Sally Butcher

Quince Jam with Cardamom

 

Preparation info
    • Difficulty

      Easy

Appears in
Persia in Peckham
Persia in Peckham

By Sally Butcher

Published 2007

  • About

I have elsewhere in the book waxed lyrical about the joys of this fragrant fellow. I get over-excited during the far-too-short quince season, but this jam offers a way of enjoying the fruit all the year round.

Ingredients

  • 2 kg quinces
  • 1 litre water (see method)
  • 2 kg

Method

Wash, peel and core the quinces, reserving all the ‘rubbish’. Cover the quinces with water to stop them from discolouring, and then boil the discarded bits in a little water for around an hour. Strain the water into a heavy-bottomed pan, and then throw the core and pips and peel away. Make the fluid