This quince jam, a wintertime favorite in Lebanese cuisine, is spiced with cinnamon and cloves and made with less sugar. It thickens during a long simmer. This jarred sweet is traditionally served at tea gatherings and celebrations.
Peel and chop the quinces, then immediately place them in water with lemon juice to keep them from browning.
Drain the quince pieces and put them in a pot with fresh water, the cinnamon stick, and cloves. Simmer for 20 minutes, until tender.
Add the sugar and simmer over low heat for 55 minutes, stirring occasionally, until thick and concentrated.
Remove the cinnamon sticks and cloves, then fill the jars with the jam while it is hot.
To keep the quince from browning as you cut it, place it in lemon water right away. Since the cooking time is long, do not leave the pot unattended; stir occasionally to keep the jam from sticking to the bottom.
Ayvayı doğrarken tarifte dediğiniz gibi hemen limonlu suya atmama rağmen yine de birkaç parça karardı, ne yanlış yaptığımı anlayamadım ve sonuç gözüme hiç hoş görünmedi.
Kaynatma süresini tarifte yazdığı gibi 55 dakika tuttum ve kıvam tam istediğim gibi oturdu. Karanfil sayısını 6 yerine 8 yapsam belki daha da baharatlı olurdu diye düşünüyorum.
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