Quince Jam
Make it ready for December and all those last minute Christmas Fairs that need a contribution to the raffle table or perfect as presents for friends and neighbours.
Ingredients
- 2 lbs of quince
- 1 litre of water
- Approx 60ml lemon juice
- 1 tbsp lemon zest
- 500g of sugar
Procedure
- Wash the quince before cutting them into halves. Work around the core and grate the flesh and peel into a bowl.
- Put water in a large, thick-bottomed saucepan and bring to a boil.
- Add to the water the grated quince, lemon juice and lemon zest.
- Reduce heat and simmer until the quince is soft (for about 10-15 minutes).
- Add the sugar and bring to a boil again.
- Stir continuously until all the sugar has dissolved before lowering the heat to medium high.
- Leave uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30-50 minutes.
- Spoon the jam into sterilised jars and seal.
Quince should have a strong floral fragrance and the best way to find out is to smell the bottom of the fruit!