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Quince Preserve

With its yellow skin, quince looks and tastes like a cross between an apple and a pear. The following recipe makes approximately four 250ml jars:

Ingredients

600g granulated sugar
2litres water
825-875g quartered, cored, peeled quince

1. Prepare jars and lids according to Ball® instructions
2. In a large, deep stainless steel saucepan, combine the sugar and water. Over a high heat, bring to a boil, stirring to dissolve the sugar. Boil hard, stirring frequently, for five minutes. Stir in the quince. Reduce the heat and boil gently, stirring frequently, until fruit is transparent and syrup thickens. Remove from heat and test to see whether it has reached gel stage. Do this by dipping a cold spoon into the boiling mixture. Lift spoon and hold it horizontally and edge down, so that the syrup runs off the edge. When the drops join together and the “sheet” off the spoon, you have reached gel stage.
3. If gel stage has been reached, skim off foam.
4. Ladle hot jam into hot jars, leaving 5mm headspace. Remove air bubbles and top up if necessary. Wipe rims. Centre the lids on the jars. Screw the bands down just until resistance is met, then increase to fingertip-tight.
5. Place jars in the Ball® preserving rack and lower into a large pan of hot water, ensuring the jars are entirely covered. Bring to a boil, maintaining it for 10 minutes. Turn off the heat and leave jars in hot water for five minutes, then remove and leave to cool.

The Ball® Brand Preserving Starter Kit (£19.99) is available from Lakeland.