PRESERVES
Quince and Apple Jam
recipe by
SHERALEE MENZ & MARIEKA ASHMORE // THOSE BAROSSA GIRLS
Apples and quince are quintessential Barossa autumn fruits, and they pair beautifully in this jewel coloured (and rather delicious) jam. Perfect on a freshly toasted piece of sourdough, or teamed with scones and cream. Or even include it on a grazing platter to pair with a strong cheese and some dill cucumbers.
Ingredients
- Juice of 3 lemons
- 1 kg apples
- 1.5 kg quince
- 5 cloves
- 1 cinnamon stick
- Finely grated zest of one lemon
- 1.75kg of sugar
Method
- Put three litres of water and spices into a large jam pan. Peel and core the apples and quince. Cut them into small-ish cubes (if you like your jam chunky then leave the pieces big. If you like your jam smooth, then cut them smaller). Put your fruit pieces into the pan as you go.
- Put the pan onto the heat and simmer slowly until the fruit is starting to break down. This may take as much as an hour if your fruit pieces are large. It is normal for quince to develop its ruby shade as it cooks, therefore the longer you cook the deeper the colour.
- Add the lemon zest, lemon juice and sugar. Stir until the sugar has dissolved.
- Put your clean, cold jars into a cold oven and bring to 100 degrees
for a minimum of ten minutes. - Bring the jam to a rapid boil, stirring often to prevent it catching.
Boil until setting point is reached. - Carefully bottle your hot jam into the hot jars using a jam funnel.
Wipe the rims clean and seal with screw top lids, or Fowlers clear jam covers. Refrigerate once opened. Unopened jars should have a shelf life of approximately 12 months (if they don’t get eaten sooner, of course!)
