Making quince jam, quince paste and quince juice all at once #14/49

Recipe for making quince jam

Ingredients:

240 grams of quince fruit meat (this is about 1 large quince apple)
200 grams of sugar or about ¾ the weight of the quince fruit
2 to 3 grams of lemon zest
Half a vanilla bean
30 grams of water
1 sheet of gelatin

Instructions:

1. Remove peel and core from the quince apple. Cut the remaining quince fruit meat in pieces to the size of your likings for a quince jam.
2. Prepare the lemon zest by using a grater directly on a fresh lemon or if you got lemon zest in vodka use that and cut it finely up.
3. Prepare the vanilla bean by removing its seeds using a knife.
4. Prepare the gelatin sheet by submerging it in cold water for at least 5 minutes. You can also use other stiffeners suited for jam stiffening.
5. Mix cut quince fruit, sugar, lemon zest and water in a pot and bring it to a simmer boil. Be careful not to overdo the lemon zest. You can always add more later if you think the quince jam needs it.
6. Let quince jam simmer boil for about 10 minutes and be sure all the sugar is dissolved. Turn off heat and let it rest for 30 minutes in the pot to allow the sugar to permeate the quince fruit and draw out water from the fruit meat.  
7. Bring the pot to a simmer boil again add vanilla and gelatin and boil it until the color turn slightly reddish. That may be 10 or 20 minutes more.
8. Now it is ready to be transferred to a glass container with lid. Do that while the quince jam is boiling hot (100 C. or 212 F.) so that the heat from the jam will pasteurize the glass and the glass lid. In my experience this heat treatment to conserve the food makes it possible for me to store a glass of quince jam at room temperature for up to 2 years without problems.

Important observations:

To test if the jam has the right texture take a sample with a teaspoon from the pot and let it cool to room temperature. At room temperature it will be much stiffer than when it is hot in the pot where the sugar is melted. Therefore, you can’t judge the consistency of your jam until it reaches room temperature.

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Recipe for making quince paste

Ingredients:

240 grams of quince apple fruit meat (this is about 1 large quince apple)
200 grams of sugar or about ¾ the weight of quince fruit
30 grams of water

Instructions:

1. Remove peel and core from the quince apple. Cut the remaining quince fruit in smaller pieces.
2. Mix cut quince fruit, sugar and water in a pot and bring it to a simmer boil.
3. Let it simmer boil for about 20 minutes and be sure all the sugar is dissolved. Turn off the heat and blend it very thoroughly using a hand blender for minimum 5 minutes at max speed. Now it should have changed texture completely and become a soft paste.
4. Transfer the soft quince paste to a large pan or wok and heat it up until it starts to boil a little.
5. Now use a silicone scraper to steer the quince paste frequently so it does not burn in the pan or wok. The idea is to evaporate enough water to make the quince paste thicker. You may need to spend about 15 to 25 minutes steering the quince paste before it reaches its right texture.
6. Now it is ready to be transferred to a glass container with lid. Do that while the quince paste is boiling hot (100 C. or 212 F.) so that the heat from the quince paste will pasteurize the glass and the glass lid. In my experience this heat treatment to conserve the food makes it possible for me to store a glass of quince paste at room temperature for up to 2 years without problems.

Important observations:

To test if the quince paste has the right texture take a sample with a teaspoon from the pan/wok and let it cool to room temperature. At room temperature if will be much stiffer than when it is hot in the pan/wok where the sugar is melted. Therefore, you can’t judge the consistency of your quince paste until it reaches room temperature.

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Recipe for making quince juice

Ingredients:

240 grams of quince apple core and quince apple peel (about 2 large quince apples; use quince fruit for making quince jam or quince paste as described above)
500 grams of sugar
500 grams of water
A few grams of citric acid

Instructions:

1. Remove the skin and the cores from the quince apples and cut it into smaller pieces.
2. Mix cut quince apple cores and peel, sugar and water into a pot and bring it to a simmer boil.
3. Let the pot simmer biol for about 2 hours or until the liquid gets a dark purple color. Remember to add more water to replace evaporated water and spice the quince juice with a little bit of citric acid to the taste of your likings.
4. Filter the quince juice first using a colander and then one more time using a tightly masked sieve.
5. The filtered juice should be poured boiling hot into container glasses in order to sterilize them with the heat.

Important observations:

I store my juice glasses in the freezer to be sure they will not get spoiled but that may not be needed because of the heat treatment. However, once you open the glass container and start using the juice store it in the refrigerator and use it up within a few weeks.

The quince juice will contain pectin that comes from the quince apple, so it is important that it contains enough water so that it is still liquid and not becomes a jelly when it cools. If your quince juice becomes a jelly after cooling, you can heat it up again and add more water, so it becomes a liquid again. The produced quince juice is concentrated and it is normal to thin it with 2 parts cold water for every 1 part quince juice before serving.

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