Quince jam with nuts
Products
2 half liter cans
Quince - 1 kilogram of ripe fruits
Kernels of nuts (walnuts) - 1 glass
Sugar - 1 kilogram
Water - 1 glass
How to make quince jam with nuts
1. Chop the kernels of walnuts (1 glass) with a knife, but not finely.
2. Wash and towel dry the quince.
3. Cut the peeled fruits into four parts with a knife, remove the core.
4. Cut the quince quarters into slices 5 millimeters thick.
5. Put the peelings into a saucepan - the peel and middle parts of the fruit, pour a glass of water. Boil, boil for 2 minutes.
6. Strain the broth (discard cleaning), return to the saucepan, add sugar (kilogram). Heat to completely dissolve sugar.
7. Put quince in syrup, cook for 5 minutes. Leave the jam for 12 hours to infuse.
8. Preheat a saucepan with jam on very low heat for 15 minutes. Stir. Leave the jam for 12 hours to infuse.
9. Add nuts to quince jam, mix everything, cook for 30 minutes (small fire). Be sure to stir. Assess the condition of the quince slices - if they are not soft enough, add 10 minutes of cooking.
Put quince jam with nuts in jars, close the lids.
Fusofacts
- Hard and tart quince becomes soft, sweet and surprisingly aromatic only after heat treatment. You don't need to peel the quince skin - the smell of jam will be richer.- Quince has a very dense pulp and needs a long heat treatment, especially if the fruits are not ripe enough. Sometimes it is necessary to add another heating-infusion cycle.
- It is very important that the quince is ripe, otherwise the slices will not be saturated with syrup and will remain tough. Leave the green fruits to ripen in a dark place. Once ripe, they can be used to make jam.
- You should not use a slow cooker and a bread maker to make this type of jam, since the dessert takes a long time to prepare - not only is it cooked, but it is also necessarily infused.
- The guideline that quince jam with nuts is ready is the transparency and softness of the quince slices, which acquire an amber color.
