01.01.2003 -jam - quince
are unusual because they are only edible when they are cooked. When used to make jam
, and in particular to make jelly
, they reveal their true taste; tender, strong and sweet.
They are often used in cooking, sautéed in butter, as a sweet-sour accompaniment
, as well as for fresh foie gras
. A little-known fruit that merits a better position in the world of gastronomy. »
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||Jam - jelly - quinces - fruit
|Level of difficulty
||Preparation: 15 min – Straining: 3 to 4 hours – Cooking: 50 min
Approximately 5 13oz (375gr) jars:
- 2.2lbs (1kg) of quinces
- Sugar weight equal to juice weight
- Juice of one lemon
- Rub quince peel with a thick cloth to remove fuzz.
- Wash, then peel quinces, cut them into pieces without removing the core or the seeds.
- Cover fruit with 2qt (2l) cold water and cook in a large pot over low heat for 30 to 40 min, until they are well-cooked and completely soft.
- Pour all into a very fine strainer, let the juice drain naturally (without pushing on fruit) into a recipient placed below.
- Be patient, this operation can take 3 to 4 hours…
- Weigh the juice obtained and place the equivalent weight of granulated sugar in a bowl.
- Mix juice with sugar and lemon juice in a jam pot and cook over low heat while stirring until sugar is completely dissolved.
- Next, bring it to a boil over high heat and let it cook for 10 min, remove foam and continue stirring until the jelly takes.
- Test on a cold plate to check best cooking time.
- Pour jelly into sterilized glass jars and let cool.
SuggestionLike apricots, quinces combine very well with spices and citrus fruit.
If you would like to flavor the quince jelly, add a zest from an orange or lemon and 2 cinnamon sticks during the first cooking of the fruit.
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