One of the things that most attracts me about the beginning of autumn is the variety in terms of recipes and preserves that we can prepare for the rest of the year. One of them, which has become a tradition in many homes, is quince jam recipethat’s why I want to show you my way of making it so that everyone is encouraged to make it at home.
There are different ways to make this recipe, even in the express version, or also with the Thermomix quince jelly recipe, but this method is the one we follow in my house, and although it may seem a bit more elaborate at first, I personally think that the result is much finer and richer. The touch that I give with white wine and cinnamon arose by chance, but since I tried it a few years ago, now I always do it this way. Of course, and although the alcohol contained in the wine evaporates, if there are children who are going to consume the quince jam, you can safely do without the wine.
Wash and dry the quinces. With the help of a peeler or knife, peel and chop them, discarding any part in poor condition. We do the same operation with the apples. We put everything in a saucepan and cover with sugar and lemon juice. Let stand for about eight hours or overnight.
After resting we will see that the fruit has released water. We put the pan on the fire next to the cinnamon stick. Once it starts to boil, add the splash of white wine and let it evaporate. We lower the heat and stir often, with a wooden spoon, to prevent it from sticking and being careful with splashes as it burns a lot.
The quince will gradually dissolve and acquire a nice butane color. When the fruit is soft, remove the cinnamon stick, pass the turmix leaving a very fine puree and continue cooking a while longer. We will check the cooking point by placing a wooden spoon in the center of the casserole, when it remains standing it is that it is ready.
Remove from the heat and quickly pour into the containers. Let cool completely, cover with a little baking paper, cover and refrigerate. This way it will keep for many months. It also supports freezing but I don’t think it’s necessary.
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With what to accompany the quince jam
Homemade quince paste can be used in many ways, being part of desserts such as pannacottas or cakes, or even salty dishes such as stews and sauces, but nevertheless, the most I recommend is to eat it simply accompanied by a good strong cheese. In this case we opted for some Idiazábal slices, which with their smoky touch contrast perfectly with the sweetness of the quince meat. We can improvise exquisite canapés in a few minutes, or surprise with a colorful mousse. It is delicious as a filling for a cake with pasta frola.
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