Quince Jam Recipe - The Washington Post
When combined with water, sugar, lemon juice, cinnamon and cloves, fall's firm, sour-tasting fruit breaks down into a wonderfully aromatic, rose-colored, jammy consistency.
You'll need clean jars with tight-fitting lids.
Serve with challah or Tunisian bulo (see related recipe).
The jam can be refrigerated in airtight containers for several weeks.
From Shulie Madnick, who blogs at foodwanderings.com.
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Ingredients
measuring cupServings: 20 (makes a scant 2 1/2 half-pints)
Directions
Step 1
Combine the water, sugar and lemon juice in a large saucepan.
Step 2
Peel and core the quinces, then cut them into very thin slices. Stir them into the liquid-sugar mixture, then add the cinnamon and cloves. Bring to a vigorous boil over high heat, which will create foam; this is okay. Reduce the heat to medium. Cook, uncovered, for 45 minutes to 1 1/2 hours, stirring occasionally, or until the mixture has become pink and the liquid has reduced by more than half, to a syrupy consistency. Add a little water if the mixture seems too thick before the fruit has softened. Discard the cinnamon and cloves. Use a potato masher to help break down the fruit, if needed.
Step 3
Cool, then divide among the jars; the pectin from the fruit will help set the syrup. Seal and refrigerate for up to several weeks.
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Nutritional Facts
Per 2-tablespoon serving
Calories
100
Carbohydrates
25 g
Sugar
20 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Shulie Madnick, who blogs at foodwanderings.com.
Tested by Bonnie S. Benwick.
Published September 23, 2014
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