Quince marmalade
I think this might be my favourite preserve of all. I love the fragrant quinces, the slightly bitter marmalade bite and that jewel colour … so pretty. Also, because quinces are so high in natural pectin, it sets beautifully.
Ingrediënten
- 2.8 kg 6 lb 3 oz quinces
- 1.2 kg 2 lb 11 oz white (granulated) sugar
- 100 ml 3½ fl oz lemon juice
- 1 vanilla bean split lengthways
Instructies
- Peel and core 600 g (1 lb 5 oz) of the quinces (about 2 quinces) and cut them into matchsticks, making them as thin as you can (these will replicate the citrus rind that traditionally floats around in marmalade).
- Put the matchsticks in a large preserving pan or saucepan, add half the sugar and about 2 cups (500 ml) water – enough that everything is covered and the water comes about 4 cm (1½ inches) up the side of the pan.
- Bring to the boil over high heat, then reduce the heat to low and slowly simmer for 1 hour.
- Check every now and then to make sure the mixture isn’t sticking or burning and add a little more water if needed.
- The mixture should be ruby red, jammy and gorgeous.
- Set it aside to cool for a few hours or overnight.
- Cut the remaining quinces into rough chunks, leaving the skin on, and place in a large saucepan with enough water to cover them by 2 cm (3/4 inch).
- Bring to the boil over high heat, then reduce the heat and simmer for 2 hours or until the quinces and liquid have taken on that gorgeous ruby glow.
- Add more water during cooking if needed to keep everything well submerged.
- Rest a large sieve lined with muslin or a clean Chux cloth over a bowl.
- Carefully pour the quinces into the sieve, cover with a tea towel and leave to drip and cool for a few hours or overnight.
- You should end up with about 2 cups (500 ml) quince ‘juice’.
- Pour the quince juice into a large preserving pan or saucepan and add the quince matchsticks, the remaining sugar and lemon juice.
- Scrape the vanilla seeds into the pan, add the scraped pod and gently stir to combine.
- Bring to the boil over high heat and cook for about 20 minutes, stirring often so it doesn’t catch and burn on the pan.
- The marmalade is ready when it reaches reaches 118°C (244°F) on a sugar thermometer or passes the ‘set test’ (see here).
- Transfer the marmalade into sterilised jars, seal and store in a cool, dark place for up to 6 months.
- Once opened, store the marmalade in the fridge.
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