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{"id":2657,"date":"2020-11-01T19:06:41","date_gmt":"2020-11-01T14:36:41","guid":{"rendered":"http:\/\/www.spicecandies.com\/?page_id=2657"},"modified":"2020-11-01T19:06:41","modified_gmt":"2020-11-01T14:36:41","slug":"quince-jam","status":"publish","type":"page","link":"https:\/\/www.spicecandies.com\/quince-jam\/","title":{"rendered":"Quince jam"},"content":{"rendered":"

Some will call it a Quince marmalade because of the fruit bits.<\/p>\n

Let’s agree not to argue – I’ll call it a jam, you can call this flower in any name you want… it’s still going to be a wonderful sweet and smelly. I highly recommend putting some Quince jam on biscuits as a wonderful tea-time delight.\u00a0 Try adding some to yogurt – lot’s of fun as it sweetens the yogurt and it’s a wonderful flavor.<\/p>\n

<\/p>\n

Here is how I make my jam, and the recipe is below… enjoy!<\/p>\n

<\/iframe><\/p>\nNatural Kumquat jam protocol:<\/u><\/strong><\/p>\nPreparation time<\/em>: \u00a030-60 minutes<\/p>\nComplexity<\/em>: \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Simple<\/p>\nRequired tools<\/strong>\u00a0(as\u00a0shown in the \u201chow to\u201d pages):<\/p>\n<ol>\n<li>A digital scale (not a must for simple candies, but preferable to get a consistent flavor between batches)<\/li>\n<li>Measuring cup set (not crucial \u2013 but it\u2019s a lot easier this way)<\/li>\n<li>A small 1\/2 liter (roughly 34 liquid oz) pot, preferably stainless.<\/li>\n<li>A long handle teaspoon or long handle wooden spoon.<\/li>\n<li>A jam jar.<\/li>\n<\/ol>\n* For more information please read my candy tools page on candy storage.<\/p>\n\u00a0Ingredients:<\/strong><\/p>\n<ol>\n<li>White granular sugar<\/li>\n<li>Quinces – washed<\/li>\n<li>Water<\/li>\n<\/ol>\nProtocol:<\/strong><\/p>\nWash the Quinces and inspect for defected or moldy fruits (toss those). Peel off themm off and cut 1\/2″ to 3\/8″, around 1-13mm thick slices. The thinner the better, but don’t make paper thin slices. Toss the cut slices into tap water that has a squeeze of lemon in it. Once done boil the slices until they feel soft. Test them with a fork. If it goes through the slices – you are done. Allow the pot to cool and Keep 1 cup of the water. Strain the Quinces.\u00a0 Weigh the Quinces and then measure a similar weight of white granular sugar (1:1 ratio). For example: if you have 100gr of fruits weigh 100gr of sugar. Mix the fruit, sugar and cup of water you preserved from the first boil. The water level should be more or less enough to cover the quince slices. If need be – add a little bit more water (I usually add a half cup of water)<\/p>\nPut the pot on high heat and boil the Quinces until they start to simmer. Lower the heat. Boil on low-medium heat and stir your jam from time to time (about every 15min) to avoid burning the bottom and to let all the slices soak the sugar evenly. Do not hurry up – these are big slices and they will need time to soak the sugar. Keep the flame low and plan on 2-3hr cooking time. Once the jam starts to foam \u2013 you are getting near the end and you need to start testing it.<\/p>\nThe Drop Test:<\/strong>\u00a0Take a cold flat glass plate (room temperature will also do) and hold it flat. Place a drop or two of the jam syrup (try and get mainly the liquid, avoid the solids). Now, tilt the plate to a 30-45 degree angle. The jam will start to drip. As soon as it reaches a 1-2\u201d length 30-50mm) move your finger across the drip (and taste). If the dripping continues and the gap is closed \u2013 the jam is not ready. If the dripping stops and the jam does not bridge the area you licked with your finger \u2013 it\u2019s ready. Turn off the heat and let the jam cool.<\/p>\nI use my thermometer to check for the jam temperature \u2013 once you know at what temperature the jam is ready, you can use that as your stop sign. My stop sign is at 103C (217F). I also keep an eye on the jam as it cools \u2013 keep stirring it from time to time (every 2-3 minutes) as the pot bottom is still hot. Once it reaches 72c (160F) \u2013 I pour it into clean dry jars and secure the lid on. Place it on a towel to cool for 6hrs or so. I will transfer the jam to the fridge only after it reaches room temperature.<\/p>\nThat\u2019s it! Enjoy your jam!!!<\/p>\nYours sweetly,<\/p>\nSaar<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"Some will call it a Quince marmalade because of the fruit bits. Let’s agree not to argue – I’ll call it a jam, you can call this flower in any name you want… it’s still going to be a wonderful sweet and smelly. 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