Quince Jam

In Bulgaria jams are usually made in the season of fruits - from June to October. It is a bit unusual to be making jam on a cold and snowy December day, but a couple of days ago I happened on some lovely quinces at the local farmers' market. They were not cheap, but they looked so yellow and ripe, that I was tempted to buy 2.5 kg for jam. 

I'm not particularly appreciative of quinces, but my husband absolutely loves quince jam and compote and was feeling regretful that we had somehow missed the season and he wouldn't have his favourite jam this winter. 

The quinces I bought turned out an absolute score - perfect not only outside, but inside, ripe and aromatic and 2.5 kg of fruit yielded 2.3 kg of cut and cleaned product - almost no waste. We actually collected and froze the parts with the seeds of the fruit, because a hot sweetened infusion of the quince seeds is a really effective mild treatment for coughs - a proven traditional medicine, so truly no waste product.

My recipe for quince jam:

• 2.5 kg fruit gross (2.3 kg nett)
• 2.3 kg sugar
• 250 ml water
• 1 stick of cinnamon bark
  
• juice of 1/2 lemon

Clean and cut the fruit, cover with the sugar, add 1 cup water and leave in the fridge for 24 hours. On the next day add a stick of cinnamon bark and bring the fruit to boil, until all of the sugar has melted.  Turn off the heat and leave the pot for a couple of hours on the hot plate, until the quince pieces have softened. Mash the fruit with a hand blender until you've got a smooth puree. Turn on the hot plate on medium heat and cook the jam, stirring the puree to prevent burning. When the puree thickens, add the juice of 1/2 lemon and cook for additional couple of minutes. Pour the hot jam into clean jars and turn the tight closed jars upside down immediately. No need for additional sterilization. The jam will keep for at least two years.