Spiced Quince Jam
May 16, 2014
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.
I apologise, I did not measure the quantity of jam I potted. It was three medium sized jars.
Have you tried quince? What did you think of it? Have you ever cooked with it?
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