I got given some quinces so I had a stab at making quince marmalade. I added some essence of roses, and it was inspired. Thank you to Mrs Bird.
- 5 Quinces – each quince produces around 100g flesh
- 1 lemon
- 500g jam sugar
- 2 tbsp rose water
- I wiped the fuzz off the quinces, put them in a pan and covered them in water, and simmered in a covered pan for an hour.
- Once the quinces were tender, I cooled them, peeled and cored them and chopped the flesh up into small chunks.
- I added the peel and cores to the remaining water and boiled this up with the zest of the lemon. The liquid started to change to a gentle light red.
- I strained the liquid, and then added the rose water and lemon juice, and made the volume up to around 300ml
- I put the chopped quince into the liquid, and started boiling, as the colour darkened I added the jam sugar, and boiled to setting point. (I used a jam thermometer, but I also used the cold plate technique)
- I poured into clean jars that I had heated up in the oven.
The test on the spoon was wonderful, but the true test will be in the morning when I try it on toast.