Quince Jam with secret Ingredient, a Recipe for special Spread
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
At this point I would like to introduce you to my Quince Jam recipe. This jam made from quinces is quickly made and not commonplace.
Quinces are a pome fruit, just like apples. They can’t be eaten raw, but should be cooked. The fruits are excellent for jam, compote or jelly.
I love a fine home-made jam on my bread roll in the morning. Quince jam is a great change. An aromatic coffee with it and my treasure at the table, that’s how the day starts perfectly.
Have fun with the preparation and good luck!
My Quince jelly recipe I show you in another post. © Food Photographer Thomas Sixt
Table of Contents
1. Quince Jam, the Preparation
Bright yellow, apple-sized with the appearance of a cross between a pear and an apple – this is what the quince looks like.Quinces in a basket © Thomas Sixt Food photographer
The essential steps to our wonderfully yellow, fruity-scented jam are quickly explained:
- Prepare plenty of lemon water for temporary storage of the cut fruits
- Prepare the fruit, cut in half, cut out the core, peel, slice thinly
- Cook the prepared fruits with spices, added alcohol and a little water for about half an hour until soft
puree the fruit without hard spices and pass through a fine sieve
- Add soaked saffron to the fruit pulp.
- Cook the quince pulp again with jam sugar.
- Carry out the gelling test
- Pour the jam into jars.
- Do… ready… Enjoy!
2. Ingredients for a perfect quince jam
To our squeaky yellow quinces we also add these ingredients:
- Lemon juice
- Cointreau (orange liqueur)
- Orange peel (dried or freshly cut)
- Star Anise
3. Quince Jam Recipe
Quince Jam Recipe
An instruction for boiling down, photographed and written down by chef Thomas Sixt.
Jam the Ingredients
|1000||g||Gelling sugar (Jam Sugar 2:1)|
|100||ml||orange liqueur (Cointreau)|
|1-2||tsp||Bourbon vanilla powder|
|1||tbsp||dried zest of orange peel (von einer Bioorange)|
So the jam does NOT turn brown:
Mix cold water with lemon juice and use it for intermediate storage of the quince pieces. Always place the sliced fruit pieces quickly in the lemon water so that the fruit and jam remain light.
Wash and dry the quinces, cut them into quarters with a sharp knife and cut out the core.
Peel the quince quarters with a high-quality pendulum peeler or economy peeler.
Put all quince quarters together, I had the fruit pieces in lemon water until shortly before the photo session. Then cut the quinces into fine strips. This reduces the cooking time.
Add the spices like star anise, orange peel, vanilla and a cinnamon stick. Add the lemon juice and Cointreau and fill up with water almost covered.
Bring the fruit preparation to the boil and then simmer for a good 30 minutes. I never cook the fruit with the lid closed, as the colour will change to grey. Now remove the cooked quinces from the stove.
Remove the spices, star anise and cinnamon stick from the fruit preparation. Finely puree the softly cooked fruit pieces with a blender.
I now pass the fruit puree through a fine sieve. Use a ladle and stroke the basic preparation through the sieve.
The pomace of quince fibres remains in the sieve. Remove the remaining fruit preparation from the bottom of the sieve and dispose of the pomace.
I chose saffron as the secret ingredient. This wonderful spice fits perfectly in terms of colour and appearance. Soak the saffron threads in a shot glass in warm water.
Add the saffron threads with the liquid to the quince preparation.
add jam sugar and thus the jam consistency becomes perfect
Add the jam sugar to the prepared quince puree and bring to the boil. Use the indicated amount of sugar, sometimes a little more or less of the jam sugar is needed. Then let it simmer for about 4 minutes, stirring constantly with a wooden spoon in the pot. The jam: Put some jam on a flat, cold plate. After a few minutes pull through with your finger and check the consistency. If the marmalade remains standing, as shown in the picture, then the desired firmness is reached.
Filling the jam
Wash jam jars with pure vinegar essence. I put the vinegar essence into the jars, close the jars with the lid and shake the jars afterwards.
Fill the jam boiling hot into cleaned jam jars, close them immediately and chill. Such a quince jam is delicious on a fresh crispy croissant… Bon appetit!
4. Calories and Nutritional Values
5. Other Fruit Spreads
6. Frequently asked questions
Can I prepare quince jam in the pressure cooker?
Cooking the quinces with lid under pressure changes the colour of the fruit towards grey. Chef’s recommendation: Cut the fruit into small pieces and cook with the lid on.
Which spices go well with quince jam?
Quinces taste great with vanilla, orange peel, cinnamon, aniseed and saffron.
How do I get a colourful and attractive quince jam?
Always place the quinces in cold lemon water quickly during processing so that the oxidation process is interrupted. Cut the quince pieces into small pieces and cook them with the lid open so that the yellowish colour is preserved.
If additional boiling of the jam is necessary?
Rinse the jars and lids with vinegar essence and pour in the jam while it is boiling hot, then close it quickly. The quince jam does not require any additional boiling, the shelf life is at least 6 months.
What is the best way to store quince jam?
Keep the jars in a cold and dark place to preserve the beautiful colour.