The yellow-skinned quince looks and tastes like a cross between an apple and a pear. It’s packed with potassium, as well as other health-boosting vitamins and minerals, making it a great addition to your diet.
Ingredients (Makes four 250ml jars)
600g granulated sugar
2litres water
825-875g quartered, cored, peeled quince
4 Ball® jars
Ball® preserving rack
Method
Prepare jars and lids according to the instructions.
In a large, deep stainless steel saucepan, combine the sugar and water. Over a high heat, bring to a boil, stirring to dissolve the sugar. Boil hard, stirring frequently, for five minutes. Stir in the quince. Reduce the heat and boil gently, stirring frequently, until fruit is transparent and syrup thickens.
Remove from heat and test to see whether it has reached gel stage: dip a cold spoon into the boiling mixture. Lift the spoon and hold it horizontally and edge down, so the syrup runs off the edge. When the drops join together and they ‘sheet’ off the spoon, you have reached gel stage.
When the gel stage has been reached, skim off the foam.
Ladle hot jam into hot jars, leaving 5mm space at the top. Remove air bubbles and top up if necessary. Wipe the rims. Centre the lids on the jars. Screw the bands down just until resistance is met, then increase to fingertip-tight.
Place jars in a preserving rack and lower into a large pan of hot water, ensuring the jars are entirely covered. Bring to a boil, maintaining it for ten minutes. Turn off the heat and leave jars in hot water for five minutes, then remove and leave to cool.
Based on 1 Review(s)