Pleasant Valley Quince Jam
In the 1800s the Indians referred to the area around the inn as Pleasant Valley, thus the name of this jam. Quinces are just about impossible to find in a store, but if you know someone who has a fruit-bearing tree, ask for some. This very hard fruit doesn’t lend itself to many recipes. A […]
In the 1800s the Indians referred to the area around the inn as Pleasant Valley, thus the name of this jam. Quinces are just about impossible to find in a store, but if you know someone who has a fruit-bearing tree, ask for some. This very hard fruit doesn’t lend itself to many recipes. A food processor will be invaluable in preparing the fruit for cooking. –Genesee Country Inn, Mumford, New York
Yield:
Makes 4 pints.Ingredients
4-1/2 cups peeled, cored, and finely chopped or ground quinces
3 cups water
1 box (1-3/4 ounces) SureJell fruit pectin
1/2 cup lemon juice
1 teaspoon ginger
6-1/2 cups sugar (or less to taste)
Instructions
In a heavy kettle combine the quinces and water. Bring to a boil and cook, covered, for about 15 minutes or until the fruit is tender. Drain and return to the kettle. Stir in the pectin and mix well. Add the lemon juice and ginger, and cook, stirring constantly, over high heat until the mixture comes to a boil again. Add the sugar all at once and bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. If foam has developed on the surface, skim it off and discard. Pour the jam into sterile jars and process in a hot-water bath for 10-15 minutes to seal.
