and cardamom give it distinctive, original notes.
Adela♥♥
Recipe author
Quince Jam in Slices
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 %
39 g
155 kcal
GI:
8
/
0
/
92
- There's nothing like cracking open a jar of bright, fragrant quince jam in the dead of winter! Here's a version made the traditional Afghan way, with cardamom — it comes out wonderfully tasty and a little unexpected. Here's how: 1. Sort and wash the quince well, trimming away any bad spots. Cut the quince into thin slices (cores removed). 2. Scrub the oranges thoroughly with a sponge (a clean dish sponge works) to wash off the wax coating used on citrus to extend shelf life. Wipe the oranges dry and, using a vegetable peeler (or a zester), remove just the colored outer layer of peel. Try to avoid the white pith — it can make the jam bitter. 3. Transfer the quince slices and orange peel to a heavy-bottomed, thick-walled pot and add the water. Set the pot over high heat and bring to a boil, then reduce to low and cook for 45 minutes. By then the quince slices should be soft. 4. Now add the sugar and stir gently so the slices stay intact. You can raise the heat a little. Cook until all the sugar crystals dissolve, stirring often. 5. Pour in the lemon juice, add the cardamom, and stir everything well but carefully. Cook the mixture until it thickens, stirring as you go. 6. Add the rose water, stir, take the pot off the heat, and let it cool slightly. Then ladle the jam into clean, sterilized jars and seal with sterilized lids. You can sterilize the jars and lids in the oven or microwave. 7. Let the jam cool upside down for a full day, covered with a towel or blanket on top. Then move the jars of quince jam to a cool spot for storage. The jam is ready!
Caloric content of the products possible in the composition of the dish
- Quince - 40 kcal/100g
- Cardamom - 311 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Orange peel - 36 kcal/100g
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