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
60minutes
Servings
12
Cook Time
60minutes
Ingredients
Instructions
  1. Cut the quince into slices.
  2. 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.
  3. Prepare sugar syrup. To do this, pour sugar into the mold. Pour some water.
  4. 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.
  5. Pour the quince with sugar syrup.
  6. Cook for 20 minutes until softened.
  7. At this time, chop and peel the nuts.
  8. And cut the ginger into small strips.
  9. I added ginger and nuts to the quince
  10. And cranberries. Stir, cook for another 20 minutes and pour into sterilized jars.
  11. I advise you to let the jam brew for a week so that the nuts have time to soak in syrup.
  12. Well, you can enjoy it until spring! Piquant!
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