The Quince harvest in Turkey begins in September, and the fruit is available throughout winter, and some varieties like Esme (which is the variety you will most commonly find in Fethiye) are good to the end of March. However, the best season for fresh quince is considered the period from October to December.
If you like to enjoy a variety of jams at breakfast time, here’s a recipe from Turkish Yummies for you to make Quince jam at home and enjoy all year round.
Ayva Reçeli (Quince Jam)
With no addititives
Makes 3 jars
Preparation Time: 15 minutes
Cooking Time: 1 hour
1 kg Quince
750 gram sugar (can be adjusted to taste)
1 cinnamon stick
1/2 tbspn lemon juice
150 ml water
50 ml water (cold)
Peel the quince, discard the hard parts in the middle, keep the seeds and 5-6 large peel pieces. The peel pieces are to help thickening, the seeds are to help colouring.
Coarsely grate the quince.
Place the grated quince, peel and seeds in a large pot, add 150ml of water and bring to boil over a medium heat.
Boil for 10 minutes and then add the sugar.
Mix often with a wooden spoon. Continue to cook over a low heat (do not cover).
When the mixture starts to thicken add the cloves, cinnamon stick and lemon juice.
Very slowly, add 50ml of cold water (this enhances the orange colour).
Simmer for 5 more minutes.
Test consistency by dropping a few drops of the syrup onto a plate. If the third or fourth drop doesn’t spread and keeps it’s shape, the jam is ready.
Remove the jam from the heat and, if possible put in a sunny place to help to continue to colour.
Once the jam has cooled, pour into sterilised jars and keep closed (the jam is ready to serve immediately).