Can you smell that? Oh, the sweet fragrance of Quince
fruits attracts you to nibble it straight but it's up to you if you can eat them raw. Similar to eating raw big
guavas the flesh with the skin are tough (tougher than guava) that's why it's advisable to cook it for marmalade, jam and other recipes you can come up with.
I never tasted and smelt any Quince fruits before until I came to
Australia when my husband and I rediscovered them in some farmers' market fruit shops in country town of
Victoria before my parents in law introduced it to me. There was also this generous lady from church in Ballarat City where we live, she loved to share her backyard Quince fruits when it was in season to my mum-in-law and mum shared some with me that I'm led to cook through these photos below. Most Aussies said, it's one of the old fruit trees that you don't see them much growing in your neighborhood around these days.
This process or method of how to make Quince Jam was re-introduced by my parents in law that was passed down to them by their parents. Now I'm passing it to you! Please don't be surprised how it was literally done when I took these photos few years back, some kind of traditional way of preparing your jam with patience involved. I could have used the blender or processor but I choose not to and use the Aussie traditional way. I used to cook guava jams with my mom at home back in the Philippines because we have plenteous guava fruits when in season; so this Quince fruit process was like another venture for me.
INGREDIENTS:
Quince fruits
Jam Setting Powder (optional)
Honey or
Brown Sugar or
Stevia Powder
clean
Muslin cloth or cotton cloth
Pot
Water
Sterilized jam reused bottles
Lemon fruit
METHODS:
1. Wash your Quince fruits and scrub the skin if you want to remove the brown-like powder over the skin.
2. Peel (optional) and remove the core/seeds.
3. Chop them into chunks you want (eat some while at it).
4. Get ready with your pot and pour water covering over the top of your chopped Quince fruits. (how it shows in the photos below). Then add the honey or brown sugar according to your taste of sweetness.
5. Bring it to boil for an hour until you think it's ready to squeeze and drain with its beautiful natural red colouring in your boiling pot from the Quince itself.
6. After draining the last bit of your Quince juice. Put the juice back to boil for few minutes at least 5 minutes then add your Jam Setting powder and a
lemon juice to taste.
7. When it's all ready, let it cool down for 30 minutes before you bottling. Ready for jams!
My mum-in-law cheerfully drawn eyes over this Quince :-) for me ages ago! Sweet!
Wow! this was my first lots of Quince fruits! I loved the aroma!
Chopped for you to taste, mate :-)
This Quince fruits are boiling in the pot now while you can see from yellow coloured fruits into red colour occurred naturally without putting any red colouring.
The traditional way of processing after you squeeze them with your hands. Tie the four ends of your square cloth onto the four legs of your upside down chair then put your catching basin under the cooked Quince fruits and just let it drips, drops, drains for you to end. (Oh the joy of waiting!)
This is the semi-final product. If you want to use Jam Setting powder, which is optional you can pour it in and put back to boil for few minutes before you are ready to bottle your jam. Add some lemon juice to taste it then boil it back together for about 5 minutes.
Finish product: 2 big bottles and 2 mini bottles of Quince Jam ready to use within one year.
This was my first Quince Jam home-made traditionally.
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1. The phytochemistry of quince is under study for several possible medical uses.
2. In the Middle East, the dried pits of the fruit are used to treat sore throat and to relieve cough. The pits are soaked in water; the viscous product is then drunk like cough medicine. It is commonly used for children, as it is alcohol free.
3. In Malta, a jam is made from the fruit (ġamm ta' l-isfarġel). According to local tradition, a teaspoon of the jam dissolved in a cup of boiling water relieves intestinal discomfort.
4. In Iran, quince, called beh (ﺑﻪ), is used raw or in stews and jam, and the seeds are used as a remedy for pneumonia and lung disease.
5. In parts of Afghanistan, the quince seeds are collected and boiled and then ingested to combat pneumonia.
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I hope you enjoy the traditional way of making Quince jam. The other recipe I made out of it was, I have used the whole Quince pulps, removed the seeds, rolled the cooked pulps with my cookies' ingredients, cooked in the oven, and it does taste great, unfortunately I did not took photo of that.
