[I am tasting a piece of quince and a grimace is drawn on my face].
How do you say? Why do I have this face? I have just tasted a piece of quince: although I know its sour and astringent taste well, every year I can't help but resist tasting some of it because this fruit gives off an extraordinary scent. you can eat it, it turns into a delicious dessert when cooked, so I thought I'd prepare the delicious quince jam for you, naturally without pectin.
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Identity Card of the Recipe
- 123 KCal Calories per serving
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Ingrediants
- 1 kg of boiled and ground quince pulp
- 400 g of sugar
- untreated lemon juice
Materials Needed
- Bowls
- Food cutting board
- Ceramic knife
- 2 large casseroles
- Wooden spoon
- Ladle for potting
- Glass jars with respective screw caps
- Clean tea towel
- Pliers
- Weight scale
- Vegetable mill
Preparation
- Clean and wash the quinces in fresh running water, taking care to rub them with a sponge to remove any impurities.
- Squeeze the lemon juice into a bowl and fill with water: the acidified water will help prevent oxidation of the quince.
- Boil a saucepan with plenty of water: it will be used to dry the quinces.
- Place some glass jars with their respective screw caps in a large saucepan, then fill with water and bring to a boil. For proper sterilization, the jars must boil at least 20 minutes.
- Cut the quince in half with a knife, removing the core. Cut the apples into pieces and immediately dip them in acidified water: quinces tend to oxidize quickly.
Did you know that
The peel of quince apples is a source of pectin, a natural thickener that facilitates the gelling of the jam. For this reason, it is recommended not to peel quinces and to prefer organic fruit.- Dip the quince pieces into boiling water and cook for about 15-20 minutes, until softened.
- Remove the quince pieces from the water and mash them in a vegetable mill. Weigh the mashed apples and calculate 400 g of sugar per kilo of puree obtained.
- Pour the crushed apples with the sugar into a saucepan and add the juice of half a lemon. Cook over medium heat for about 5 minutes or until the jam has reached the desired degree of density. Stir often to prevent the jam from burning.
- Remove the glass jars from the sterilization water with the help of pliers and a sponge. Place in a clean cloth.
- When the jam has reached the right consistency, fill the glass jars leaving 1 cm from the edge. Close quickly with the screw cap and let the jars rest until sterilization is complete.
- The quince jam is ready to be stored: if the sterilization has been successful (perceptible from the characteristic clap closing), the jam will keep perfectly for at least 12 months.
Alice's comment - PersonalCooker
Quince jam thickens in the blink of an eye! Those who wish can add a few drops of mustard to the cold jam and thus obtain ground mustard, a typically Mantuan recipe.Nutritional values and Health Comment on the recipe
The Quince Jam is a jam rich in fiber. It mainly provides (simple) carbohydrates, while fats and proteins are not present in significant quantities. Cholesterol is absent.
The energy contribution of Quince Jam, compared to other jams that can be purchased, is rather moderate. Furthermore, the jam is suitable (more than the others) for the diet of those suffering from constipation.
The average portion of Quince Jam is about 50g (60kcal).
