A traditional jam known for the deep red color quince gains through long cooking. With its whole slices and pleasant fragrance, it's a classic preparation that suits winter breakfasts and kaymak.
Peel and slice the quinces. Don't discard the seeds—tie a few of them in a cheesecloth pouch, as they'll serve as a source of pectin.
Boil the sliced quinces, sugar, water, and the seed pouch in a pot. Reduce to low heat and cook patiently, stirring occasionally, until the quinces turn a reddish color.
Once the quinces soften and the syrup thickens, remove the seed pouch, add lemon juice, and boil for five more minutes. Important: if a drop on a plate holds its shape, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, cool upside down, and store in a cool, dark place.
Important: The quince's deep red color and sweet flavor come from patient, low-heat cooking over a long time; do not rush it. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Pour the boiling jam into sterilized jars and store in a cool place.
Quince seeds are naturally rich in pectin; tying a few seeds in a cheesecloth and adding it to the pot during cooking helps the jam set more easily. Remove the seed pouch at the end of cooking.
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