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Quince Preserve

As quince is a very hard fruit, this recipe requires patience. The result is a rich, subtle and floral preserve.

Method:

  1. Make the quince pulp: peel and core the quinces, and cut into pieces. Add to a pan, and add water. Bring to the boil and stir. Reduce heat to a low simmer and leave for 2 hours, stirring occasionally.
  2. Sieve the juice and push the pulp through the sieve with a spoon. Place a saucer into the freezer.
  3. In a preserving pan, add the quince pulp, zest and juice of the orange and lemon, spices and sugar.
  4. Bring to a boil and continue cooking on a medium to high heat for 10 minutes.
  5. Stir occasionally until the jam reaches 104C. Take the saucer out of the freezer and drop a little jam on the plate. Push the jam to see if it ‘wrinkles’ to check consistency.
  6. Once the jam has reached the setting consistency, take the pan off the heat and leave to settle for 10 minutes before decanting.
  7. Decant the jam into warm sterilised jars using a metal funnel. Cover and label.

 

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Amy Win
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Quince Preserve

As quince is a very hard fruit, this recipe requires patience. The result is a rich, subtle and floral preserve.

PREP 2.5 HOURS

Ingredients

  • Quince – 1 kg
  • Granulated Sugar – 900g
  • Zest and Juice – 1 orange
  • Zest and Juice – 1 lemon
  • Ground Ginger - ½ tsp
  • Ground Cinnamon - ½ tsp
  • Ground Nutmeg - ½ tsp
  • Ground Clove - ½ tsp
  • Ground Cardamom - ½ tsp