Homemade quince jam - a simple recipe for aromatic quince jam for the winter.
I have a weakness for the pleasant aroma of quince, but due to the astringency of this fruit, it is almost impossible to eat it raw. But the quince jam, prepared according to such a simple homemade recipe, was liked by all my household for its aroma and taste, and the children simply couldn’t get enough of it.
How to make jam.
Even the pulp remaining after squeezing quince juice for jelly is suitable for cooking. And so, you need to rub the quince pulp through a sieve to get rid of the seeds and the hard (stony) center of the fruit.
Add sugar to the puree obtained in this way in the following proportion: for two kilograms of puree mass – one kilogram of sugar. After stirring the sugar, you need to cook the jam to the thickness you need.
Place the finished hot jam into sterile jars and seal with lids. If the quince jam turns out to be a liquid consistency (not cooked enough), then it is better to store it in a cold place.
In winter, from such aromatic homemade preparations, you can prepare a wide variety of all kinds of fillings for baked goods and delicious desserts, and most importantly, without adding additional flavorings. After all, quince jam already smells amazing.
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