Quinche jam

ΕΚΤΕΛΕΣΗ

Peel the quinces and cut them into large cubes. Use a knife that cuts well and be careful when peeling/cutting as quince is a tough fruit.

In a pouch, put some of the pits and peels of the quince and peel the ¼ of a lemon. In a deep saucepan put the pieces of the fruit, sugar, pouch and 2 glasses of water, as quince doesn’t have much of its own liquid.

Set over medium-high heat and simmer for 15-20 minutes or until the fruit is tender. Stir frequently to check the liquid in the jam and to prevent it from sticking. If necessary, add water, preferably hot, to keep the boiling from stopping.

Away from the heat, remove the pouch after squeezing it into the pot, mash the fruit with a potato masher and return the pot to low heat. Add the 2 vanillins, stir and simmer for another 5 minutes. Remove a spoonful of the jam to a small plate and allow to cool. This is the only way to see the consistency of the jam and decide whether or not to boil it some more to make it thicker.

Use washed, dry jars and new lids. Boil the lids to sterilize them before using them. Once the pot is off the heat, fill the jars one by one with the hot jam. Close the lid tightly, tap the top with the palm of your hand and flip it over. Cover the jars with two thick towels, so that they don’t cool down too quickly, but as slowly as possible to seal the jars better.

Store the jam in a cool, shady place, but refrigerate it after opening. Quince jam can be eaten on bread and butter, in yoghurt with a little cinnamon and is also great as fruit jam for pasta-flora.