Mohamed Shili This Jamie Oliver Quince Jam Recipe is the Best and Easiest British quick Jam Recipes Ever. This homemade Quince Jam or jelly is made with ripe quince, lemon zest, preserving sugar, and an optional touch of orange blossom water. What makes this Jamie Oliver Quince jam recipe special is the use of orange blossom water, which gives a unique and rich flavor to the jelly.
Serve this Persian-style Quince jam with cheeses, as a topping for ice cream, or as a sweet spread on your breakfast toast.
Quince Jam Ingredients
- 1.5kg ripe quince, chopped
- 1 lemon, zest peeled into strips, juiced
- 900g preserving sugar (you may need less)
- 1 tbsp orange blossom water (optional)
How To Make Quince Jam
- Prepare the Quince: Put the chopped quince lemon peel and juice into a large, deep saucepan. Cover with water (about 3.2 liters) and bring it to a boil. Lower the heat and simmer for 1 hour and 30 minutes until the quince is very soft.
- Strain the Juice: Line a colander with muslin cloth and place it over a large saucepan or heatproof bowl. Pour the cooked quince into the lined colander. Cover with a clean tea towel and let it strain for 4-8 hours.
- Measure and Mix: After straining, measure the juice and transfer it to a large, deep saucepan. Add 500g of preserving sugar for every 600ml of juice.
- Cook the Jelly: Bring the mixture to a boil over low heat, stirring to dissolve the sugar. Increase the heat and cook until the temperature reaches 105°C.
- Jar and Store: Remove from heat and stir in the optional orange blossom water. Ladle the jelly into hot sterilized jars and seal them. The jelly will keep in a cool, dark place for up to a year.
What To Do With Quince Jam
Here are 5 best ways to use Quince Jam:
- Cheese Pairing: Quince jelly pairs exceptionally well with both soft and hard cheeses on a cheeseboard.
- Breakfast Spread: Use Quince Jam as a spread on toast, bagels, or croissants.
- Dessert Topping: Drizzle Quince Jam over ice cream, and yogurt, or use it as a filling for pastries.
- Meat Glaze: Quince jelly can be used as a glaze for pork or chicken for a sweet and tangy flavor.
- Tea Companion: A spoonful of quince jam can sweeten your tea and add a fruity note.
How To Store Quince Jam
- Short-term: If you plan to consume the jam within a few weeks, storing it in an airtight container in the refrigerator is sufficient.
- Long-term: For longer storage, it’s best to use sterilized jars. Once the jam is in the jars and sealed, store them in a cool, dark place. Properly stored, it can last up to a year.
- Freezing: Quince jam can also be frozen. Make sure to leave some space at the top of the container for expansion. It can be frozen for up to 6 months.
Try More Jamie Oliver Recipes:
- Self Saucing Lemon Pudding
- Date And Walnut Cake
- Plum Upside Down Cake
- Baileys Cheesecake
- Jamie Oliver Breakfast Waffle Recipe
- Tea Loaf Recipe
Jamie Oliver Quince Jam Recipe
Description
This Jamie Oliver Quince Jam Recipe is the Best and Easiest British quick Jam Recipes Ever. This homemade Quince Jam or jelly is made with ripe quince, lemon zest, preserving sugar, and an optional touch of orange blossom water. What makes this Jamie Oliver Quince jam recipe special is the use of orange blossom water, which gives it a unique and rich flavor to the jelly.
Serve this Persian-style Quince jam with cheeses, as a topping for ice cream, or as a sweet spread on your breakfast toast.
Jamie Oliver Quince Jam Ingredients
How To Make Jamie Oliver Quince Jam
- Prepare the Quince: Put the chopped quince lemon peel and juice into a large, deep saucepan. Cover with water (about 3.2 liters) and bring it to a boil. Lower the heat and simmer for 1 hour and 30 minutes until the quince is very soft.
- Strain the Juice: Line a colander with muslin cloth and place it over a large saucepan or heatproof bowl. Pour the cooked quince into the lined colander. Cover with a clean tea towel and let it strain for 4-8 hours.
- Measure and Mix: After straining, measure the juice and transfer it to a large, deep saucepan. Add 500g of preserving sugar for every 600ml of juice.
- Cook the Jelly: Bring the mixture to a boil over low heat, stirring to dissolve the sugar. Increase the heat and cook until the temperature reaches 105°C.
- Jar and Store: Remove from heat and stir in the optional orange blossom water. Ladle the jelly into hot sterilized jars and seal them. The jelly will keep in a cool, dark place for up to a year.
