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
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.
