Recipe translated from La Cuisine de Christiane
http://lesbonsptiplats.canalblog.com/archives/2007/09/28/6274959.html
quince 1kg (net)
sugar 750g
Lemon juice: half lemon
water 500ml
vanilla bean 1 piece
cinnamon, ginger, star anise (optional)
1. Peel the quince, remove seeds and stones. Cut it in quarter first, then slice it into 3-4mm thickness pieces.
2. Put the fruit in a pot, add water which should not cover the fruit completely. Bring to a boil and cook about 30 minutes. The quince should be very soft. Stir occationally so the fruit doesn't stick to the pot.
3. Turn off the heat, add sugar, vanilla bean, lemon juice, and spices(optional). Leave it to cool.
4. Put it in the fridge untill the next day in a bowl covered. I put my pot directly in the fridge.
5. The next day, pour the fruit into a pot. Bring to a boil and cook for about 30 minutes. Stir occationally. When the temperature reachs 103C or 104C, turn off the heat. Without a themometer, put a drop of jam on a cold plate, the jam should set immediately.
6. Fill jars with quince jam. Put the jar up side down till it's cool.
I used 413g sugar instead for a less sweet taste. We can adjust the sugar according to our taste but the quantity of sugar should not be too small.
When we add spice, the quantity depends on our taste. But the taste of spice should not cover the fruit's taste and should enhance the aroma.
sugar 750g
Lemon juice: half lemon
water 500ml
vanilla bean 1 piece
cinnamon, ginger, star anise (optional)
1. Peel the quince, remove seeds and stones. Cut it in quarter first, then slice it into 3-4mm thickness pieces.
2. Put the fruit in a pot, add water which should not cover the fruit completely. Bring to a boil and cook about 30 minutes. The quince should be very soft. Stir occationally so the fruit doesn't stick to the pot.
3. Turn off the heat, add sugar, vanilla bean, lemon juice, and spices(optional). Leave it to cool.
4. Put it in the fridge untill the next day in a bowl covered. I put my pot directly in the fridge.
5. The next day, pour the fruit into a pot. Bring to a boil and cook for about 30 minutes. Stir occationally. When the temperature reachs 103C or 104C, turn off the heat. Without a themometer, put a drop of jam on a cold plate, the jam should set immediately.
6. Fill jars with quince jam. Put the jar up side down till it's cool.
I used 413g sugar instead for a less sweet taste. We can adjust the sugar according to our taste but the quantity of sugar should not be too small.
When we add spice, the quantity depends on our taste. But the taste of spice should not cover the fruit's taste and should enhance the aroma.
