Quince Jam / Ayva Reçeli

Quince Jam

I have started to believe that leaving recipes behind is a privilege. This recipe comes from my grandmother. Every year she would prepare jam jars for my mother, my sister and me. There would be strawberry, cherry and almost always quince jam; as they had a huge quince tree in their garden. She passed away last year, she was 94. I send her my love via sharing this recipe. I am posting this recipe on Mother’s Day in dear memory of my Grandmother and Grandfather, may they rest in peace.

Ananem

I guess many have stopped having jam in breakfast because it contains lots of sugar. On the other hand it has no additives or coloring when made at home and definitely much healthier than many other things we serve. My grandmother used to serve several different jams in small glass dishes for each person; it was a pretty sight.

There are few tips about preparing quince jam. The quince itself should be tasty and when you eat a piece it shouldn’t make you choke or get up to take a sip of water. You should cook it over low-medium heat and be patient. Cooling the jam under the sun will help you obtain the nice color you want. You can keep the closed jam jars for a long time to consume throughout the year.

You should try to make this jam to boast that you yourself have prepared it for the whole family and quests, enjoy

Quince Jam / Ayva Reçeli
Print Recipe
With no addititives.
Servings Prep Time
3 jars 15 minutes
Cook Time
1 hour
Servings Prep Time
3 jars 15 minutes
Cook Time
1 hour
Quince Jam / Ayva Reçeli
Print Recipe
With no addititives.
Servings Prep Time
3 jars 15 minutes
Cook Time
1 hour
Servings Prep Time
3 jars 15 minutes
Cook Time
1 hour
Ingredients
Servings: jars
Instructions
  1. Peel the quince, discard the hard parts in the middle, keep the seeds and 5-6 large peel pieces. The peel pieces are to help thickening, the seeds are to help coloring.
  2. Grate the quince with the coarser side of the grater, you may use a machine for grating if available.
  3. Place the grated quince and the seeds in a large pot, add 150 milliliter water and bring to boil over medium heat.
  4. 10 minutes after the water starts boiling add the sugar.
  5. Mix often, using a wooden spoon. Do not cover the lid and continue to cook over low-medium heat.
  6. When the mixture starts to look like it has thickened add the cloves, the cinnamon stick and the lemon’s juice.
  7. Very slowly also add 50 milliliters cold water to obtain an orange color.
  8. After five more minutes test by dropping few drops of the syrup on to a plate. If the third or fourth drop doesn’t spread around and keeps its shape it is a sign that the jam is ready.
  9. Remove the jam from the heat and if possible put it in a sunny place to help continue to color.
  10. As soon as it is somewhat cooler pour into serving dishes and/or glass containers. Keep lid closed.
  11. You can always adjust the sugar amount according to your taste.
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