Dzem od dunja (Quince jam)

Sastojci: 3kg dunja, 700ml vode, 2 kasicice limuntusa, 700g secera.

Priprema:
1) Dunje oljustiti i ocistiti. Iseckati na kocke.
2) U serpu sipati vodu i pustiti da prokljuca na srednjoj temperaturi (4). Dodati dunje i kuvati sa limutusom dok ne omeksaju.
3) Staviti u blender i usitniti.
4) Vratiti u serpu, dodati secer i kuvati do zeljene gustine. 
5) Sipati u oprane, zagrejane i sterilisane tegle. Pokriti krpom i ostaviti da se ohlade preko noci. Zatvoriti i drzati tegle naopako dok se ne pojede dzem (da se ne bi budj hvatala na povrsini).

 Čuvanje i rok trajanja dzema od dunja 

• Neotvorena tegla: 1 do 2 godine kada se cuva na tamnom, suvom i hladnom mestu (podrum, spajz).
• Otvorena tegla: 2 do 3 nedelje u frizideru.

Posto nema klasicnog konzervansa vec je napravljen sa secerom i limuntusom, kljucno je da poklopac dobro dihtuje i da se nakon otvaranja uvek koristi cista kasika.

 Upotreba dzema od dunja: 

1. Kao namaz.

Za dorucak na hlebu, puteru, tostu, dvopeku ili palacinkama.

2. U kolacima i pecivima.

Kao fil za pite, strudle, kiflice, vanilice, tartove i rolate.

3. Uz mlecne proizvode.

Kao dodatek jogurtu, kiselom mleku, grizu, sutlijasu ili sladoledu od vanile.

4. Uz sireve (slano-slatka kombinacija).

Odlicno se slaze sa zrelim sirevima: parmezan, mancego, kozji sir ili budjavi sirevi.

Azurirano: 30.09.2026.

Ingredients: 3kg quince, 700ml water, 2 tablespoons citric acid, 700g sugar.

Preparation:

1) Peel and clean the quince. Cut into cubes.

2) Pour water into the pot and let it boil over medium temperature (4). Add quince and cook with citric acid until softened.

3) Put in a blender and finely chop.

4) Return to the pot, add the sugar and cook until thickens as much as you like.

5) Pour into washed, warmed and sterilized jars. Cover with a cloth and allow to cool overnight. Close and hold the jars upside down until the jam is eaten (to prevent it from catching mold on the surface).

Storage and shelf life of quince jam

• Unopened jar: 1 to 2 years when stored in a dark, dry and cool place (cellar, pantry).
• An opened jar: 2 to 3 weeks in the refrigerator.

Since there is no classic preservative, it is made with sugar and citric acid, the key is that the lid seals well and that after opening, you always use a clean spoon.

Use of quince jam:

1. As a spread.

For breakfast on bread, butter, toast, rusk - zwieback or crepes.

2. In cakes and pastries.

As a filling for pies, strudels, crescent rolls, vanilla cakes, tarts and roll cake.

3. With dairy products.

As an addition to buttermilk, sour milk - yogurt, semolina, sweet cooked rice or vanilla ice cream.

4. With cheeses (salty-sweet combination).

They go well with mature cheeses: Parmesan cheese Manchego cheese (Spanish cheese), goat cheese or moldy cheeses.

Updated: 09/30/2026