Most of this batch of quince jam will be travelling back to Singapore to my mum via Celeste (@petitevalse). This will be the first time that Mum and Dad will have quinces. They are still buying store bought jam from the supermarket. Old habits are hard to kick and I am to blame for not teaching mum how easy it is to make homemade jam. Having said that, I did grow up with supermarket jam, thinking that it is the best in the world. I was awarded with peanut butter and jam sandwiches when I am good. Now, I make my own jam and can’t remember the last time I bought any jams from anyone. Jamming is such an easy and satisfying process.
Quince has a really short season and are usually availiable from April till June. They have a rather ‘furry’ exterior and a very beautiful and floral smell.
- 915g of freshly grated and cored quince (you can leave the peel on, just make sure that is washed properly)
- 800g of sugar
- 31/2 cups of water
- 50ml of freshly squeezed lemon juice (check out the lemons from my backyard below)
- 1tbsp of lemon zest
- Grate 1/2 a nutmeg (you can choose to add vanilla seeds or even cinnamon instead)
- Wash the quince, core, grate and leave aside
- Add grated quince, lemon juice and lemon zest to boiling water. Reduce heat and simmer until the quince is soft
- Next, add sugar and bring the quince mixture to a boil. Stir until all sugar is dissolve. Lower to medium heat uncovered. Just need to stir occasionally
- The quince jam turns a reddish pink and thickens. Stop when it reaches your desired consistency. Check after 35-45mins
- Pour into sterilised jars when it is still hot. Put the lid over and turn it upside down to form a vacuum
I hope my parents love it as much as I enjoyed making it. I bought the last batches from Collingwood farmers market just this weekend. Will be poaching and trying out a quince paste recipe that @MissJackson of Jackson Cafe had shared with me. Go find some quinces before you have to wait till next year!
What food did your parents reward you when you were young?