I had finished canning my apples when the cosmic cowgirl announced the can jam ingredient for November. I wasn’t really interested in canning pears either but I had seen some quince showing up at our farmer’s market. As far as I know I have never eaten quince anything but hey, it’s a challenge right? and those knobby, furry, weird looking fruit sure did smell good so I brought about eight home with me.
Once the quince were home they took up residence on my counter. They smelled delightful but I wasn’t sure what I was going to do with them. What I really wanted to make was marmalade but I was daunted by peeling all those oranges. By last Saturday I knew I had to do something as I was headed out of town the next day and had a busy week once I returned. So, quince jam it was and I decided to add a bit of ground white cardamom to spice things up.
FRUIT: about 8 big quince
SOURCE: farmer’s market
COST: $15, I think?
Wash the fuzz off the quince, peel and coarsely chop avoiding the white fibrous core.
In batches pulse the fruit in the food processor to a finer dice. I had about 8 cups finely diced fruit.
Put the fruit in a large non-reactive pot with a 2 tsp calcium water and a little bit of plain water and bring to a simmer.
Simmer the fruit until it starts breaking down, adding more water as necessary to keep from scorching. I simmered my fruit for about 2 hours and added about 1.25 cups water in total.
Mix 2 tsp of pectin and 1 tsp ground white cardamom with 2 cups sugar and add it to the pot.
Stir well to incorporate the sugar.
Bring to a boil and allow to boil for 1 minute.
Remove from heat and pack into hot sterilized jars.
Process the jars for 10 minutes in a boiling water bath.
YIELD: 6 half-pints
TASTE: It seemed to taste really good. I didn’t want to overspice it since the cardamom flavor will intensify on the shelf so the first taste was very cardamom-y. What I want to know though is why didn’t the jam turn red?