Imagine spreading a spoonful of golden-pink jam that tells a story of ancient culinary traditions, where each bite whispers secrets of Middle Eastern kitchens. Quince Jam, or "Recel Ftoi", is not just a preserve—it's a magical transformation of humble quinces into a luxurious, aromatic delicacy that will elevate your toast, pastries, and culinary experiences to extraordinary heights!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Middle Eastern
Serves: 4 jars
Ingredients
- 4 quinces
- 2 cups sugar
- 1 lemon, juiced
- 1 cinnamon stick
- Water, as needed
Instructions
- Wash the quinces thoroughly, removing any dirt or debris from the surface.
- Peel the quinces carefully using a sharp knife, removing the outer skin completely. Be cautious as quinces have a hard texture and can be challenging to peel.
- Cut the quinces into small, even-sized cubes, removing the core and any tough seeds in the process.
- Place the quince cubes in a large, heavy-bottomed pot and add enough water to just barely cover the fruit.
- Add the cinnamon stick to the pot, which will impart a warm, aromatic flavor to the jam.
- Bring the mixture to a gentle boil over medium heat, then reduce to a low simmer. Cook for approximately 45-60 minutes until the quinces become soft and start to break down.
- Add the sugar and lemon juice to the pot, stirring gently to ensure the sugar dissolves completely.
- Continue cooking on low heat, stirring occasionally to prevent sticking and burning. The mixture will gradually thicken and turn a beautiful deep orange-pink color.
- Cook the jam until it reaches a thick, spreadable consistency. This typically takes about 45-60 minutes. To test readiness, place a small amount on a cold plate - it should wrinkle when pushed with a finger.
- Remove the cinnamon stick and discard.
- Carefully transfer the hot jam into sterilized glass jars, leaving a small space at the top for expansion.
- Seal the jars immediately while the jam is still hot to ensure proper preservation.
- Allow the jars to cool completely at room temperature, then store in a cool, dark place. The jam will continue to set as it cools.
Tips
- Choose firm, yellow quinces without blemishes for the best flavor and texture.
- Use a heavy-bottomed pot to prevent burning and ensure even heat distribution.
- Be patient during cooking—low and slow is the key to developing rich, deep flavors.
- Sterilize your jars thoroughly to ensure long-lasting preservation.
- Don't rush the thickening process; let the jam develop its natural consistency.
- Consider adding a vanilla bean or orange zest for extra complexity of flavor.
- Store your jam in a cool, dark place and it can last up to a year when properly sealed.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 15g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
