Quintessentially Quince Recipes

Quince Jam

10 large ripe quinces (or approx 900g)

2 litres of water

juice of 1 lemon

zest of 1 lemon

250g  granulated sugar

250g  preserving sugar

2 vanilla beans - scrape out the seeds, and then place the seeds and pods into the pan

50g honey

 

Wash the quince, and then use a coarse grater to grate the quince (including the peel, but avoiding the core)

Put the water in a large saucepan and bring to the boil

Add the grated quince, lemon juice and lemon zest

Lower the heat, and simmer until the quince softens

Add the sugar, honey, vanilla pod and seeds, and bring back to the boil

Stir for a few minutes, and then lower to a medium heat

Leave to cook for about 50 minutes, stirring every now and then to stop the jam sticking

The jam will go a pinky orange colour and then thicken

Spoon into prepared (sterilised) jam jars and seal

 

 

 

As I cooked the jam, my kitchen was filled with a wonderful (rather aromatic) scent as the mixture bubbled away. In some new recipes in which I included the jam, it tasted truly delicious.

My tasting panel absolutely adored the first recipe...

Quince Cupcakes with Rose Buttercream

...which I will post soon!