A winter-table staple of Lebanese cuisine, quince jam is spiced with cinnamon and clove and made with less sugar than usual. Thickened over a long simmer, it's traditionally set out with the tea spread when guests come over.
Peel and dice the quince, dropping the pieces straight into water with lemon juice so they don't discolor.
Drain the quince and put it in a pot with fresh water, cinnamon sticks and cloves, then parboil for 20 minutes until soft.
Add the sugar and simmer on low heat, stirring occasionally, for 55 minutes until it reaches a thick, jammy consistency.
Remove the cinnamon sticks and cloves, then pour the hot jam into jars.
Drop the quince pieces into lemon water right away as you cut them, or they'll discolor. Since the simmer is long, don't leave the pot unattended; stir occasionally so it doesn't catch at the bottom.
If you want to cut the sugar even further, you can replace half of it with erythritol; in that case, the jam may take a little longer to thicken.
Admin DadaGastro · verified in test kitchenAyvayı 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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