Quinces originated in Persia, now Iran, and are traditionally enjoyed with bread and tea for ‘sobhaneh’ (breakfast). Quinces are in season in Australia in April and May.
Cardamom-spiced quince & rosewater jam
Recipe makes 3 medium-sized jam jars
600g of quince (about 3 medium-sized quinces)
2tbs fresh lemon juice
4 green cardamom pods
1tbs rosewater (optional)
1. Wash, dry and cut quince into quarters. Remove the core and slice into small wedge-shaped pieces, and immerse into a bowl of water so they retain their colour.
2. In a pot combine sugar, 450ml water, quince and lemon juice.
3. Pierce the cardamoms with a knife then add them to the pot, giving all ingredients a quick stir.
4. Reduce heat to very low. Cover and simmer for 1.5 hours. Do not remove the lid during this time.
5. After 1.5 hours, lift the lid and make sure the quince has changed into a light red colour and the syrup has thickened to the right consistency. An easy way to check the consistency is by scooping up a small amount of the syrup and allowing it to cool on a spoon. If the syrup is sticky once cooled then the jam is ready. If it’s too runny, cook the mixture uncovered for a few more minutes until the syrup has thickened.
6. Optional: Add rosewater to the pot and simmer for another five minutes.
7. Remove from heat and allow to cool.
8. Remove cardamom pods from mixture.
9. Pour jam mixture into sterilised jars, and keep in a dark, cool place until ready to serve.
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