Jam from Japanese Aiva

1 hour 30 min.
6 servings
Jam from Japanese Aiva

Aiva is a fairly specific fruit, almost unsuitable for food in raw form. But from it, aromatic compotes and beautiful jam are obtained. With a filling from quince, they bake pies and make floods. Let's prepare a delicious fragrant quince jam together.

A step -by -step recipe for cooking

1
Rinse the quince well, cut the damaged areas, then grate the fruits on a coarse grater.
2
Prepare the syrup. Pour water into the stewpan, add lemon sliced ​​in circles, then sugar, mix well and bring the syrup to a boil over medium heat. Warm up the syrup over low heat until sugar is completely dissolved, not forgetting to stir periodically.
3
Add cinnamon and vanilla extract to a bowl with a grated quince, mix well and send quince to a stewpan with boiling syrup.
4
Constantly stirring, bring the mass to a boil, boil no more than 1 minute, remove from the heat, cover the stewpan on top with a wet towel and leave for cooling for 15 minutes. Repeat this step 4 times: with each cooking, the fruits will be more punished, and the jam will become thicker.
5
With hot jam, fill in pre -sterilized jars (I get 6 jars of 300 ml), tightly clog and leave in an inverted form to cool at room temperature. Jam from the Chinese quince is stored without problems during the year in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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