QUINCE JAM
Quince makes beautiful jam thanks to its deep pink color once cooked. It's also naturally high in pectin, so it thickens nicely without having to use thickeners. It goes very well with meats and cheeses. Store in the refrigerator for up to 2 weeks.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h5m
Yield 12
Number Of Ingredients 5
Steps:
- Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush.
- Heat water and lemon juice to a simmer in a saucepan. Add quince. Bring to a boil and add sugar and cinnamon stick. Reduce heat to a simmer and cook until fruit is soft, about 45 minutes.
- Remove saucepan from heat; discard cinnamon stick. Mix in lemon zest. Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency. Allow to cool and thicken before pouring into sealable jars.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 47.9 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.4 g, Sodium 4.4 mg, Sugar 33.3 g
QUINCE PRESERVES
The subtle charms of quinces are easily revealed. Naturally occurring pectin in the fruit lets preserves set without added thickeners.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes about 7 cups
Number Of Ingredients 4
Steps:
- Bring quinces, 1/2 cup sugar, and the water to a boil. Cover, reduce heat, and simmer gently until quinces are tender, about 1 1/2 hours. Transfer quinces to a plate to cool. Reserve cooking liquid.
- Coarsely chop quinces, and return to pot (including seeds, cores, skins). Bring to a boil. Slowly stir in remaining 5 cups sugar and the lemon juice. Cook, stirring, until preserves are thick, orange, and register 220 degrees on a candy thermometer, about 25 minutes. Pass through a fine-mesh sieve; discard solids. Let cool.
QUINCE JELLY
Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It's a great way to use up a glut of the fruit
Provided by Katy Gilhooly
Time 2h20m
Yield Makes 2 x 350ml jars
Number Of Ingredients 4
Steps:
- Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
- Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
- Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.
Nutrition Facts : Calories 34 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.1 grams fiber
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