Quince & Cranberry Jam
Makes 1 quart
Ingredients
- 4 quince, peeled, cored & diced
- 1 lb sugar
- ΒΌ cup lemon juice
- 6 oz cranberries
How-to
- Place quince in a large pot and cover with water (by at least 1")
- Bring to a boil, then reduce heat to simmer, cover and cook 2½ - 3 hours
- Drain any excess water that may still be present at the end of cook time
- Spoon half of the drained quince into a blender and puree until smooth. Pour back into the pot with the diced quince
- Add cranberries, lemon juice and sugar
- Bring back to boil over medium, then reduce heat to a simmer and cook for about 20 minutes, stirring constantly until thickened
- Cool, then refrigerate until serving. The jam will keep 1 month in an airtight container in the refrigerator, or 8 months if canned