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.
Quince Jam Recipe
2 pounds of quinces
2 cups of sugar
3 tablespoons fresh lemon juice
A dash of cinnamon
Peel the quince with a vegetable peeler and put in a large bowl and str to the sugar into the fruit and let sit for about 4 hours.
Cook over low heat about 20 minutes, until the jam thickens. Remove any white foam as it rises.
When thick and jammy-like, 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. A prefect treat for kids while you read them the much-loved Edward Lear poem the Owl and the Pussycat:
More fresh fruit jams here on Green Prophet:
Lovely recipe for this winter season. This looks really yummy and love to taste it. Like to prepare this.