Tunisian quince preserves
User Reviews
5
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Course
Condiments
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Cuisine
Israeli
Tunisian quince preserves
Description
This preserve recipe begins by thoroughly cleaning quinces to remove fuzz, then halving, coring, and slicing them roughly one inch thick, with some pieces halved again for manageable size. The slices soak submerged in water for several hours or overnight to soften and prevent browning. Meanwhile, sugar dissolves in water with lemon juice and whole cinnamon sticks heated until boiling to create a syrup base.
The softened quince slices are drained and added to the boiling syrup, cooking uncovered for between one hour to two and a half hours. This range allows for variation in the preserve’s softness and color intensity, with longer cooking producing a richer, darker jam. Any excess liquid left after cooking can be reserved as a syrup, ideal for drinks or cocktails.
The final preserves are aromatic with cinnamon and subtly tart from lemon juice, balancing quince’s sweetness. This preserves mix well as a spread or accompaniment to bread and can also be gifted in jars.
The recipe encourages experimentation with additional flavors like vanilla or fresh herbs, and adjusting the amount of syrup for thickness according to preference. Excess liquid syrup can be strained off and used separately in beverages or cocktails, adding versatility.
Ingredients
- 2 lb quince or about four quinces, washed and scrubbed very well
- 1.5-2 cups sugar about 300 grams. I prefer less rather than more sugar in my preserves
- 4 cups water use 5 cups if you want a runnier jam, or syrup leftovers
- lemon juice of 1
- 4 cinnamon stick
- 1 1- litre jar or if intended for gifts, four 250-ml jars
Instructions
- Wash the quinces very well, scrubbing the peel with a soapy sponge (quinces can be a bit fuzzy on the outside, and we want to get rid of that fuzz).
- Without peeling, halve the quinces and remove the core and seeds (this will require some elbow work). Slice the quinces into 1-inch thick slices, and then cut the larger slices in half. Submerge the quince slices in a big bowl with enough water to cover for several hours, to soften them before cooking. Leaving them overnight is fine, but try to ensure all quinces are submerged as some discolouration may occur.
- In large, wide pot, add the sugar, water and lemon juice and cook them over medium heat, until the sugar dissolves. Add the cinnamon sticks and bring to a boil.
- Drain the quince slices and add them to the pot. Bring the pot a boil, and cook, uncovered, over medium-high anywhere between one hour (for soft and golden quinces) to 2 ½ hours (for a richer, browner preserve). If you are left with too much liquid, strain some of it and use as a syrup to sweeten soda water or cocktails.
- If you’re going the canning route, prepare your jars and lids for canning in the last hour. For the best beginner canning advice, I go to Marisa McClellan of Food in Jars (https://foodinjars.com/2013/07/new-to-canning-start-here-boiling-water-bath-canning).
- Once your preserve is ready, fill the jars, taking care to leave an inch of headspace for vacuum to be created. Cover your jars, screwing the lid on very lightly, with just the tips of your fingers, and process in a hot water bath for 10 minutes (again, follow Marisa’s advice for proper canning rules and guidelines).
Notes
- Wash and scrub quinces well to remove fuzz before preparation.
- Slicing and soaking in water overnight helps soften quince and prevents discoloration.
- Flavor additions like vanilla or fresh thyme can personalize the preserves.
- Save excess cooking syrup for mixing with soda or cocktails, adding a sweet, spiced note.
User Reviews
Overall Rating
5
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