Quince Jam with Cranberries and Nuts Recipe
In my childhood, my mother cooked quince jam with walnuts. The jam turned out to be incredibly fragrant, but most of all I liked the nuts in this jam, which were soaked in quince syrup. The only negative for me, the jam was very sweet. But last year I found the perfect option for myself - I added cranberries, the acid of which balances the taste. And ginger! I really love it when sharp pieces of ginger come across in sweet jam! Come in, cook and help yourself!
Servings 12
Cook Time 60 minutes
Instructions
- Cut the quince into slices.
- Pour boiling water for 1 minute and strain. This stage consists in pre-softening the quince and allowing the syrup to absorb as much as possible. Liquid from quince a, later used to make cranberry juice.
- Prepare sugar syrup. To do this, pour sugar into the mold. Pour some water.
- Do not stir anything with a spoon, otherwise the syrup may be candied. Put on a slow fire and wait for the sugar to completely dissolve. Periodically, the pan is simply moved from side to side so that the sugar dissolves faster. I repeat, it is not advisable to stir with a spoon. After dissolving the sugar, cook for about 15 minutes.
- Pour the quince with sugar syrup.
- Cook for 20 minutes until softened.
- At this time, chop and peel the nuts.
- And cut the ginger into small strips.
- I added ginger and nuts to the quince
- And cranberries. Stir, cook for another 20 minutes and pour into sterilized jars.
- I advise you to let the jam brew for a week so that the nuts have time to soak in syrup.
- Well, you can enjoy it until spring! Piquant!