The winter season did in fact start and its’s a little bit late for preserves, but I made this year some quince-plum jam for the first time and I did not have the chance to post it yet. I’m so busy all the time with work and all my hobbies, it’s not easy to find the time for a recipe post. Not only that it’s some time ago that I’ve made this jam, but it’s also already gone. I’ve eaten it and prepared some cake with it. I also gave one jar to my mum to use it for her baking. This was only fair, because I received the quinces from my parents garden. This fruit is usually very hard, so that you have to cook it to eat it. It’s used quite often for jam or jelly. I also decided to make some jam out of it. The main reason was that I did never prepare jam before.
It’s very easy to make your own jam, so there is no difficulty or trick behind it. To make my jam more interesting I decided to add plums and ginger to it. That’s why my jam has this beautiful red color on the photographies. You can make your jam out of every fruit to love, there are many great combinations and I’m sure I’ll some of them in the future.
- 3 quinces
- 3 plums
- 1 tbsp (fresh) ground ginger
- 1 fresh ground vanilla bean
- 400 grams preserving sugar (1 to 1)
As you can see on my photography, I had one big jar and one small jar full of jam in the end. You can use more fruits if you want to make more jam. My cooked quinces and plums made together 400 grams.
First, chop the quinces and the plums in quarters. Put them in a big cooking pot and cover all pieces with water. Bring it all together to a boil and cook it until soft. This should take some 30 minutes.When the quinces are soft enough you can separate the fruits from the juicy water and use a blender, mortar or whatever to blend the soft fruit pieces together. When making jelly instead of jam you need to add extra fruit juice from the cooked fruits. For my amount of fruits (400 grams) I would use two cups of juice to make jelly of it. I did not make jelly, so I simply drank the juice water.
Now add some grounded vanilla and ginger to the cooked fruits and mix it with the same amount of 400 grams of preserving sugar. Adjust the amount of the sugar to the product you’re using, 1 to 1 means that you need to use the same amount of sugar as the amount of fruits you have. Check the texture of the jam and add some juicy if necessary, but remember that the jam gets more firm after a while.Put the jam in a jar and keep it in the fridge if you’re using it up daily. It’s really fun to make preserves. The smell from cooking the fruits is just incredible. It can also be a very beautiful and personal present. I wished I had more time to spend in the kitchen to produce such lovely things.
The Brave Cook