Dice the quince and simmer it with cinnamon and less sugar over low heat until thick. The quince’s natural pectin helps it set even with less sugar, making this preserve a breakfast option that does not raise blood sugar as quickly.
Peel and dice the quince, then toss it with lemon juice to keep it from browning.
Combine the diced quince, granulated sugar, and cinnamon stick in a wide pot and bring to a boil.
Simmer over low heat, stirring often, for 20 minutes, until the marmalade turns dark amber and thickens.
Remove the cinnamon stick and fill sterilized jars with the hot marmalade. Turn the jars upside down and let them cool.
To test the consistency, drop a little marmalade onto a cold plate; it is ready if it sets within a few seconds. Because this is made with less sugar, it is safer to store the jars in the refrigerator.
Tarçın çubuğu yerine toz tarçın kullandım, kıvamı aynı güzellikte tuttu ama koku biraz daha erken dağıldı. Şeker oranını azaltmama rağmen ayvanın kendi pektini kıvamı fazlasıyla sağladı.
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