Turkish quince jam
During quince season, be sure to try our quince jelly, traditional quince compote, or these gorgeous Turkish-style syruped quinces.
Ingredients · Servings 3
- quinces - 1 kg (peeled and cleaned)
- sugar - 1 kg
- water - 250 ml
- lemon juice - 2 tbsp.
- citric acid - a pinch (optional)
- quince peels - 2 - 3 pieces (for a richer color)
- a few cloves - or a cinnamon stick (optional)
Method · 1 h 55 min
- The quinces are peeled, seeded, and cut into thin pieces or slices. The seeds and peels are collected in a bag, which you can make from cheesecloth, because they give a natural gelling consistency and a rich red color.
- Pour the water into a deep saucepan and add the quinces, sugar, and the cheesecloth bag with the peel and seeds.
- Bring the mixture to a boil over medium heat, skimming off the foam carefully. After about 30-40 minutes, when the quinces begin to soften and the syrup thickens, add the lemon juice and, if desired, a little citric acid. Boil for another 10-15 minutes, until the syrup becomes thick and shiny and the quinces acquire a rich ruby color.
- Remove the packet with the peel and seeds.
- The finished quince jam is distributed into dry and warmed jars, closed and briefly turned upside down. After cooling, it is stored in a dark and cool place. From this amount, an average of 3 jars of homemade jam are obtained, each 300 ml.
- Ayva reçeli is one of the most iconic sweets of Turkish cuisine. It has been prepared for centuries, especially in the fall, when the quinces ripen and their aroma fills the homes. In the Ottoman tradition, it was served in small porcelain bowls as a sign of hospitality. Interestingly, the redder the jam, the more skillfully it was prepared - this is achieved by slow cooking and adding the seeds.
