Spiced Quince Jam Recipe

How to Make Spiced Quince Jam

1. Wash and peel 1 kg quinces. Core and finely chop them.
2. Place the chopped quinces in a large, heavy-bottomed saucepan.
3. Add 700g granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground ginger, and a pinch of ground nutmeg.
4. Add 100ml water to the saucepan.
5. Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar.
6. Reduce the heat to a gentle simmer and cook for 20 minutes, stirring occasionally.
7. Perform the cold plate test: Place a small spoonful of jam onto a chilled plate. Let it cool for a minute. Push the jam with your finger; if it wrinkles, it's ready. If not, continue cooking and check again every 5 minutes.
8. Continue to simmer the jam, checking the set every 5 minutes using the cold plate test. This may take up to an additional 40 minutes.
9. Once the jam reaches setting point, remove it from the heat.
10. Skim off any foam that has formed on the surface.
11. Ladle the hot jam into sterilized jars, leaving a small headspace.
12. Seal the jars tightly and let them cool completely.
13. Store the jam in a cool, dark place. Once cooled, you can store it in the fridge for longer shelf-life.