Quince and cardamom preserve

Quince and cardamom preserve

By
From
New Middle Eastern Food
Makes
1.2 kg
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Wash and dry 3 quinces and cut into sixths. Remove the cores and cut the wedges into thickish chunks — there is no need to peel them.
  2. Put the quinces into a large, heavy-based saucepan, then cover with cold water and bring to a boil over a medium heat. Lower the heat and simmer gently for 30 minutes, or until the quinces are just tender.
  3. Lift the fruit out of the pan and weigh it. Weigh out the same amount of sugar and add it to the water in the pan. Stir over a gentle heat until the sugar has dissolved, then put the fruit back into the pan. Cook at a fairly brisk boil for 1 hour, or until the quince is a deep, almost translucent amber and the syrup is very thick and sticky. Skim from time to time to remove any scum that rises to the surface. Add 8 lightly bruised cardamom pods to the pan and simmer for a few more minutes, then remove from the heat.
  4. Leave to cool for a few minutes before ladling into sterilised jars. Seal while hot and store in a cool place. Keeps for up to 12 months.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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