Ingredients
- Quinces 1kg
- Lemon 50g
- Water 100mL
- Sugar 100gr
- Aspirin 4 pills
Method
- Juice the lemon
- Wash, peel, core and chop the quinces
- Add the lemon juice once the quinces were chopped
- Place the quinces and lemon juice into a pot and add the sugar and water. Bring to the boil and simmer until tender
- Place into a blender and puree until you reach the desired texture and continue boiling on low heat until the mixture thickens
- Place the jars and their lids into the oven and heat them through
- Pour the hot jam into the warm jars, add the smashed aspirin on it, put the lids on, seal it, wrap it up a a towel and let it cool down gradually.
Tips: – Remove the aspirin from the top before it is served.
By adding aspirin to the top of the jam it prevents is from spoiling and it can be kept on a shelf for years. No additional preservatives are required.
If you would prefer a thicker texture, you can also leave the skin of the quinces on, but in this case the cooking time is a bit longer.
Fun facts: The quince jam originates from the Iberian Peninsula (Spain and Portugal), specifically Puente Genil. This population from Cordova settled on the Genil river, can boast the greatest tradition in the development and manufacture of quince jelly in the world. Nowadays it is widely spread it can be found in the Eastern European cuisines too.