Dyulovo Sladko (Bulgarian Quince Jam)
A fragrant, amber-colored Bulgarian preserve made from coarsely grated quince simmered slowly with sugar, lemon juice, and cloves until it turns thick and jewel-toned - quince flesh oxidizes to brown within minutes of cutting, so grating it directly into acidulated water and cooking it gently rather than at a hard boil is what keeps the jam a clear amber instead of a dull, muddy brown.
⏱ 90 min🍽 10 servings
snackvegetarianvegan
Ingredients
- •4 lb quince, peeled and coarsely grated
- •4 cups sugar
- •3 tbsp lemon juice
- •2 cups water
- •4 whole cloves
- •1/2 cup walnuts, chopped (optional)
Steps
- 1.Fill a large bowl with the water and 1 tbsp of the lemon juice. Peel and coarsely grate the quince directly into this acidulated water as you go - quince flesh browns within minutes of cutting, so working directly into the lemon water is what keeps it pale instead of turning it dull brown before it even cooks.
- 2.Transfer the grated quince and its soaking liquid to a wide, heavy-bottomed pot. Add the sugar, remaining lemon juice, and cloves.
- 3.Bring to a gentle boil, then reduce to a low simmer - keeping it at a gentle simmer rather than a hard boil is what lets the jam turn a clear, jewel-toned amber instead of a dull, muddy brown.
- 4.Cook uncovered for 60-75 minutes, stirring occasionally and skimming off any foam, until the jam has thickened and turned deep amber.
- 5.Stir in the walnuts, if using, during the last 5 minutes.
- 6.Remove the cloves, then ladle the hot jam into sterilized jars and seal immediately.
- 7.Let cool completely before storing; refrigerate after opening.