Quince jam is easy to make because quinces have a high content of pectin. It can be eaten alone with bread or used as a topping or filling in desserts.
1 kg of quinces
a twig of fresh rosemary
125 ml white wine
the juice of one lemon
1 large piece of muslin or cheesecloth
1. Wash the quinces and slice each one into 8 pieces.
2. Place in a pan with enough water to cover.
3. Cook until the fruit becomes quite mushy, which will take some time.
4. Line a large bowl with the muslin, making sure it hangs over the rim of the bowl.
5. Pour in the quinces with their juice, tie the four corners of the muslin together and hang over the bowl overnight in order for the juice to strain through.
6. The following day, discard the muslin and the fruit. Reserve the liquid. Weigh the juice and add the equivalent amount of sugar to it.
7. Bring to a boil and cook for 20 minutes, adding the wine and the lemon juice. Cook for a further 20 minutes.
8. Test if the jam has set by placing a teaspoonful on a little dish and waiting for it to cool before touching it.
9. When the jam is ready, pour it into sterilized jars and add a twig of rosemary to each jar. Hermetically seal the jars straight away and store in a cool, dark place.