Quince jam

Quince jam

Ayva reçeli

By
From
Turkish Fire
Makes
1.5 kg, enough to fill six 250 ml jars
Photographer
Alicia Taylor

Quinces are the oldest fruit. Some people call quinces the ‘goddess of love’ fruit; I think they are not wrong! I love to bake them, poach them, and especially to make jam from them.

This is one of my favourite jams for breakfast. I love this jam folded through yoghurt, or spread on toasted, thinly sliced Turkish bread with fresh ricotta.

If you are into cheese platters, this jam is perfect with your favourite cheeses.

Ingredients

Quantity Ingredient
1kg quinces
1kg caster sugar
1 lemon, juiced

Method

  1. Peel and core the quinces, then chop them into small pieces. Place in a stainless-steel saucepan with the sugar, lemon juice and 500 ml water and mix together well.
  2. Bring to the boil, then reduce the heat to a simmer and cook for 45–60 minutes, stirring occasionally to stop the mixture catching on the bottom of the pan. If it starts to catch, reduce the heat.
  3. Using a tablespoon, remove a portion of the mixture and pour a little onto a cold plate. Allow to cool, then check for consistency — when you run your finger through the jam, it should leave a trail in the jam. If it doesn’t, cook the jam a little longer.
  4. Pour the hot jam into sterilised jars. Seal and store until you are ready to enjoy your jam — or give to very grateful friends, like me.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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