A quick take on Argentina's classic quince paste dulce de membrillo, this version cooks grated quince with sugar in a fraction of the usual time; unlike the traditional sliceable block, it sets to a soft, spoonable jam. A hint of cinnamon gives it a warm note that pairs well with breakfast cheeses.
Coarsely grate the quinces with their skin on, tossing immediately with lemon juice to stop them browning.
Cook the grated quince with the sugar, water and cinnamon stick in a pot over medium heat, stirring constantly, for 15 minutes until it turns amber and coats the back of a spoon.
Remove the cinnamon stick and spoon the jam into clean jars while hot, letting it steam off for 5 minutes before sealing.
Don't peel the quince before grating — the skin is rich in pectin and helps the jam set faster. Jar it while still hot and cool the jars upside down for a longer shelf life.
Be sure to remove the cinnamon stick once cooking is done — left in too long it can overpower the jam.
Admin DadaGastro · verified in test kitchenKıvamı kontrol etmeden ocaktan aldım, kavanoza koyunca oldukça sulu kaldı. Tarifte yazan 15 dakika benim ocağımda yetmedi, tam kıvama gelmesi neredeyse 35 dakika sürdü; bir dahakine soğuk tabakta damla testi yapacağım.
Kıvamı ocakta değil soğuk bir tabakla test etmenizi öneririm: birkaç damlayı tabağa damlatıp parmakla ittiğinizde kırışıyorsa reçel hazırdır. Ocağınız zayıfsa süreyi birkaç dakika uzatabilirsiniz.
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