Quince and Pumpkin Jam

Preserves | European cuisine

⏳ Time

10 hours + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Quince and Pumpkin Jam

Ingredients

Quince - 2 lbs
Pumpkin - 17.6 oz
Meyer Lemon Juice - 3 tablespoons
Sugar - 24.7 oz
Water - 3 fl oz

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Wash the quince thoroughly under running water, cut it into four parts, and remove the core.

Step 3

Cut the prepared quince into wedges.

Step 4

Place the sliced quince into the container where the jam will be cooked.

Step 5

Add sugar to the container with the quince. Mix the sugar well with the quince and leave it at room temperature for an hour to allow the quince to release juice.

Step 6

Wash the jars thoroughly with baking soda and sterilize them using a convenient method.

Step 7

If the quince has released too little juice, add about 100 ml of water. Place the container with the quince on the heat, bring to a boil, and simmer over medium heat for about 15 minutes. Cool the jam to room temperature. Repeat the boiling process two more times.

Step 8

Peel the pumpkin and remove the seeds, then cut it into strips.

Step 9

Add the prepared pumpkin to the container with the quince, bring to a boil, and simmer over medium heat for about 15 minutes. Cool the jam to room temperature and repeat the boiling process once more. Five minutes before turning off the heat, add 3 tablespoons of lemon juice to the jam.