Quince preserve

Quince preserve

By
From
Turquoise
Makes
1 kg
Photographer
Lisa Cohen and William Meppem

Large, floral-scented quinces grow in abundance around Turkey. They’re used in the late autumn to make compotes, jams and jellies, preserves and candies, and are also added to savoury casseroles.

Ingredients

Quantity Ingredient
2kg quinces
1 stick cinnamon
sugar
1 tablespoon orange-blossom water

Method

  1. Peel and core the quinces, reserving everything. Put the peelings and cores into a large, heavy-based saucepan. Slice the fruit thickly and arrange it on top of the peelings with the cinnamon stick. Pour on enough cold water to just cover the sliced quince, then press a piece of greaseproof paper cut to size down over them. Bring to the boil, then lower the heat and simmer until the sliced quinces are very tender, around 30 minutes.
  2. Use a slotted spoon to transfer the sliced quinces to a bowl. Raise the heat under the saucepan and boil vigorously. Every now and then crush the peelings and cores with a potato masher to extract as much pectin as you can. When they have reduced to a mushy pulp, about 10–15 minutes, tip the contents of the pan into a jelly bag or muslin square suspended over a very large bowl. Leave to drain overnight.
  3. Measure the collected juice and add 500 g sugar to each 600 ml juice. Put the juice and sugar into a large, heavy-based saucepan and stir well over a low heat until the sugar has dissolved, then bring to the boil.
  4. Add the reserved sliced quinces to the saucepan and boil over a high heat for 20 minutes, or until the preserve reaches the setting point. To test, spoon a small amount onto a cold plate and place in the refrigerator to cool. The preserve is at setting point if it forms a skin that wrinkles when you push your finger through it. When the preserve is ready, remove the pan from the heat and skim any froth from the surface. Stir in the orange-blossom water.
  5. Divide the preserve between sterilised jars, making sure the quinces and jelly are evenly distributed. Seal and store.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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