Have you met the quince? You might have come across it in a market and passed it by. It’s yellow, but not yielding like an apple. It looks like a bumpy pear. Raw, it’s inedible. What do you do with it?
The simple answer is: cook it. Quinces under heat become sweet and tender, with a divinely fruity aroma. They cook alongside other ingredients in tajines like this vegetable-based one, but the best-loved way to eat them is as jam. This recipe has all of three ingredients. You just need an interval when you’ll be at home doing other things – time does most of the work for you.
2 lbs. – 1 kg. quinces
2 cups sugar
3 tablespoons fresh lemon juice
Peel with a vegetable peeler and grate the quince. Put into a large bowl and stir the sugar into the fruit. Cover and let it stand 4 hours.
Cook over low heat about 20 minutes, until the jam thickens. Remove scum as it rises.
When thick and jammy, take off the heat and stir lemon juice in.
Store in sterilized jars or in clean, dry jars in the refrigerator.
Serve on toast, with cheese on the side. A delicious breakfast or snack.
More fresh fruit jams here on Green Prophet:
Image of quince jam via Shutterstock.