For many, autumn does not begin until the quince trees begin to overflow with splendid hanging fruits, threatening to open some head, when they are distributed by its branches and the quince points and shoots.
Luckily, blood does not usually reach the river and it is the quince jam that gives autumn flavor and we are going to make this traditional recipe but with the fastest way we know: quince jam in Thermomix although we also leave you here the recipe for how to make quince paste in the traditional way.
As is evident, we need a good quantity of quince and the same proportional part of sugaras it is a very tannic fruit and very unpleasant to eat raw, but when it is cooked and syruped it is wonderful, just like apple candy.
The recipe, just like we make compotes or jams, is not complex, but it does require some patience, especially for the quince jam repose that, once ready, we can keep wherever we want.
Cut into three centimeter cubes quinces without seeds and washed. Crush the quince in the glass for 30 seconds with progressive speed from 5 to 7. Cook at T100 and V3 for 30 minutes with the cup.
We remove the cup and we cook 15 more minutes at T100 and V3. Pour the quince over the mold greased with the sunflower oil. Let cool for at least three hours filmed.
With this recipe we will get some two kilos of quince jamso you can film them and keep it in the fridge until you use it or put it in a taper.
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With what to accompany the quince jam in Thermomix
In the Basque style, the quince jam is usually accompanied by almond tiles or walnuts, but also with some good cheese such as an idiazábal or a fresh cheese that we have at home. For breakfast or snacks, quince jam is also perfect for stuff into sandwiches and snacks, but watch out for extra calories.
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