Quince the Third: Jam

http://mamanskitchen.com/cardamom-spiced-quince-rosewater-jam/



I love how the color transforms when you cook it.

Slightly different method this time.  Small chop then cook with minimal stirring.

4 lbs diced quince (cored but not peeled)
2 lbs sugar
1 lbs honey
4 Tbls lemon juice
16 cardomom pods. (which just tossed into the pot, I don't know that I'll be able to fish them out later per the receipe)
2 Tbs. rosewater

-The cooking method seems much like steaming rice.
-That was a lot of chopping
-After 2 hours the color was lovely but the syrup still needed cooking down ... for almost another hour.
-I'm not really tasting the cardomom except a tiny bit on the finish

-I cooked up the cores and pips and strained off a cup of pectin to be used in something else down the road.  I'm canning it with the jam.  Beer jam?

Yield: 4 lbs quince = 11 4oz jars, 4 8oz, plus 8oz of pectin

-I saved out 2 quince to make more liqueur.