We have been eagerly anticipating quince season to prepare a delicious and aromatic jam, and it is finally here! As soon as we spotted them at the market, we bought them up.
This quince jam is entirely different from what you typically find in supermarkets. Firstly, its appearance: it boasts a beautiful soft pink hue. Its flavour is a delightful blend of quince with the fragrance of star anise, cinnamon, and lemon.
You can enjoy this jam by the spoonful, mixed into yoghurt, with breakfast bread or afternoon biscuits, on top of soft cheese, or as a filling in cookies. However you prefer it, making jam at home is an unparalleled experience, and the pride you feel with each taste is invaluable.
Ingredients:
1.5 kg of peeled and chopped quince
750 g of sugar
Juice of 3 lemons
Zest of 1 lemon
1 cinnamon stick
1 star anise
5 sterilised jam jars with lids
Let’s get started
Prepare a large bowl filled with plenty of cold water and the juice of one lemon. This will help prevent the quince from oxidising and turning brown as you cut and prepare it.
Wash, peel, and cut the quince into 2 cm pieces, placing them into the water with lemon.
Now, let’s prepare the jam:
In a large pot, add the chopped quince, a splash of water just to cover the bottom, the sugar, cinnamon, star anise, and lemon zest. Cook uncovered over medium heat for 30 minutes, stirring occasionally. You’ll see the sugar begin to dissolve and the quince will become glossy.
After the cooking time, insert a wooden stick or knife into the quince; if it goes in easily, the fruit is ready to be blended.
Using an immersion blender or regular blender, puree the fruit until you reach your desired consistency. Some prefer chunks of fruit in their jam, while others do not, so you can decide how you want it.
Pour the hot jam into the jars, sealing them tightly with the lids. Flip the jars upside down and allow them to cool completely. Once cooled, store them in the fridge.
