21/05/2023
Quince and Thyme Preserve
This quince preserve, fragrant with thyme and lemon, is delicious used as a relish in toasted sandwiches, to serve with chicken or as an accompaniment on a cheese platter.
Makes:
5 x 1 cup jars
Prep Time: 30 minutes
Cooking Time: 1 hour (plus standing overnight)
Ingredients
- grated rind and juice of 1 lemon
- 3 cups water
- 1 kg quinces
- 700g raw sugar
- 2 tablespoons fresh thyme leaves
- 4 cloves
- 2 lemon leaves
- 1/2 cup glucose or corn syrup
Method
- Combine the lemon rind, juice and water in a preserving pan.
- Peel, core and grate quinces, adding them to the lemon water immediately to prevent them discolouring. Use the grater attachment on the food processor if you have one for ease.
- Cover and bring to the boil, then simmer uncovered until the quince is soft and most of the liquid has evaporated. Add sugar, allow to dissolve and remove from heat. Cover and stand overnight.
- The next day, add thyme, cloves and lemon leaves and bring to the boil. Simmer uncovered, stirring occasionally, for 30 minutes until the quince is very soft and a deep pink colour. Use a splatter screen to reduce splattering.
- Add remove lemon leaves, stir in glucose and spoon into sterilised jars. Seal tightly and allow to cool until set. Keep refrigerated for up to 12 months.
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