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.
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
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.