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Quince jam by Nikki Legon

Quince jam by Nikki Legon

Quince is inedible raw and looks like a cross between a pear and a golden apple. However, it is sweet when cooked, with a vibrant rose colour and a floral aroma and flavour.

5 large quince

shutterstock 64553785

1.2 litres of water

Juice from 2 lemons

900 g sugar

 


1. Slice the quince into quarters,  discard the core, peel and grate. I find this is easier to do in the blender with the grater disc.


2. Pour the water into a large, wide thick bottomed pan, and bring to the boil. Add the grated quince, and  lemon juice.


3. Reduce heat and simmer until the quince is soft, about 10 minutes depending on the ripeness of the fruit. Add the sugar and bring to the boil again.


4. Stir to dissolve all of the sugar. Lower the heat to medium high. Cook uncovered, stirring occasionally until the jam turns pink and thickens to desired consistency, about 30 to 50 minutes. Blend to create a smooth jam. Ladle into hot, sterilised jars and seal.

 

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Nikki Legon  is the chef and owner of the Hotel  Restaurant Karina in Les Metairies, just outside Jarnac in the Charente. She and her husband Austin have transformed an old cognac distillery into a luxury 10-bedroom hotel and restaurant.

For more information: www.hotelkarina.net