In November, the antechamber of winter, we celebrate 'the mutticieddi' or the deceased loved ones, also with the preparation of mustards and quince jams, which will accompany us until the Christmas holidays. In fact the quince can be stored for months and be consumed during the whole reverse. Contrary to what one might imagine, quinces are a low-sugar fruit.
Prepare the applesTo prepare quince jam, clean the apples well. Wash them thoroughly, and without peeling cut them into four parts, core them and cut them into small cubes. As you cut the apples, dip them in a bowl full of water along with a few slices of lemon to prevent them from turning black. When you have finished, remove them from the water, let them drain well and put them in a pot adding two glasses of water). Cook over medium heat until the fruit has softened and pulped.
MixTransfer the quinces in a vegetable mill to sift them and put the pulp in this way obtained again in the pot: add the sugar, vanilla and simmer again for 40 minutes, stirring occasionally with a wooden spoon.
Add lemonWhen the mixture is smooth and homogeneous, add the lemon juice and cook again 5 minutes.
VacuumLower the heat to low and pour the hot quince jam into sterilized jars that you will plug and arrange on a surface upside down so that the vacuum is formed which will allow your quince jam to be preserved for a long time.
moldsFor the quince to dry, pour the jam into the molds (wet).