By xtine on December 14, 2007
Photo by xtine
Photo by xtine
"This jam is a delicious accompaniment to cheese, and it makes a wonderful glaze for pork, game or chicken. It's also great just on toast with butter! I suppose technically it's a jelly, because it doesn't have pieces of quince in it, but it's not clear like a jelly, so I call it jam ;) Quinces contain a lot of natural pectin, so you don't need to add any. However, you will need to keep checking the set while you cook it - use the cold plate test to do this (instructions below in the recipe). Check the set after the initial 20 minutes of cooking, and then every 5 minutes after that. Do not give up - this jam has to cook for a while. It may take up to 40 minutes for the jam to reach the "set" point, depending on the level of heat you are using. Just keep cooking it down. The jam will turn a reddish-brown color as it cooks."
Serving Size: 1 (2300 g)
Servings Per Recipe: 1
"This was my first experience at making jam last year. It was so easy to follow, for years i had no idea as to what to do with the quince that fell off the trees then I heard about quince jelly and figured I would give it a try. after filling my jars I tasted the pot and was a little unsure because the spices seemed weak. But when I opened a jar a few days later it was amazing all the flavours came together! My first batch of this season is on the stove as I type, I will try a few other recipes but I had to do this one first because of all the requests from people who had it last year!"
"IT SET...IT SET...IT SET!!! The number of spices seemed so much, but it is an excellent balance. Reminds a little of the flavour of a mulled wine. Delicious! Will be making again. I would call this a jelly. Mine came out very dark but clear except for the peel and the shading caused by the spices. 10/10."
"I am so glad to be the first to rate this delicious recipe! I had tried to make quince jelly last week, and it was such a dismal failure (probably on my part), because I had no clue as to how to do it, and had to rely on complicated and confusing instructions that I got elsewhere on the internet. Well, the jelly didn't set and I was at a loss as to what to do with it. So when I saw this recipe on Zaar, I figured I had nothing to lose. I just had a small amount of quince left, just enough to make up 1/2 pint of jam. Well, your instructions were simple and easy to follow, and the result was just wonderful! I tasted what was left in the pot and it was out of this world! The combination of spices was perfect. I am so glad that I found your recipe, and this is what I will be making next fall, when my crop is ready. Too bad I didn't see it first, before I attempted to make the jelly! The nice thing in making this jam, was that I just had to walk outside my kitchen door and pick an orange and a lemon from the trees that are growing in my yard. Since I grow them organically, I didn't have to worry about sprays, etc. Same with my quince. Thank you so much, xtine, for a wonderful, tasty and easy jam recipe, that I will be making every year, for myself and also to give away as gifts."