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Quince jam with agar-agar

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Ingredients for 1 servings:

  • 2 kg quince(s)
  • 500 g sugar
  • 4 tsp agar-agar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Wash and brush the quinces to remove any fluff, quarter them, and remove any stems and blossom tips. This is best done with a large serrated knife. Place the quinces in a very large pot, just cover with water, and simmer for 50 minutes until soft. Allow to cool. Drain and reserve the cooking water. Remove the core, semolina, and peel. Purée the quince puree with 500 ml of the cooking water, add the sugar and agar-agar, and bring to the boil. While hot, fill twist-off jars, seal, and allow to cool. Tip: You can make jelly from the remaining cooking water. Always reduce the juice by half. It can also be used to make New Year’s punch. I use quinces from my garden.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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