In my childhood, my mother made quince jam with walnuts. The jam was incredibly flavorful, but most of all I liked this jam nuts, which were soaked with quince syrup. The only negative for me, the jam was very sweet. But last year I found the perfect option for myself-adding cranberries, the acid of which balances the taste. And ginger! Very love, when in sweet jams are outfitted with thorny pieces of ginger! Come in, cook and help yourself!
Pour boiling water for 1 minute and drain. This step is to pre-soften the quinces, and give possible best to soak up the syrup. Liquid from quince a, later used for cranberry juice.
Cook sugar syrup. To do this, pour sugar into the pan. Pour water.
Do not mix anything with a spoon, otherwise the syrup may candied. Put on a slow fire and wait for the complete dissolution of the sugar. Periodically, the pan is simply driven from side to side to help the sugar dissolve faster. I repeat, interfere with a spoon is not desirable. After dissolving the sugar, cook for about 15 minutes.
Pour the quinces in sugar syrup.
Cook for 20 minutes until softened.
At this time, chop and peel the nuts.
And cut the ginger into small strips.
Added to the quince ginger, nuts
And cranberries. Stir, cook for another 20 minutes and pour into sterilized jars.
I advise you to let the jam infuse for a week, so that the nuts have time to soak in the syrup.