Quince- A fruit that’s widely used in Middle-east in both sweet and savoury dishes. So the smell and the taste takes me back to my childhood. I managed to get hold of a couple of quince and made some jam with them yesterday, the way my grandma used to… with cardamom. Imagine the wonderful fragrant smell whilst its cooking!! Mmmmm.
This Sunday morning I went to work for a few hours…on my way back I was delighted knowing the jam (well….and my boyfriend! ) is waiting for me at home. Stopped by a shop and bought a rustic loaf of white bread and some cream.
Cream to make butter with! I have a few blocks of butter at home but I wanted it a wee bit more special… you know that extra little touch? A home-made butter that goes well with the sweet jam and even sweeter memories!
- 2 Quince fruits
- Sugar about 200g
- Cardamom seeds of 3 pods
- A squeeze of fresh lemon juice
- De-seed quince, no need to skin- chop roughly
- Pour enough water to just cover the chopped fruit and cook on medium heat – till slightly soft (al Dente)
- Add sugar and the seeds of 3 cardamom, sugar and squeeze of a lemon juice.
- Cook over a low heat for a couple of hours…taste and adjust the flavour.
A couple points:
Unlike other jams the sauce pan lid should stay closed whilst cooking (helps to achieve the change of a colour from yellow to gorgeous red)
Like any other jam…should be cooked in a non-stick pan and stay in the same dish over a night before transferring into a jar.
Thanks for looking and come back soon!