We like to keep traditions alive, and the first way to make this possible is to compare them with new trends and understand the differences.
This is a recipe we made using quinces from our Farms adding a bit more in to the traditional way.
In a departure from the traditional method of making quince jam in Sicily, this time we’re preparing it with a consistency that’s more common worldwide
Ingredients:
- 1000 g of quinces, chopped
- 450 g of brown sugar
- 350 g of water
- Juice of 1 lemon
- 2 teaspoons of cinnamon
- 3 cm of grated ginger (approximately 5 g)
Instructions:
- In a large pot, boil water with sugar.
- Combine the chopped quinces, lemon juice, cinnamon, and grated ginger.
- Cook the mixture over medium heat, stirring occasionally, until the quinces are soft and the liquid has thickened to a jam-like consistency.
- Remove from heat and let it cool.
- Once cooled, transfer the jam into sterilized jars and seal them tightly.
- Store the jars in a cool, dark place or in the refrigerator.
To this, you could also add a few cloves — we found it to be a lovely touch 🙂