Quince, Ginger & Lemongrass Jam
Ok. Perhaps I’m a little infatuated with making jam at the moment. So here’s another one to add to the list.
Quince, Ginger & Lemongrass Jam
4 Quinces
4 slices Ginger
2 stalks Lemongrass
3 quills Cinnamon
Sugar (as per method below)
Water (as per method below)
Peel and remove seeds/core from quinces and place peelings/seeds into a pot. Barely cover with water and simmer for 30-45 minutes. It was suggested to put the remaining fruit in acidulated (ie. lemon infused) water to stop them browning whilst the peels are cooking. As you can see, that really doesn’t work that well. But it doesn’t matter as in the end the cooked fruit is rather reddish/brown anyway. Whilst the peelings cook further chop the fruit into a small dice.
Strain peel and add liquid to diced fruit in a fresh pot. Dispose of peel as it is no longer required (the peelings contain pectin which assists the jam to set).
Weigh the diced fruit/liquid mixture and and measure as much sugar on the side. Add the ginger, lemongrass and cinnamon to the fruit mixture. Cook for 30 minutes and then add the sugar. Keep cooking and stirring till the mixture darkens/thickens and gels on a cold plate. Tip: Make sure the mixture doesn’t stick to the bottom of the pan, although I must confess the little caramelly bits make it taste awesome!
Skim any foam and bottle into sterilised jars.
Tasting Notes
The jam set really really well. In fact, probably too well as I’m quite fond of runnier jams. Taste wise, the ginger and lemongrass compliment the fragrancy of the quinces. A good combination, but one that won’t be an eternal favourite.
Written by mellie on
April 16th, 2006 | Tags: Uncategorized | Category: Uncategorized
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September 29th, 2006 at 1:51 pm
Thank you for the recipe. which I’m about to try here in the South of France.
I don’t have lemon grass, so I’ll add some lemon and hope for the best
September 29th, 2006 at 9:12 pm
Hi there Anon! Good luck and keep me posted as to how it turns out. Perhaps a couple of large pieces of lemon rind would work well. The quinces with the skin/pips already has quite a bit of pectin which aids in setting - so keeping the lemon rind in large pieces (which you can remove later) might stop more pectin getting added to the mix.
Good luck!