Quince jam (Ayva Reçeli) is a cherished Turkish preserve, known for its jewel-like ruby color and floral, sweet-tart flavor. Slow-cooking quince with sugar and lemon transforms this tough fruit into a fragrant jam that pairs beautifully with bread, clotted cream (kaymak), or cheese.
Ingredients
Directions
Wash, peel, and core the quinces. Save the peels and seeds (they help give the jam its natural ruby-red color).
Chop the quince flesh into small cubes and place in a large pot with the peels and seeds tied in a cheesecloth.
Add sugar and water, stir, and bring to a gentle boil.
Lower the heat and simmer for 50–60 minutes, stirring occasionally, until the quince pieces are soft and the liquid turns a deep pinkish-red.
Add lemon juice during the last 10 minutes of cooking to balance sweetness and help the jam set.
Remove the cheesecloth with seeds and peels.
Transfer hot jam into sterilized jars, seal tightly, and let cool at room temperature.
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