World Cuisine

Spiced Quince Jam

cook 30 mins
  • 450 g (14 1/2 oz) fresh quinces
  • squeeze of lemon juice
  • 350 g (11 1/2 oz) granulated sugar
  • 225 ml (7 1/2 fl oz) water
  • 2 cinnamon sticks
  • 1 vanilla pod
  • 2–3 star anise
  • 6 cloves
  • 2 strips of lemon rind
  • mini pancakes, to serve
  • Peel and core each quince, then place in a bowl of water with the lemon juice to prevent discoloration.
  • Place the sugar and measurement water in a heavy-based saucepan and bring to the boil, stirring continuously until the sugar has dissolved. Add the spices and lemon rind, then reduce the heat and simmer gently for 2–3 minutes.
  • Meanwhile, coarsely grate the quinces, then add to the syrup and simmer gently for a further 15–20 minutes. Serve the hot jam spooned over mini pancakes. (The cooled jam can also be stored in sealed sterilized jars for 2–3 months.)
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