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Rustic Quince Apple Jam

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Level: Easy

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Description

Rustic quince apple jam uses quinces with the skins on to retain the most quince flavour, paired with a blend of spices: coriander, cardamom, star anise, cinnamon, vanilla bean. The post on my blog contains tips for the novice jam maker to make the process easy and fun, including how to prepare quinces for jam making, how to test for setting point, how to sterilize jars, troubleshooting tips and tricks.

Ingredients

  • 1 kilogram Quinces
  • 750 grams Apples
  • 3 whole Lemons, Divided
  • 8-¾ cups Water
  • 3 whole Star Anise
  • 1 stick Cinnamon
  • 1 teaspoon Coriander Seeds, Ground
  • 1 teaspoon Cardamom, Ground
  • 1 whole Vanilla Bean
  • 1-½ kilogram Low GI Cane Sugar

Preparation

Prepare a large bowl of water and add the juice of 1 lemon. Prepare the apples and quinces by washing, coring and cutting into small cubes (leave the peel on), adding these to the lemon water as you go to avoid discoloration.

Once all fruit are prepared, add to a large wide mouthed heavy pot or jam making pot, along with the water. Add the whole and ground spices and the vanilla bean.

Heat the fruit, spices and water on medium heat until they reach a simmer. Simmer on low heat for up to an hour or until all the fruit pieces have softened and just begun to disintegrate at the edges.

While the fruit is simmering, sterilize jars by placing the just washed and rinsed jars on a cookie sheet in a 110ºC (230ºF) oven for 15 minutes and boil the lids for 5 minutes in boiling water. (For more tips on this, see the full blog post linked to this recipe.)

Add juice of 2 lemons and zest of 1 lemon. Add sugar and stir to dissolve.

Turn heat up to achieve a rolling boil. Continue the rolling boil for up to 30 minutes or until setting point is reached. Test for setting point when jam begins to thicken and become glossy and bubbling slows a little—a soft set is preferable, so when you notice these signs, turn off heat and test by dropping a small spoon of jam onto a saucer that you have cooled in the freezer. Allow to cool, run your finger through the jam and if it remains parted it is set. (For more tips on checking setting point, see full post linked to this recipe along with troubleshooting tips for what to do with runny or overcooked jam.)

Decant the jam into sterile jars with a ladle, taking care as the jam will be hot. Wipe the rims of the jars with a clean tea towel and apply the sterile lids. Allow to sit on a chopping block on the bench to cool down. Check if the jars are sealed by seeing if the buttons in the middle of the lids are depressed.

Can be stored in a cool dark place for up to 2 years, refrigerate and use within a couple of months after opening. Delicious for breakfast on toast or a croissant or in a quince apple jam gin sour cocktail.

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