What a strange fruit quince is! I just tried it for the first time a couple of weeks ago. A school mum gifted me a bag of them. Quince has the appearance of a knobbly looking yellow apple with the most stunning floral fragrance. It has a strangely tart flavor when eaten raw. The taste is totally at odds with the lovely heady fragrance and a hard almost woody texture…..strange I tell you!
Mr Fresh is a quince fan, it was something his mum cooked when he was a child. The first meal I made with the quince was a slow cooked beef. I added the quince which is said to tenderize meat. It was ok, but not a great dish. I decided to stick to my safe option of making jam.
The jam didn’t develop the divine raspberry color that it is renowned for. In hindsight, I think I needed to cook it for a little longer but the texture was thickening and needed to be removed from the heat. Quince is noted as having a high pectin content.
I suggest that this jam be served with meat or as part of a cheese platter. Mr Fresh has been eating it on toast.
- 2 kgs quince - peeled and chopped
- 3 cups water
- 1 cinnamon stick
- 2 small lemons - juiced
- 1 star anise
- 4 cloves
- ½ teaspoon ground coriander
- 1 kg Jam Sugar
- ½ teaspoon orange blossom water
- Add all ingredients to a pot except the sugar and orange blossom water
- Simmer until the water is dissolved and the quince is a pulpy texture ( about 30 minutes)
- Stir regularly to prevent the fruit from sticking/burning on the bottom of the pan
- Add the sugar and stir to dissolve
- Bring the ingredients to the boil on a high heat
- Continue to cook on a medium-high heat
- Once setting point is reached (or the jam thickens significantly) allow the mixture to sit for 5-10 minutes
- Add the orange blossom water and stir
- Pot into steralised jars
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