Ingredients
Quince Jam
- 1000 g under ripe quinces, washed, NOT peeled
- 2 lemons, to juice and use zest
- 1000 g caster sugar
- water
Accessories you need
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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.
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. Peel off lemon zest off 2 lemons and add to mixing 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 1000g of caster sugar (could use white or raw sugar too) and then cooked 30mins / varoma steaming temperature on speed 1 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/ varoma steaming temperature/speed 1 with simmering basket on the top.
9. Test your jam on a frozen plate. Fill into hot sterilised jars and turn upside down on their lid for about 10mins to seal.
This made about 4 glass jars for me.
Will last in pantry for at least 1 year.
Quince 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
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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.
Comments
Too much mixture for tm31. Used half the sugar-not sweet enough for jam, but lovely with cheese. Also added an apple to help with setting.
Great recipe however had to make in two batches as was just too much in the bowl for one batch.
Don't know what went wrong but it all boiled over after 10 minutes on veroma leaving a sticky mess everywhere. Thermie was covered in jam, the screen was going haywire and I had to switch off at the power point and spend an hour or so cleaning up and hoping my dear Thermie wasn't damaged.
Maybe I used too much water, who knows 🤷♀️
I'm sure the jam would have been perfect but I'm not game to try again.
Please note, this is not meant to be a negative comment. I just tried and failed lol
this is a great tasting jam and easy to follow I blitzed it so it was smoother and cut sugar to half the amount 2 lemons all in thank you
Thank you! Worked perfectly. Next time I might reduce the sugar a little.
I made this today.... still very hot but tastes amazing. I'm just wondering will it thicken as it cools? It's very hot and in jars now but it's not a firm jam as yet.
Thanks for the great recipe! I made 6 jars with it, they were a little smaller then yours. The detailed instructions were really useful. I followed it except for two minor changes. With the lemons, I cut them up just enough to extract all the seeds with my knife, then added the rind and flesh in steps 2-3 for chopping up with the quinces. Also, I chopped the quinces and lemons in two batches, when doing half you only need 10-15 seconds instead of 20.
My quinces were fully ripe, some just starting to split at the tip. The result was a lovely, tangy yet sweet jam with a good set.