Bulgarian Quince Jam. Photo: Daniel Lailah | Styling: Talia gon Assif
Bulgarian Quince Jam. Photo: Daniel Lailah | Styling: Talia gon Assif
Recipe

Quince Jam

This Bulgarian Quince Jam is a perfect addition for any holiday, but especially those in the month of Tishrei when quince season is at its peak

Quince jam is best prepared in the month of Tishrei, when quince is at peak season. Quince jam can be served on Rosh Hashanah – perfect for wishing you a sweet New Year – but can also be used as a sweet delicacy to break the Yom Kippur fast.

Ingredients for Quince Jam

  • 2.2 lbs (1 kilogram) quinces
  • 4 cups (800 grams) Sugar
  • lemon juice from 2 lemons
  • 6 each cloves whole
  • 5.3 oz (150 grams) walnuts chopped (optional)

Instructions

  • 1. Peel the quinces, grate coarsely with a box grater and put in a thick-bottomed pot with lemon juice and water to cover, plus an additional 1/4" (1/2 cm) water, so the fruit doesn't burn.

  • 2. Add sugar, cloves and nuts to the pot and cook at a gentle boil for about an hour and a half until the jam thickens and stabilizes. During cooking, remove any foam that forms on the surface of the jam with a slotted spoon or a small strainer.

  • 3. Keep in a sterilized jar, in the refrigerator (recommended), for up to six months.

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