Quince jam

Name: Quince jam
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: One batch from 1 kg prepared quinces
Cuisine: Românească
Ingredients: 1 kg quinces, weighed after coring; 600 g sugar; 300 ml water; 40 ml lemon juice; Seeds from ½ vanilla pod, optional

A smooth, fragrant quince jam, just right for bread and butter, crêpes and cornulețe (crescent biscuits). A classic recipe and a full Thermomix TM6/TM7 method.

Prep time: 25 minCook time: 45–70 min, approx.Servings: One batch from 1 kg prepared quinces

Classic method

Ingredients

1 kg quinces, weighed after coring
600 g sugar
300 ml water
40 ml lemon juice
Seeds from ½ vanilla pod, optional

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1 kg quinces 600 g sugar 300 ml water 40 ml lemon juice Seeds from ½ vanilla pod (opțional)

How to make it

Wash the quinces and remove the fuzz, the cores and any damaged parts. For a very smooth jam, peel them as well. Weigh out 1 kg of flesh and grate it or chop it finely.
Put the quinces, 300 ml water and 40 ml lemon juice into a heavy-based saucepan. Simmer, covered, over a low heat for 20–30 minutes, until the fruit crushes easily. Stir now and then and add a little water if it starts to catch before it softens.
Take the saucepan off the heat and mash the fruit with a masher. For a smoother texture, use a stick blender suitable for hot food, with the head fully submerged, to avoid splashing.
Add the 600 g sugar and the vanilla. Simmer, uncovered, over a low heat for about 25–40 minutes. Stir the bottom of the pan often, especially towards the end.
Put a teaspoon of jam on a cold saucer. Once cooled, it should be spreadable and not leave a watery ring around it. Stop cooking before it turns into a stiff paste: the jam thickens further as it cools.
Transfer to small, clean, heat-resistant jars. Follow the instructions in the Storage section; this batch is meant for the fridge or freezer.