Directions
Features: Traditional Recipe from My Mother
Cuisine: Macedonian
Time: 40 minutes | 
Difficulty: Medium
Sweet quince jam with walnuts, following my mother’s traditional recipe, has a beautiful light-golden color and a citrusy aroma of scented geranium (Pelargonium odoratissimum).
When preparing this jam, always add one geranium leaf to each jar. This aromatic herb strengthens the immune system when inhaled and enhances the flavor.
Adding chopped walnuts enriches the taste and gives you golden reserves for the winter.
Tip: The color shade depends on the quinces. For stronger aroma, use fuzzy-skinned quinces. Softer quinces will give the jam a reddish hue.
Ingredients
- 1 kg quinces
- 1200 g granulated sugar
- 100 g walnuts
- 1 lemon (freshly squeezed juice)
- 500 ml cold water
- Scented geranium leaves
Instructions
- Peel and clean the quinces carefully. Add lemon juice to prevent browning after grating.
- Prepare syrup: mix 1200 g sugar with 500 ml cold water and bring to boil over medium heat for 8 minutes.
- Test the syrup: when drops fall slowly from a wooden spoon, the syrup is ready.
- Add the grated quinces and cook over medium-low heat for 30 minutes, stirring constantly. Skim off the foam.
- When the jam thickens and acquires a beautiful color, add the walnuts, stir, and remove from heat.
- Let cool completely and transfer to clean jars. Add two geranium leaves to each jar.
Enjoy this delicious jam throughout winter!
