Preparation time
10min
Total time
1h 10min
Portion
4
jar(s)
Level
easy
Ingredients
Quince Jam
- 1000 g under ripe quinces, washed, NOT peeled
- 2 lemons, to juice and use peel
- 500 g caster or granulated sugar
- water
- 40 g ginger, peeled and chopped
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- I have decided to put this recipe up as I couldn't find a quince jam recipe at all in the recipe community or really anywhere on the Internet that would explain how to do the quince jam with the thermomix. Hope this will be enjoyed by a few.
I tried this recipe and it was lovely but for us a bit sweet....had lots of ginger and lemons that needed using so this was the result..It is a tart jam.
1. Wash your quinces, do NOT peel. Then cut the top and bottom off, and cut out the core. I discarded the core but some like to use it.
2. Cube the quince flesh into 2-3cm pieces and add to mixing bowl.
3. Juice the lemons.. saving the juice. Chop the lemon peel off 2 lemons and add to mixing bowl. Peel and chop the ginger...adding it to the bowl as well.
4. Chop for 20 secs on speed 7.5, MC on. Check that everything has been well chopped. Maybe repeat for another 10 secs on speed 7.5, MC on.
5. Add the juice of the 2 lemons and some water just to cover the chopped up quinces. Cook for 12mins on 100 degrees, speed 1. Just to bring it to the boil.
6. I then added 500g of caster sugar (could use white or raw sugar too) and then cooked 30mins / 100 degrees temperature on speed 2 with the simmering basket on the top to avoid splatter. (very important!!)
7. Check the colour of your jam and consistency. It should turn pink-ish. Stir up with spatula and scrape down sides and lid.
8. Cook another 20mins/ 100 degrees temperature/speed 2 with simmering basket on the top.
9. Test your jam on a frozen plate. Mine needed another 20 minutes.
Fill into hot sterilised jars.
This made about 4 glass jars for me.
Will last in pantry for at least 1 year.
Quince Lemon and Ginger Jam
Tip
This step by step description might seem long and too hard but I have just gotten into exact detail to make it easier. It is very simple. Much easier than on the stove top.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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