Quince Jam with Fennel & Honey

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By Team Studio Kitchen

Quince jam with fennel and honey is a wonderful combination that brings together the sweet and floral notes of quince, the aromatic flavour of fennel, and the natural sweetness of honey.
Preparing quince can sometimes feel like hard work, it's a coarse fruit and not easy to peel. Grating the quince, skin and all, makes this recipe so easy and quick to throw together.

Take your time when cooking the quince in step 2 and be sure to cook the quince to the texture you like before moving on to step 3. Our preference is to leave a little bite in the fruit to maintain more of the quince's characteristic.

It's a fantastic addition to any baker's pantry and has so many delicious uses. It's a perfect match with fresh strawberries and makes a great first layer in the base of a fruit tart. We love using it to make jammy shortbread cookies, as a condiment on a Cheese Board or dolloped in our porridge in the winter.

Textured and full of flavour and just the right amount of fragrance from the honey and fennel, we hope you give it try.

 

Time

1

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

4
Jars

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Ingredients

Servings

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1 kg quince (approximately 3 large quince)
0 litre water
800g sugar
200g honey (full flavoured)
2 lemons, juice and zest
1tbsp fennel seeds
1

To prepare the fruit... zest and juice the lemons and place in a large bowl. Wash the quinces and cut them in half, grate the quince (including the peel) with a cheese grater, largest hole, working around the core. Add the grated quince to the lemon and zest, mixing as you go. (The lemon will stop the quince from turning brown).

 

2

To cook... in a large, heavy based pot, bring the water to the boil and add the quince mix. Bring back to the boil again and reduce the heat and simmer until the quince is completely soft. Be patient don’t rush this step, it will take around 15 minutes.

 

3

Next... add in the honey, sugar and crushed fennel seeds and bring back to the boil. Stir to dissolve before reducing the heat and simmering. Cook uncovered, stirring occasionally until the jam turns pink and thickens – 40 -50 mins. Ladle into Sterilised Jars and screw on the lid. If you want your jam to last for a long time then place your sealed jars in a pot of boiling water for 5 minutes and it will be good for a year.

 

1
0 hours 0 minutes

To prepare the fruit... zest and juice the lemons and place in a large bowl. Wash the quinces and cut them in half, grate the quince (including the peel) with a cheese grater, largest hole, working around the core. Add the grated quince to the lemon and zest, mixing as you go. (The lemon will stop the quince from turning brown).

2
0 hours 0 minutes

To cook... in a large, heavy based pot, bring the water to the boil and add the quince mix. Bring back to the boil again and reduce the heat and simmer until the quince is completely soft. Be patient don’t rush this step, it will take around 15 minutes.

3
0 hours 0 minutes

Next... add in the honey, sugar and crushed fennel seeds and bring back to the boil. Stir to dissolve before reducing the heat and simmering. Cook uncovered, stirring occasionally until the jam turns pink and thickens – 40 -50 mins. Ladle into Sterilised Jars and screw on the lid. If you want your jam to last for a long time then place your sealed jars in a pot of boiling water for 5 minutes and it will be good for a year.