Quince & Vanilla Jam - Week 24, 2016

If you can get yourself some quinces then you have to rush to make this.  This thermomix quince vanilla jam is just devine!  You know me if I am not eating chocolate :) then I am enjoying a good dip, cracker and wine!  So when this quince vanilla jam passed my desk - you know I was all over it!  :)

Sitting back and reflecting on life and all that happens is always best accompanied by a good dip/spread, a good size glass of wine and great company!  I get the trifecta with this jam.  A great array of cheeses, crackers and quince vanilla jam.

Just so you don't all think I am a chocolate, wine, cheese and cracker lover (oh geez who am I kidding!)  - I have offered some other suggestions in the recipe for its uses.

Quince & Vanilla Jam – ThermoFun

Serving Size

3 medium jars

1 2 3 4 5

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6 ratings

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Ingredients

• 1 medium lemon, juice and rind
• 1 orange, rind only
• 500g quince (prepared weight) approx. 2 fruit, which have been washed and cut off the core, skin on.
• 400g boiling water from kettle
• 400g raw sugar
• 1 teaspoon ThermoFun Vanilla Bean Paste
• Optional spices: add a ¼ teaspoon of each of the following; cinnamon, cardamom powder, all spice, clove powder and nutmeg.

Instructions

1. Place lemon and orange rind in TM bowl and zest 10 sec / speed 7.
2. Place quince in TM bowl and grate 6 sec / speed 6.
3. Add remaining ingredients and cook 50 mins / Varoma / speed 2 placing simmering basket on TM lid to prevent spatter.

WARNING – WHEN PUREEING HOT LIQUIDS FOLLOW THE DIRECTIONS IN YOUR THERMOMIX INSTRUCTIONS MANUAL.

1. Replace the simmering basket with the MC and carefully blend jam 1 min / speed 9 gradually increasing speed from speed 1 to 9.
2. Pour into sterilised jars.

Notes

This jam thickens on cooling. To test consistency, use a cold saucer, spoon a teaspoon of jam and run your finger through. If longer cooking required, cook in increments of 5 mins until you're satisfied.
Serving Suggestions: on toast, scones, crumpets, as a glaze for roast meats, lamb, stirred through custard, rice pudding, on a cheese board, etc.

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