Pomegranate Quince & Pink Pepper Jelly
This jam is delicious served simply with bread and jam, but serves equally well alongside a cheeseboard selection.
These two strange jewel looking fruit come round for a short time every year, and disappear just as quickly. I’ve never acknowledged quince properly before, but if you spend a little bit of time researching it, you’ll find that there is quite a bit you can do with it. Most recipes point towards jam or jelly making as quinces have a few high pectin content and are therefore perfect companions for lower pectin rich fruit - like pomegranate has just about no pectin content at all.
I made a beautiful quince pomegranate and pink pepper jam which is lovely with soft cheese and crackers.
Ingredients (makes 2 medium sized jars):
- 2 medium sized quinces
- 300ml pomegranate juice
- 200g sugar
- 3-4 tablespoons freshly squeezed lemon or lime juice
- 2 whole cardamom, 1 star anise and 2 cardamom pods
Level: A little more advanced Preptime: 2 hours
Grind the spices using a spice mill or using a pestle and mortar, then place them in an empty teabag or muslin bag.
Peel the quince and cut into small pieces or grate (depending on your preference for the consistency of the jam).
Sprinkle with lemon juice.
In a saucepan heat the pomegranate juice with some sugar. Heat until it is boiling and simmer for 10 minutes.
Add the quince and the spices and cover the saucepan.
Place a plate in the freezer so you can later test the consistency of the jam.
Simmer the jam on low heat for one and a half to two hours.
Test the consistency from around 75 minutes to check if the jam is close to setting by placing a spoonful of jam onto the cooled plate and seeing if it sets.
Pour the jam into sterilised containers and keep in the fridge for up to three months.