Quince Jam with Slices

1. 1 Quince≈ $5.00 per kg 450 g
2. 2 Sugarpack 1 kg ≈ $1.60 400 g
3. 3 Citric acid 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the quince¹, rub off the fuzz, peel, core, and cut into 7 mm slices.

2. Blanch the slices: lower them into boiling water for 7–10 minutes, drain in a colander, and reserve the water.

3. Make the syrup: bring 400 g sugar² and 200 ml of the cooking liquid to a boil and cook for 5 minutes.

4. Pour the syrup over the slices, bring to a boil, and cook for 15 minutes. Let cool for 6–8 hours.

5. Cook a second time for 15–20 minutes until amber-colored, adding 1 g citric acid at the end. Check for doneness: a drop of syrup on a cold saucer holds its shape and does not spread.

6. Sterilize a 0,5 l jar and lid: sterilize the jar over steam or in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes. Pour the hot jam into the sterile 0,5 l jar up to the shoulders and seal immediately. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

7. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 1 month.