Home Made Organic Jam using Organic Quince Fruit without using Pectin
Today I am sharing with you the Quince Jam Recipe that was prepared by Teta Adele, my father’s grandma 50 years ago.
– Quince Fruit
– Sugar (for every Kg of shredded fruit use 1/2 kg of sugar)
– Lemon juice and peel
1- Wash fruit thoroughly
2- Fill a bowl with water and put in few lemon peel and juice ( this is to put the fruit in while cutting in order to avoid discoloring while working)
3- Peel the fruits and put the peels into a clean casserole with some water (to be used later)
4- Cut the fruit into 4 quarters ( similar of how you cut an apple) and remove the core with the seeds and place the seeds into the same casserole as the peel.
5-The peel and the seeds will be boiled and it’s water will be used to make the jam (as the peel and the seeds contains natural Pectin)
6- Put the quartered fruit into the bowl with water and lemon until you have quartered the whole quantity
7- Now take the quartered fruit and shred them into a clean casserole.
8- When the whole quantity has been shredded, pour over them the amount of sugar based on the final weight of the shredded fruit. Leave over night so that the sugar extracts the water and flavor from the shredded fruit.
9- Boil the fruit peels and seeds in enough water that covers the quantity, until the peels become very soft. Strain and keep the water aside till next day to use with the shredded fruit.
10- Mix the shredded fruit in the casserole and put on medium high fire.
11- Add the water from the peels until the level of liquid is just above the shredded quantity.
12- Bring the mixture into a boil while stirring often to avoid burning and until the fruit is the right texture, soft and the water has evaporated and thickened like syrup.
13- Turn of heat, and let it cool.
14- Transfer the jam into a wide tray and sundry to evaporate excess liquid and set.
15- Transfer cooled jam into jars