Quincater jam from Five Seasons of Jam (page 130) by Lillie O'Brien

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anniecc on October 13, 2023

    I had some difficulties with this recipe. It seems like such an unorthodox method - start with a large quantity of syrup and reduce it slowly, rather than the short, hard boil which is usual for jam. Perhaps I didn’t reduce it enough because I got a very soft set, even though quinces are high in pectin and it definitely got to setting temperature. It may have been because I followed the author’s suggestion and left the fruit in big chunks, and my quinces were a variety that don’t break up when cooked. If I made it again I would chop the fruit in smaller pieces or even grate it.

  • Victoria_from_London on January 28, 2023

    Not sure if this is a typo, but in the UK first edition this is titled Quince and Rosewater jam

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