Marmalatha Kythoni: Quince Jam
A high-pectin quince jam that is easy to prepare and versatile enough to be served on bread or as a robust condiment with roasted meats.
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Instructions
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Peel, core, and chop or grate quinces, placing them in water immediately to prevent darkening.
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Drain quinces, then transfer to a pot with water to cover. Bring to a boil over high heat.
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Boil for 30 minutes, then turn off heat and let stand covered on the stove for an additional 30 minutes.
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Drain and discard the cooking liquid from the quinces.
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Process the cooked quinces with 1/4 cup water in a food processor, pulsing for 8 seconds, until a chunky applesauce consistency is achieved.
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Transfer the processed quinces to a large saucepan, add sugar and 1 cup of water. Bring to a boil over medium heat, stirring continuously.
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Reduce heat and simmer for 30 to 40 minutes, stirring frequently, until the jam thickens and drops in chunks from a spoon.
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Stir in lemon juice for 5 minutes, then remove from heat.
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Allow the jam to cool for 30 minutes, then transfer to jars with airtight lids, sealing only after it has cooled completely.