Elite life

Quince Jam Recipes


Quince Jam 1

6 cups (packed) of quince, rinsed, grated (discard cores, leave peel on), from about 2 lbs of quince (about 5 quince)
4 1/4 cups water
1/4 cup lemon juice
1 Tbsp lemon zest
4 cups sugar
Cooking Instructions:
Prepare the quince by washing and cutting in half. Working around the core, grate the quince flesh (including the peel) with a cheese grater, until you have about 6 cups of grated quince. Put water in a large, wide, thick-bottomed saucepan (6-8 quarts) and bring to a boil. Add the grated quince, lemon juice and lemon zest. Reduce heat and simmer until the quince is soft, about 10 minutes. Add the sugar and bring to a boil again. Stir to dissolve all of the sugar. Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30-50 minutes. Ladle into hot, sterilized canning jars* and seal. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids.
Quince Jam 2

3 big quinces (about 1 1/2 lbs)
2 1/2 cups of sugar
5 cardamom pods (green)
1 large lime, juiced
Cooking Instructions:
Scrub the fuzz on the fruit well to get it nice and smooth. Core then shred the fruit and transfer to a large pot filled with 3 cups of water and a teaspoon of lemon juice or vinegar. Collect the seeds from inside the fruit and place in a small piece of cheesecloth; tie the cheesecloth. You can use a mesh tea ball instead to enclose the cardamom pods. Place the seeds in the pot along with 1/2 cup of sugar. Cover, bring to a boil and simmer for 1 1/2 hours. Discard the seeds; add the remaining 1 1/2 cups of sugar, the cardamom pods, the lime juice and simmer some more for about one hour or longer until the water has evaporated and the quince is pasty and shiny. Remove the cardamom pods. Cool and serve.
Quince Rose Jam

5 large quince or 2 1/2 pounds
3 1/2 cups water
2 tablespoons lemon juice
lemon zest from one lemon
2 cups sugar
1/4 cup honey
1-2 cinnamon sticks
1 vanilla bean
2 teaspoons rose water (optional)
Cooking Instructions:
To prepare the quince, rinse and peel the fruit, taking care to save the core and seeds. Because the flesh is quite hard and dry, you may find it easier to quarter the quince prior to peeling. Cut the quince into small chunks, diced or chopped, the smaller the size the faster the quince will cook. Gather the cores and seeds and tie the bundle securely in a cheesecloth. In large pot, preferably enameled cast iron, add all of the ingredients, except for the vanilla bean and rose water. With the vanilla bean, split open the pod and scrape out the vanilla seeds, and place pod and seeds into the pot. Simmer on medium-low for 2-3 hours. When the quince is ready, the flesh will become a rosy orange color. Allow the quince to cool to room temperature or let it sit overnight. Once the cooked quince is cooled, remove the vanilla bean, cinnamon stick and bundle of seed, and set aside. Using a hand blender or food processor, blend the pulp and liquid together until the texture is creamy. Taste the quince jam. If you feel that it could use more sugar or honey by the tablespoon, blend and repeat until you're satisfied with the level of sweetness. Return the cinnamon stick, seeds and quince jam to the pot (if using a food processor), simmer for 1-2 hours or until the quince jam reaches a desired consistency. Keep in mind that the jam will thicken when cool. Add the rose water, if using, in the last 10 minutes of cooling, so that the delicate floral flavors remain intact. Allow the quince jam to cool down. Remove the cinnamon stick and cheese cloth. Store in sterilized jars.
Quince and Apple Jam

500 g quince, peeled, cored and finely diced
1/2 lemon, juiced
2 cups (500 ml) water
500 g apples, peeled, cored and finely diced
1/2 cup (125 g) sugar
Cooking Instructions:
Place the quince, lemon juice and water in a saucepan then bring to the boil and simmer for 8-10 minutes. Add the apples and simmer for a further 10-15 minutes until the fruit is very soft. Remove from the stove and pass through a sieve. Warm the jam jars in the oven. Add the fruit pulp back to the saucepan and heat again stirring constantly. Pour it straight into the warm, sterilised jars and seal. Place a tea towel in a deep saucepan, place the jars on it and cover with water. Simmer for 5 minutes. Store the jars in a cool place.
Vanilla Quince Jam

1 kg quince (this is the weight of the grated fruit, not the whole fruit)
I lemon
1 kg sugar
10 cloves
1/4 c. water
Cooking Instructions:
Wash the fuzz off your quince, if it still has it. Squeeze the lemon and pour the juice into the pressure cooker and dump the sugar in there as well. Grate the quince on a box grater or in a food processor, and weigh it as you go along. Save the cores! I grate in batches, weigh, and add to the pot and mix it with the sugar. This is because I hate to watch all that grated quince turn brown. Let me hasten to add, however, that browned quince turns into handsome jam for reasons that will become clear. So there is no need to go crazy unless, like me, you already are. Once you’ve got a kilo of grated quince, go ahead and grate a few more for good measure, if you have them, and add them to the pot for good luck. Gather up your quince cores and break them in half to reveal the seeds. Collect any seeds that are not buggy or moldy and tie them in a square of cheesecloth. The seeds are crucial to the color of the jam. Without them, you get a wan, yellowy jam. The seeds give your jam a rich carnelian color. In another square of cheesecloth, tie up the cloves and throw that in the pot. Add the water. Close your pressure cooker up and bring it to high pressure over medium high heat. Turn the heat down and cook at high pressure for 10 minutes. Enjoy the sweet perfume of quince that fills your kitchen, like lemongrass and rose. Bring the pressure right down after the 10 minutes and open the cooker. What you see will most likely be discouragingly runny and not rich carnelian. Do not despair. Leave the jam alone for a while with its seeds and when you come back to it and give it a stir you will find that it is very thick indeed, and red like hot lava. Fish out your seeds and cloves and bring the jam back up to a boil to get it nice and hot for packing. Then scoop it into sterilized jars. If you like, you can toss a clove or two into each jar.


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