This cardamom quince jam is my favorite thing to put on top of a piece of toast with feta cheese. It adds a sweet richness to the saltness of the cheese that makes for a perfect breakfast treat. It’s a match made in heaven, and a jam you’ll want to stock up on every year during quince season.
Cardamom Quince Jam
- 2 lb. quince peeled, cored, and diced
- 2 cup water
- 2 cups turbinado sugar
- 1/4 cup lemon juice
- 8 cardamom pods pierced to expose cardamom pods
- Bring the sugar, water, and cardamom pods to very light boil. Stir until the sugar dissolves.
- Add the quince and lemon juice. Reduce heat to a simmer. Simmer for 2 hours until the quince is tender and dark in color.
- Remove from heat. The jam will thicken as it cools. If you want a smoother jam, use a potato masher.
There is something so comforting about cooking jam. You take few, simple ingredients, and get to enjoy them for months and months. I just love the way the house smells…the quince are cooking for hours, and the house starts feeling warm, comfortable, and so much more like home. There is a memory that comes with smells, and the love you put into this jam will be remembered every time you open that jar and enjoy some for breakfast. Slather on toast, mix into yogurt, serve with a hot biscuit, or add over that dollop of whipped cream on your favorite pound cake.
I have memories of my mom and grandmother in the kitchen prepping quince for the freezer. Just peel, quarter, and core, and you can enjoy quince all year round.
How else do I use quince? Check out my quince stew with beef recipe here.