Spicedquincejam Recipes

Steps:

• Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush.
• Heat water and lemon juice to a simmer in a saucepan. Add quince. Bring to a boil and add sugar and cinnamon stick. Reduce heat to a simmer and cook until fruit is soft, about 45 minutes.
• Remove saucepan from heat; discard cinnamon stick. Mix in lemon zest. Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency. Allow to cool and thicken before pouring into sealable jars.

Steps:

• To make the quince juice, wash & wipe off fuzz from quinces, cut off stem & anything remaining at blossom end and cut into eighths. Do not discard the cores or the seeds as they contain a lot of natural pectin. Place in a large pan and cover with water so the pieces float. Bring to a boil and stir. Reduce heat to a low simmer, cover and simmer for 2 to 3 hours, stirring occasionally (2 hours will do the trick, but I like to let it simmer for 3, so the fruit is very soft).
• Using a fine sieve, strain the "juice" from the pulp. The "juice" can vary from an actual juice to a thin puree - it depends on if the fruit breaks down or not. Press on the fruit with the back of a large spoon to extract all the juice.If some of the pulp squeezes through the sieve and into the juice that's fine. If you get more than the 6 cups needed for this recipe you can freeze it to use later.
• Place two or three small saucers in the freezer. You will use these later to check the set of the jam.
• In a preserving pan, combine the 6 cups quince juice, juice and zest of the orange and the lemon, spices, & sugar. If you don't have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when making jelly or jam.
• Bring to a boil and continue cooking on medium-high heat for about 20 minutes, stirring gently. Check the set - it may take up to 40 minutes of simmering over medium high heat for the jelly/jam to reach the set stage - use the cold plate test to check set: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard, if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
• Once the set point is reached, put the jam into jars, leaving 1/4 inch headspace; place flat lids and rings on and process in a boiling water bath for 10 minutes.

Steps:

• Melt butter in a saucepan over medium heat. add quinces and sugar, and stir to coat. Stir in remaining ingredients, and cover with parchment cut to fit pan. Bring to a boil. Cover, reduce heat, and simmer gently until tender, about 1 1/2 hours. Spoon quinces and syrup into bowls.

Steps:

• Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
• Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
• Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

Steps:

• Prepare jelly jars and seals by sterilizing them in boiling water.
• Remove grapes from stems; rinse and drain.
• Place grapes in a large heavy-bottomed pan and mash to break skins.
• Add remaining ingredients and bring to a full rolling boil.
• Reduce heat to medium-low and let boil gently for about 20 minutes, stirring occasionally.
• Strain through a food mill or sieve.
• Put strained mixture back into the pan and bring back up to a simmer.
• Pack into sterilized jelly jars.
• Seal jars as directed by the manufacturer.