Recipe for Quince Jam

by Silvana de Soissons8th October 2014

If you can find quinces, or you have a tree in your garden, one of the very best recipes is quince jam. The pale fruit flesh takes on a very pleasing pink hue when it’s cooked, and its fragrance and flavour is delicious on hot buttered toast, with roast pork, on yoghurt, in layer cakes and with cream.

 

Ingredients to make approximately 16 jars – 225 g each

2kg of quince fruit flesh {quinces peeled, cored and in chunks}

800ml of water

Juice of 2 lemons

1 tsp. of ground clove

1 tsp. ground cinnamon

1.4 kg of sugar

 

Method

 

Put the quince flesh chunks in a Maslin pan with the water, lemon juice and spices. Cook over moderate heat, stirring. When the fruit dissolves and softens, add the sugar.

 

Cook for 40 minutes until the mixture looks “jammy”.

 

To taste for a set, place a saucer in the freezer for a few minutes. When the saucer is cold, pour a teaspoon of jam on its surface. Push it with your finger. If it crinkle-wrinkles, the set has been achieved.

 

Spoon the jam into clean, sterilised jars, cover and label.

 

 

About the Author

Silvana de Soissons is the founder of The Foodie Bugle Shop and its journal. You can follow her on Twitter @SilvanadeS and @TheFoodieBugle.

 
 
Our quinces wrapped in paper to preserve them in storage

Our quinces wrapped in paper to preserve them in storage

From our orchard - ancient trees still yielding bumper harvests

From our orchard - ancient trees still yielding bumper harvests

Our ancient quince tree

Our ancient quince tree

Quince jam jars, ready for the larder.

Quince jam jars, ready for the larder.