Quince jam with rose water and cardamom

It’s been quiet around here, but I have a good excuse. I had to finish my graduate thesis and then go home to present it to a committee and you know stuff like that. I’m now officially a media communicologist and (as my supervisor lovingly put it) an expert on Disney Princesses (my thesis was about the representation of women in the series). I also made a dress for the occasion and can’t wait to show it off, but I have to have a photo shutting first because I wore a blazer over it on the day of the presentation so you can’t really see it.

I was home for 8 days before the presentation and had to occupy my mind with something. A lot of the time was spent with sewing the dress, some was spent meeting family and friends (though most of them have moved out of the country…) and the rest with cooking…. random things… When I saw a bunch of quince fruits in our garden, I knew I had to try my hand at making jam.  My family, mostly my father and sister, are experts in that area and make approximately a billion jars a year, so I never really tried making it myself. But quinces are supper expensive in the UK, it seemed such a waste not using these up. (My sister is studying in Dublin and my father was just fed up with all the jams he already made, so there was noone else who’d do it:))

After just bit of googling I found the perfect recipe. Persian quince jam, made with rose water (my most favorite flvaour in the world) and cardamom (i have no feelings about this one:)). I didn’t really follow the recipe since it’s product is not meant to be a kept for a long time, and contained too much sugar for my taste, so with the help of my father, I made a new one. And here it is:

  • 1 kg of quinces (after you have peeled and cut all of the brown areas away)
  • 500g light brown sugar
  • 1 tbsp rose water
  • 1 tsp cardamom
  • juice and peel of 1 lemon
  • 1 packet of pectin or something similar (use whichever product you like best, it just has to say for 1000g of fruit on the pack. I used gel fix from dr. Oetkar, because that’s what we had at home)

1. Cut the fruits into approximately equal pieces. Pour some lemon juice over them every now and again to stop the oxidation.

2. Mix the fruits with sugar, cover with a lid and leave over night, so the fruit juices (is that the right word? juice has to come out of it by itself thorough the amazing process of osmosis).

3. Cook on medium heat for about an hour. Add the rose water, cardamom and lemon peel, cook for 10 more minutes. Follow instruction on the packaging of your pectin- mine said you have to add it at the end and then cook for 3 more minutes.

4. Jar

It has a delicious oriental flavour and compliments cheese perfectly. We had a small cheese celebration in honour of my graduation with some Brie and Stilton from our local market (Chatsworth) and some fancy sour dough bread and it was amazing. (We, and by we I mean me &Norb ate almost a whole jar of the jam, half of the loaf of the bread and a ridiculous amount of cheese in one sitting:))

Advertisements

4 thoughts on “Quince jam with rose water and cardamom

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s