Quince-plum “jam”

Quince-plum “jam”

By
From
Scandinavian Comfort Food
Photographer
Columbus Leth

The quince is originally from the Caucasus, where it still grows wild today, and made its journey westwards across to the Mediterranean regions of Europe. It has the most beautiful little flowers when it blossoms in the spring, and the fruit is in season in October.

It is particularly popular in jams and jellies due to its high levels of pectin, and has become very popular again over the last decade. In Danish it is called kvæde and often gets dried and mixed in tea. Here I combine it with plum and serve it on my yogurt or porridge in the mornings, but also with cheese in the evening, or with roast duck.

Ingredients

Quantity Ingredient
10 green cardamom pods
2 cinnamon sticks
1 teaspoon coriander seeds
1.5kg quinces, peeled and cored
2 litres water
750g light cane sugar
3 lemon, Finely grated zest and juice
750g plums, stoned

Method

  1. Place all the spices in a square of muslin and tie to secure with string. Place the quinces, water, sugar, lemon zest and juice in a large saucepan with the spice bag, and bring to the boil. Cover and let it simmer until the quinces are al dente (test with a small, sharp knife). Using a slotted spoon, remove the quinces and plums from the liquid and leave to cool.
  2. Reduce the liquid in the pan to 750ml. Remove and discard the spices.
  3. Chop the cooled quinces and plums into smaller pieces. Add the quinces to the boiling reduced syrup and boil for 1 minute, then add the plums and bring back to the boil for 1 minute.
  4. Pour the hot jam into warmed, sterilized jars and seal. It will keep for months stored in a cold place.
Tags:
Scandinavian
Danish
Swedish
comfort food
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