Quince Paste & Plum Jam

The warmer months have come to an end here in the southern hemisphere, and the final harvests of summer fruits are best for jams. Other autumnal fruits also make for good spreads.

We start with quince. Quinces are not the prettiest fruit: often all knobbly and hard. But if you know what to do with them, their sweet aromas can make you smile.

Quince Paste


4 quinces

Equal parts caster sugar


Cut, core and chop the quince

Simmer in a large pot of water until soft (about 45mins), puree

Measure equal parts sugar against the puree (1 cup of puree to 1 cup of sugar)

In a slow cooker or large pot, pour the puree and sugar. Keep stirring if in a pot

Cook for about four hours with the lid until it turns a pinky colour

Line a tray with baking paper, pour the quince out and smooth it out evenly

Cook on the lowest temperature in the oven for about one hour until it is more of a drier consistency. It will turn an orangey colour. Put in the fridge over night


Plum and Cinnamon Jam


500gm plums

1 1/5 caster sugar

1T cinnamon powder


Pit and dice the plums

Put in a large pot with the sugar and cinnamon, bring to the boil and reduce (for about one and half hours) until it becomes a thick consistency. Keep stirring so it doesn’t stick to the bottom. Let it sit until cool before bottling.




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