Turkish Quince Jam (Ayva Reçeli) Recipe
Quince jam (Ayva Reçeli) is a cherished Turkish preserve, known for its jewel-like ruby color and floral, sweet-tart fla
- 4 quinces (about 1.5 kg)
- 4 cups granulated sugar
- 4 cups water
- Peels and seeds of the quinces (for natural pectin and color)
- 1 Tbsp lemon juice
- 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.