QUINCE + STAR ANISE JAM
MAKES 1 Litre
Quince Jam is a fine autumn treat, in my view well worth making to have on hand into the cooler winter months and beyond. This recipe creates a jewel like jam with a flavour that is tart and unique.
If you’ve never made jam or jelly before, this is a great recipe to try as its quite foolproof and easier to make than most preserve recipes that require setting the fruit as quince is pectin rich and sets with ease.
INGREDIENTS
1kg quince
10 star anise
2 lemons
1kg caster sugar
METHOD
Wash quinces (no need to peel). Quarter and core. Place quarters in a large bowl with juice of 1 lemon. Top up with water to cover (to avoid quince browning).
Place cores in a medium saucepan with 1L water. Bring to the boil over high heat. Reduce heat and gently simmer for 1 hour.
Drain quarters and process in small batches in a food processor until roughly chopped. Place processed quinces in a large saucepan with star anise, sugar and juice of remaining lemon. Strain over cooking liquid from cores. Stir until sugar dissolves. Bring to a simmer over medium heat. Simmer for 45-60 minutes or until quince turn pink and jam sets when tested on a frozen plate.
Transfer jam into sterilised jars.
NOTES + VARIATIONs
Try different additions, such as quince + vanilla bean or quince + ginger