My homemade quince jam cooling in fowlers vacola jars

‘Rudely Abundant’ are the words I’d use to describe our quince tree. It sits solidly in the middle of our little orchard, dominating the space due to its advanced age and size.

It has been intruding on my thoughts as I trek past it each morning on the way to feed the turkeys. I know to many they’re a delicacy, lovingly transformed into pastes to be served with luscious cheeses, but to me they’ve loomed large as a fruity resource I feel obliged to do something with, but don’t particularly want to invest the time and energy to do so. I’ve given away buckets of the fruit to friends and family, yet still there are heaps left!

Luckily I happened upon a quince jam recipe at a friends place, in a beautiful book called ‘Apples for Jam’. It’s the simplest way I’ve found to convert them into something my family will eat enthusiastically – so far it’s been a big hit as a sweet sauce to be spooned into homemade yoghurt for breakfast or a snack. I’ve made two lots and have 10 jars of quince jam stashed in the pantry – the rest will go to the turkeys and chooks as they fall from the tree. Next year I must remember to bag some and sell them by the roadside to those who would really appreciate them!

Double double toil and trouble, Fire burn and cauldron bubble.... the jam pan mid-boiling

Here’s the recipe – NOTE: I scribbled down most of the important points of the recipe on a scrap of paper, so it’s not an exact copy of the text from ‘Apples for Jam’. I’m sure it’s much more eloquently worded in that book.

Ingredients:

2 kilograms quinces

700 grams of sugar

Juice of one lemon

Method

Scrub clean the ‘fuzz’ off the outside of the quinces. Put in large plan along with the juice of one lemon, cover with water and boil for 1/2 hour. Leave to cool and sit overnight.

Remove liquid from quinces and save (this liquid will be added again later).

Peel and core quinces (I used a sharp, small knife for this). Place quince fruit into large pan. Add sugar.

Take saved liquid, then add enough water to make 2 and 1/2 litres of combined liquid, which you then add to pan. Boil for 1.5 plus hours until the quinces take on a purply colour. Then check if it will set, and bottle.

Voila! – Quince Jam, happy kids and guilt assuaged. A very productive little exercise….

Tagged with:
 
WordPress SEO
Skip to toolbar