Make the most of seasonal quinces with this gorgeous breakfast jam.
- Wash quinces (no need to peel). Quarter and core. Place quarters in a large bowl with juice of 1 lemon. Top up with water to cover (to avoid quince browning).
- Place cores in a medium saucepan with 1L water. Bring to the boil over high heat. Reduce heat and gently simmer for 1 hour.
- Drain quarters and chop into 1cm cubes. Place in a large saucepan with sugar and juice of remaining lemon. Strain over cooking liquid from cores. Stir until sugar dissolves. Bring to a simmer over medium heat. Simmer for 45-60 minutes or until quince turn pink and jam sets when tested on a frozen plate (see Note).
- Store jam immediately in sterilised jars (see Note). Close lids and turn jars upside down. Stand until cooled.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set