How to make
Wash the quinces and brush the fluff off well from their peel. Cover them with water and place them on high heat. Once it boils, reduce the heat to medium temperature and boil for 45 minutes-1 hour - depending on the size of the quinces. When you poke them with a toothpick and it goes in easily, it means they are completely done. Remove them from water and leave them to cool.
Peel, remove the core and dice it. Squeeze the lemon over them. Pour the sugar and a glass of water from the broth, in which they were boiled, there are valuable substances in it, which are found in the peel and will help with the gelling.
Place over low heat, by stirring with a wooden spoon (required), until the sugar melts. Leave it to boil, by stirring occasionally and you can increase the heat a little. After boiling for an hour, the color should have turned reddish or copper. The mixture should be thick - so that when you run a spoon through it you can see the bottom of the pot and the jam doesn't go back into place.
Remove it from heat and liquidize the resulting mixture. Pour it into a plastic or silicone container - preferably wide and low-walled. It's a good idea to lightly grease the bottom to make it easier to remove later. Smooth it out well and leave it to cool, then refrigerate it overnight.
The next day, you can easily take it out of the mold, by running along the sides with a wet knife and turning it over onto a tray.
This jam should be thick, compact and cut into slices/pieces. Quinces are ideal for making this kind of jam, as they release gelling components during prolonged boiling and in interaction with sugar. It is precisely from the prolonged heat treatment, that the substance is formed, which causes the appearing reddish hue, which is the same contained in red beets, for example.
This jam is a real delicacy in the company of strong, aromatic cheeses. Of course, who could resist a buttered toast for breakfast too?
Enjoy your meal!
