Not sure how to use your quince? Why not try your hand at homemade jam?
It might sound a little daunting but this recipe by Peck Of Pickles makes it super simple,
And even though it takes a while, the result is worth it - you'll get a gorgeous jam with an incredible depth of flavour, perfect for toast and yogurt, sandwiches and croissants.
Overview:
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Makes: 3 or 4 x 500ml jars
Ingredients:
1kg quinces, washed
750g apples, washed
Juice of 2 lemons
Zest of 1 lemon
1.5kg cane sugar
2 litres of water
3 star anise
1 cinnamon stick
1 tsp coriander seeds, ground
1 tsp cardamom, ground
Seeds and pod from 1 split vanilla bean
Instructions:
Put a small saucer in the freezer.
Quarter the quinces and apples, remove the cores and seeds, and cut the fruit into 1cm cubes.
Put your prepared fruit into a large heavy-based wide-mouthed pot. Add the water and spices, plus the split vanilla bean and seeds.
Warm over a medium heat then simmer for up to 1 hour until the fruit starts to break down. Stir the mixture often and make sure you keep the base of the pot covered with water.
Add the lemon zest and juice, and mix well.
Add the sugar and stir until it dissolves.
Turn up the heat until it reaches a rolling boil, and let it boil for 30 minutes or until the quince gets a dark red colour.
After the 30 minutes, if the jam isn’t setting - or if the boiling hasn’t slowed down and there’s still a lot of liquid - turn off the heat and remove some of the liquid.
Alternatively, if the jam has reduced and the boiling has slowed down, turn off the heat and check that it’s reached its setting point - just take the saucer from the freezer and add a teaspoon of jam to it. Once cool, run your finger through it, and if it stays firm, you know it’s reached the setting point.
When the jam is at its setting point, let it cool for 10 minutes then ladle it into sterilised jars. Secure the lids and leave the jars on your countertop to fully cool.
Storage tips
Once cool, put your jam jars in a cool, dark place - if the jars are sealed correctly, they’ll last for up to 2 years. Once you open a jar, keep it in the fridge and use it within 2 months.
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