Quince Jam (Confettura di Mele Cotogne) Recipe
Category: Jams and Preserves
Servings: 1 jar
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
| Ingredient | Quantity |
|---|---|
| Quince (Mele Cotogne) | 1 kg |
| Sugar | 600 g |
| Lemons | 2 |
Instructions:
Step 1: Prepare the Jars
To begin, you must sterilize the jars in which you’ll store the quince jam. Follow the health and safety guidelines for sterilizing jars, as outlined by your local health authority. Place your clean jars in a large pot with tall sides, ensuring they are separated by a clean cloth to prevent them from touching each other during the boiling process. Add enough water to completely submerge the jars. Bring the water to a boil, then lower the heat and let them simmer for 20 minutes. After that, add the lids of the jars to sterilize them, and allow them to simmer for an additional 10 minutes. Once the jars have been sterilized, turn off the heat and let the water cool to room temperature. Once the water has cooled, remove the jars and let them dry by placing them upside down on a clean, dry towel.
Step 2: Prepare the Quince and Lemons
While the jars are drying, start preparing the fruit. Use organic, untreated lemons and grate their zest finely. Wash the quinces thoroughly, dry them, and remove the stems. Cut the quinces into quarters, but do not peel them—keeping the skin helps preserve the natural flavors. Remove the cores and then dice the fruit into evenly sized cubes to ensure even cooking.
Step 3: Cooking the Jam
Place the chopped quinces into a large pot, and use a slotted spoon to remove any excess water. Add the sugar to the pot, followed by the freshly squeezed lemon juice and the grated lemon zest. Stir the mixture to combine all the ingredients.
Now, place the pot on the stove over medium heat. Stir frequently to dissolve the sugar, then increase the heat slightly and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook the quince jam for about 40-50 minutes, or until the fruit softens and the jam reaches a thick consistency. You can test the consistency by dropping a small amount of the jam onto a cold plate—if it sets, it’s ready to be jarred.
Step 4: Jar the Jam
Once the jam is cooked, carefully pour the hot quince jam into the sterilized jars. To avoid spills and ensure precision, you can use a jam funnel. Be sure to leave about 1 centimeter of space at the top of each jar to allow for expansion. After filling the jars, seal them tightly with the lids, ensuring they are securely fastened but not over-tightened.
Step 5: Create a Vacuum Seal
As the jam cools, the jars will form a vacuum seal, which helps preserve the jam. Allow the jars to cool completely at room temperature. After the jars have cooled, check the seals by pressing the center of the lid. If you don’t hear a “click” sound, the vacuum has been successfully formed. If any jars haven’t sealed properly, they should be refrigerated and used soon.
Step 6: Enjoy and Store
Once sealed, your quince jam is ready for storage. Store it in a cool, dark place. The jam can be enjoyed on a slice of bread, as a topping for desserts, or in various recipes requiring a sweet fruit preserve. The sealed jars will keep for months, allowing you to enjoy the rich, sweet flavor of quince jam long after the fruit season has passed.
Enjoy your homemade quince jam! Whether as a spread on your morning toast or in decadent pastries, it’s a delicious way to savor the flavors of fall.
