Monday 12 October 2015

Quince jam

I made just over the eight jars above from one plant. 

I'm nearly there on the jam making for the year. I seem to have made silly amounts, but no doubt after Christmas,  I will find our stocks are at a slightly more sensible level.
Today it was the turn of the quinces. Mine are a Japanese Quince rather than the old fashioned English quince, but they still make good jam.
It's a bit of a faff due to the rather unforgiving nature of the raw fruit, but the end result is well worth a try.


Once the fruit has been harvested, give it all a good wash. I then cut it into quarters (being very careful as its a hard fruit and the knife could easily slip!), then slice diagonally across the core to remove the pips. I don't peel them. In fact, I'm not sure it would be possible to anyway!

After prep, I was left with about 2kg fruit

I place the prepared fruit into a large pan with about a litre of hot water and simmer until the fruit is soft and pulpy. I let it cool for a bit, then strain through a metal colander into another large pan, thereby removing any hard bits of core/skin. (I gave the unwanted quince mush to the chickens who devoured it!).

  

To the strained quince purée, I added 1kg of sugar for the 2kg prepared fruit weight and 1 large teaspoon of nutmeg. The nutmeg is optional or you could add vanilla. I am imagining serving my quince jam with cheese, so liked the idea of a savoury twist.

The strained quince purée

Boil until  it has reached setting point - mine took about 15 minutes in total. Decant into warm, sterilised jars. Add lids and labels. Store as per any other jam.

I made this last year and found that it darkened and solidified more after about a month, so I would suggest that you wait this long before eating it to allow the full flavour to develop. As I say, it's lovely with cheese, like a Spanish membrillo, but equally nice on toast or muffins.

15 comments:

  1. Replies
    1. It's quite lovely and different to other jams. I guess it's less sweet?

      Delete
  2. I saw on Countryfile last night they were making quince jam, sounds nice.

    ReplyDelete
    Replies
    1. I'll have to watch it on catch up - I missed it last night.

      Delete
  3. I'm hoping to be much more prepared for some jam making next year. Your quince jam sounds very tasty. X

    ReplyDelete
    Replies
    1. I may have slightly overdone it this year as I only have 4 empty jars left and no room left in my cupboard, but it does make good gifts and it tastes so lovely to eat your own jam :)

      Delete
  4. What a brilliant idea to strain through a colander to get big bits of peel etc out ... genius :-) I just chickened out of any messing and went with Quince and Apple Jelly, next year I'll give your method a go.

    And I bet your chickens loved you after that delicious snack!!

    ReplyDelete
    Replies
    1. I'd read online all sorts of ideas - grating them (yeah right!) , cooking them in a foil bag in the oven....frankly I found my way was the easiest. I haven't ever made jelly - don't haves the frame or muslin bags. Might try that next year.
      The chucks were happy little birds!

      Delete
  5. I love to try it as I've never tasted Quince. Is it applely??

    ReplyDelete
    Replies
    1. It has a slightly citrus tinge to it - not too sweet. I rather like it because it's so different to many other jams. It goes nicely with a curry too!

      Delete
  6. The jam looks delicious. I love the satisfaction of preserving the harvest. So satisfying to see all the jars lined up.

    ReplyDelete
    Replies
    1. Yes, it certainly feels good to have a cupboard full of home made goodies! I think the kids. Isn't rather I was baking than making jam, but when I make a Victoria sponge cake with Orange curd or loganberry jam, they'll appreciate the effort I think!
      Thank you for all your comments on my previous blogs too - welcome aboard ;)

      Delete
  7. I buy a quince slicing jam that I serve with cheese and crackers. It is so good.
    But I am sure yours being homemade is much better.

    OK, you placed the jam is sterlised jars, do you do the whole water bath canning sealing
    or will this be fine to just place on a shelf to use for later ?

    cheers, parsnip

    ReplyDelete
    Replies
    1. No I'd don't do the water bath for jams, just normal sterilising of jars. I've never had an issue and they are eaten fairly quickly. Last year's batch could have been sliced, but is in jars. I guess you could do that chefy thing of quenelling the spoonful??

      Delete
    2. Thank you for the answer.
      I make Japanese pickles all the time but like your jams we eat them right away. I eat them with everything.
      I don't grow all the fruit and veg like you do but i would like to make a jar or two of jam. Just to try it.
      Maybe some prickley pear jam as the cactus and fruit grows everywhere where I live.

      Delete