Thursday, 27 October 2016


- Quince Jam | LondonEats
To make the jam (makes around 7 large jars):

• 2kg grated quince (6-7 fruits), washed thoroughly
• 1 litre of water
• 1kg sugar (750g sugar is you prefer a less sweet jam)
• zest of 1 lemon
• juice of 1/2 lemon

Wash the fruit, and grate it. There is no need to peel, just keep going until you get to the core (but obviously, don’t grate the core).

Put the water into a large heavy-bottomed pot, and bring to the boil. Add the quince, lemon zest and the lemon juice. Reduce the heat, and simmer the mixture until the fruit is tender (approximately 10-15 minutes).

Now add the sugar and stir with a wooden spoon until dissolved. Bring to the boil, then reduce the heat and cook on a medium heat until the jam reaches the setting point (this can take a while – up to an hour – but keep checking and stirring regularly to be sure that the jam does not burn on the bottom of the pan). Once the jam is ready, put into sterilised jars.

Worth making? Yes yes yes! This jam really does not involve much more than preparing the fruit, cooking it long enough to reach the setting point and putting into jars. The flavour and colour are both elegant and really quite unlike the sort of jam that you usually see, so it makes a really nice addition to the store cupboard.

- Quince |

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