Homemade Quince Jam | Easy and Delicious Traditional Portuguese Recipe

INGREDIENTS:

• 3 kg (6.6 lbs) prepared quinces
• 2 kg (4.4 lbs) sugar
• 1 lemon peel
• 1 cinnamon stick
• Brandy (for preservation)

PREPARATION:

Wash the quinces well, one by one, remove the cores and cut them into small pieces. Don't peel them. In a large pot, add a layer of quince pieces. Add a layer of sugar on top of the quinces. Repeat this process until you've used up all the sugar and quinces. Add the lemon peel and the cinnamon stick.

Turn the heat to medium-low and let the mixture cook, stirring occasionally, until the sugar starts to melt. Once the sugar has completely melted, continue cooking the quinces until they're fully cooked and the mixture becomes thick. I let it cook for about an hour.

Once fully cooked, remove the lemon peel and the cinnamon stick, and use an immersion blender to purée the cooked quinces until you get a smooth pulp.

Put the pot back on the heat, now on low. Keep cooking, stirring frequently, until the jam reaches the desired consistency - this can take a while, about an hour. To test if it's ready, place a small amount on a cold plate and check if it forms the well-known 'road-line set' (when you run your finger through it and the line stays).

Transfer the hot jam into clean, sterilized containers. You can use plastic or glass containers. Let the jam dry a little on top, so it forms a skin on the surface. To seal the jam, brush one side of parchment/wax paper with brandy and place that side directly against the jam, sealing it well.