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Quince Jam

You will need three 1-cup (250ml) sterilised jars or a 750ml sterilised jar. Jam will keep for up to 3 months; refrigerate after opening.

Ingredient

·         3 quinces

·         3 whole cloves

·         1 cinnamon quill

·         3 cups (660g) caster sugar

·         Juice of 1/2 lemon

Juice of 1/2 lemon

Juice of 1/2 lemon

 

 Recipe

1.    Wash and peel the quinces, reserving the skins. Halve quinces, reserving seeds and core, then cut into 1 1/ 2 cm pieces.

2.    Place a saucer in the freezer.

3.    Combine the reserved quinces kin, seeds, cloves and cinnamon in a muslin  cloth. Tie cloth with kitchen string, then place in a sauce pan. Add the chopped quince, sugar, lemon juice and 2 1/2 cups (625ml) water. Bring to the boil over medium heat, stirring to dissolve the sugar, then cover and cook for 40 minutes. Uncover and cook for a further 45 minutes or until reduced and fruit is very tender .Remove from heat.

4.    Remove the saucer from the freezer and drop a spoonful of jam onto it. Let it set for 30 seconds then tip the plate slightly. If the jam slides down very slowly, it’s ready, if not, cook for a little longer, then test again. Discard muslin parcel with seeds and spices.

5.    Pour the jam into hot sterilized jars and seal. Invert jars to create a sterile seal and cool completely. Serve with simit

6.    To sterilise jars, preheat oven to 120°C. Wash lids and bottles, then dry well. Place bottles and metal lids on an oven tray. Place in the oven for 20 minutes. Fill and seal while still hot.

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