|
Quince jam
It is a very particular jam, because the quince apple even if is a hard fruit contain lot of pectin that is a natural condense.
The result is a solid jam that we will put in a mould when the jam is still boiling.
This is the recipe:
1 kg of quince apples and sugar
Clean the apples and cut them in 4 pieces. Put them in a saucepan with water and let them boil till they will be soft (but not broken). Sift apples by a sieve add sugar in the same quantity of jam and put everything on the fire, mixing all the time. Sometimes it takes around 2 hours before it's ready.
When the color is changed (should be dark) the quince jam is ready. Put it in a mouls and leave it dry (one day) then you leave out for 2 or 3 days.
Sprinkle with sugar to keep it longer
Advice: Try to do thin slices and eat it with cheese. ITS DELICIOUS.
|
