Quince jam turns red and sets like jelly because of the seeds. The pectin and tannin in them pass into the syrup over a long boil. Throw the seeds away and the jam stays pale yellow and runny.
Ingredients
For the quinces
For the syrup
For the consistency
For jarring
Method
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Prepare the quinces
Peel them and cut out the cores. KEEP THE SEEDS. Cut the quinces into cubes and drop them into water with lemon juice.
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Rest them in sugar
Drain the quinces, mix them with the sugar and leave for 8 hours.
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Tie up the seeds
Tie the seeds into a piece of muslin.
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Bring to the boil
Tip the quinces and their juice into a pan, add the water, cinnamon and the bag of seeds, and bring to the boil.
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Cook it long
Cook over a low heat for 50 minutes, until the quinces turn red.
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Add the lemon
Take out the bag of seeds, add the lemon juice and boil for another 8 minutes.
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Test the set
Check it with the cold plate test; it should set like jelly.
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Fill the jars
Fill the jars while hot, turn them upside down and leave to cool.
Tips
- Do not throw away the seeds; all of the colour and the set come from them.
- Drop the quinces into water with lemon juice as soon as they are peeled, or they darken.
- Be patient about the colour; the red does not come before fifty minutes.
Nutrition
Values are per serving and approximate.