Quince and Orange Jam

Although it is undeniably beneficial, quince is often used for medicinal purposes (it can help with cough, increase iron levels in the blood, and normalize the intestines) - this relative of apples and pears has one big downside. Its fruit has a very astringent and tart taste. Quince is rarely eaten on its own, it is mostly used to prepare other dishes. Quince is great for compotes and jams. And an important factor is that even when cooking jam, quince retains most of its beneficial properties. Let's prepare quince jam. Don't be scared by the cooking time, you will need almost nothing (just peel and chop quince). I start with processing the quince fruit. To do this, I wash it thoroughly, then cut it into quarters. I remove the middle part with the seeds and peel it. I cut the quince into cubes. For this jam, the ratio of quince to sugar is 1:1, so weigh the quince before continuing.

I don't throw away the peels and pits - we will need them. I put a pot of water on the heat and add everything that is left after cleaning the quince. I bring it to a boil and simmer on low heat for 20 minutes. I strain the resulting broth and discard the peels - they have served their purpose.

I add the quince pieces to the pot and cook for 15 minutes. During this time, the quince will become softer but retain its shape.

I drain the liquid in which the quince was cooked and add sugar. The syrup will take about 5 minutes to boil after boiling.

I pour the quince with hot syrup and leave it for 12 hours. It can be more, the jam will only get better from it.

The next day, I wash the orange and cut it into small pieces. I don't remove the zest - I like it when the finished jam contains not only the pulp, but also the orange zest. During cooking, it loses its bitterness but not its aroma. However, you can remove the zest if you prefer.

I add the orange, along with its juice, to a saucepan with quince, bring it to a boil, and simmer it gently for 35 minutes. Then, while the quince jam is still hot, I pour it into jars and seal them with lids. From this amount of ingredients, I obtained four jars of 400 ml each.