ingredients

1 kg of quince (600 g net)
4 dl of quince juice
800 100 g of crystallized sugar
1 untreated orange (250 g)
2 dl orange juice
1 g ground cardamom
The juice of 1 small lemon

Steps

Step 1

1st day: wipe the quinces with a cloth to remove the down that covers them, rinse with fresh water. Remove tail, flower rest and hard parts. Cut the quinces into 4, remove hearts and seeds, slice them into 2 mm strips. Brush, rinse with fresh water, slice orange into thin slices. In the jam bowl, heat them with 100 g of sugar and the juice of the oranges. Boil over low heat. When the pucks are translucent, add slices and quince juice, 800 g sugar, cardamom and lemon, bring to a simmer by mixing gently. Cover with parchment paper, keep cool overnight.

2nd step

2nd day: bring to a boil while mixing gently. Cook 5-10 min over high heat stirring constantly: the pieces of quince should be well preserved. Skim. Check the consistency by putting a few drops on a cold plate: it should freeze slightly. Take off the fire, shut up immediately in pots.

tips

The idea of ​​christine ferber: enjoy with spoon biscuits soaked in orange juice and petits-suisses.

Lessons of jams

After presenting in 4 pages the BA-BA of jam , Christine Ferber performs in 9 chapters a symphony of fruity fragrances , sustained here and there with notes alternately spicy, floral, a blade of grass or a drop of wine. It seems that not a single fruit escapes from this great sweet concert, from the harvests from the garden (kitchen garden included!) To wild berries, from exotic fruits to those who sleep in the memories of our grandmothers (sloes, dogwoods ...). 270 recipes of jams, preserves, coulis, chutneys ... from which we have taken the example. Ed. Oak. € 39.90.