Easy<\/p>\n
Approximately 250<\/p>\n
Serves 4<\/p>\n
15 minutes<\/p>\n
1 hour<\/p>\n
4 hours 35 minutes<\/p>\n
Rich and meaty, with a gentle sweetness that’s not overpowering, this jam will delight both children and adults with a sweet tooth. It perfectly blends the autumnal flavors of quince and pear, enhanced by the sweetness of honey. Ideal for enhancing your breakfast or snack time, preparing this treat requires some patience, but the outcome is well worth the effort.<\/p>\n
For about 3 jars of 400 g each:<\/p>\n
– Quince: 750 g
\n– Ripe Williams pears: 750 g
\n– Granulated sugar: 700 g
\n– Flavored liquid honey (such as chestnut or orange blossom): 150 g
\n– Juice of one lemon<\/p>\n
1. Peel the quinces, quarter them, and remove the cores. Place the cores and peels in a cheesecloth bundle. Cook the quinces covered, with the bundle, in 1.5 L of water mixed with the lemon juice. After about 30 minutes, remove the quinces from the pot and let them cool. Continue to simmer the remaining juice with the bundle for another 15 minutes, covered to prevent excessive reduction.<\/p>\n
2. Chop the precooked quinces. Peel, core, and also chop the pears. Weigh the fruit, which should total around 1.2 kg. Use 580 g of sugar per kilo of fruit, which equates to 700 g for 1.2 kg. Place the fruit and sugar in a large bowl, add the quince cooking juice (discard the cheesecloth bundle), and let it macerate in the refrigerator for 3 hours.<\/p>\n
3. Add the honey (approximately 125 g per kilo of fruit, which is about 150 g for 1.2 kg) and cook the jam in a thick-bottomed pot. If the consistency seems too thick, add a little water, but no more than 1\/2 cup to loosen the jam. Cook for about 20 minutes after reaching a boil, regularly checking the syrup’s consistency using a cold plate.<\/p>\n
Pour the hot jam into jars, seal them, and allow to cool with the jars turned upside down.<\/p>\n\n\n