The quince jam is a delicious winter jam, made with these particular fruits from the lumpy shape and slightly acidic flavor. To make this exquisite grandmother’s recipe you will only need quinces, sugar and lemon juice: you will get a sweet, aromatic, and very fragrant jam. Once ready, you can consume it with sweet or savory dishes. Enjoy it on rusks, use it to fill cakes and pies or in combination with fatty meats, especially poultry and game. But here are all the steps to make it and enjoy it throughout the winter.
You can also flavor your quince jam with a teaspoon of cinnamon, so as to make it even tastier and more fragrant.
As soon as the jars with the jam have cooled, check that the vacuum has formed correctly. The central part of the lid must be crushed, thanks to the effect of the vacuum: put a finger in the center of the cap and press, if the operation is successful you should not hear any “click-clack”.
Alternatively, you can prepare the recipe for quince, a solid jam typical of the Sicilian culinary tradition, to be consumed with sweet or savory preparations.
You can keep quince jam in the pantry for 3 months: always label your preserves, so as to remember the date you made them. Once opened, you can keep the jam in the refrigerator for 3-4 days.