Ingredients
- 3 large quinces (about 2 pounds)
- 1 pound sugar
- juice of 1 lemon
- 1/4 in piece of ginger, finely minced and crushed with the side of the knife
- 1/4 tsp ground true cinnamon (Mexican)
- 1/4 tsp allspice
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- One point: if you omit everything after the ginger, you can make a quince jam great for spreading on toast.
Preparation
Step 1
Pre-heat oven to 350F. Wash quinces and pat them dry. Place on a baking tray and roast for 1 hour or until a bit soft. Remove from oven and let cool until you can handle them with bare hands. Remove their peels. Cut them in quarters and remove the central pith.
Place the quince pieces in a medium pot with high sides and add the lemon juice, sugar and ginger. Cook over medium-high heat stirring constantly until the fruit mixture begins to boil.
Since most of the cooking has been done in the oven, the mixture should thicken up and the quince pieces should melt into a uniform creamy jam consistency almost immediately. Stir until your canning jar water is boiling. Add the ground spices and incorporate. Cook for another 2-3 minutes.
Put in sterile canning jars and seal.