While in Sicily, I made this traditional compote. Quince is an ancient fruit which was well appreciated in Mesopotamia, as well as by Greek and Roman civilisations. It is wide spread in the Mediterranean regions.
It is full in vitamins and minerals. Has anti-inflammatory properties and a delicious taste.
If you come across this amazing fruit, I really suggest you this jam, as quince are best to eat cooked.
Alternatively, you can boil the sliced fruit in water and lemon, and serve the drained slices topped with some brown sugar and ground cinnamon.
- Preparation: 25 Minutes
- Cooking: 20 Minutes
- Difficulty: Medium
- Servings: makes around 3kg
- Cost: Medium
3 kg quince
1.050 kg Light muscovado sugar
4 lemons (with edible peel)
– slice the quince and put them in a tall pot with the juice of 2 lemons (this will prevent the oxidation of the fruit);
– cover with water and bring to a boil, now cook for 15 minutes;
– drain the fruit and sift the pulp with a rotary food mill;
– weigh the resulting pulp and add 350g sugar per kilo;
– mix the pulp and the sugar together and transfer everything in a tall pot;
– add the juice of 2 lemons, bring to boil and cook for about 10 minutes, the quince will thicken quite quickly;
– remove from the fire and pour the jam in sterilised jars, close the lids and put the jars upside down;
– don’t touch the jars until they will be completely cold;
– to verify if the jars sealed well, press on the lid: it should not click.