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RECIPES

TRADITIONAL ITALIAN QUINCE JAM RECIPE

 

Ingredients:

Lemon juice (from1 lemon)

1 kg quinces

1 bag of vanillin

700 gr sugar

Directions:

Clean the quinces. Wash thoroughly and cut into four pieces without peeling. Take off the core and cut into small cubes.

As you cut the apples, place them in a bowl of water with a few slices of lemon to prevent them from blackening.

Remove them from the water, let them drain well and place in a pot adding two glasses of water.

Cook over medium heat until the fruit is softened and not mushy.

Transfer the quince in a blender for sifting and put back the obtained pulp into the pot: add the sugar, vanilla and cook over low heat for 40 minutes, stirring occasionally with a wooden spoon.

When the mixture is smooth and homogeneous, add the lemon juice and cook for 5 more minutes.

Lower the heat to the minimum and pour the boiling quince jam into sterilized jars that you will close and you will put them upside down on a plan so that the vacuum is formed.

Bottegaio’s tips:

If you have a quince tree in the garden pick the fruits when they are still green and let them ripen in a warm place until they turn yellow and fragrant. 

For dietary reasons or, in general, due to health problems, you can replace sugar with fructose.

Choose a clear, dry day to make jam.

Be certain to follow safe canning procedures.

Properly canned, unopened marmalade should be stored in a cool, dark place up to one year.

Always refrigerate after opening and use within 6 months.

Discard jam at the first sign of any mold.

The zest will be easier to remove from a whole fruit. Zest the fruit and then cut for the juice.

Leftover zest can be sealed in a ziptop bag and frozen up to 6 months. No need to thaw before using.