Remove the cores and seeds from the quince pulp. Put the quinces through a ricer or mash with a potato masher. Weigh the purée and allow
Do the plate test; drop a teaspoonful onto a saucer and tilt. The jam should cling rather than slip down easily, and it should wrinkle when poked. Pour into warm sterilised jars. Seal with the lids and turn upside down. Leave to cool before turning upright, creating a vacuum. Store in the pantry until opened, then keep in the fridge.
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