Quince and Pomegranate Jam with cinnamon, star anise and cardamom

quince pomegranate jam with cardamom star anise cinnamon

Quince and Pomegranate Jam with cinnamon, star anise and cardamom.

This recipe was a bit of an experiment for me, having never cooked with quince, or made jam in the past. However, the results are worth the effort, and clearly if I can make it so can you. The quince is infused with bright ruby red of pomegranate. I added some warm sweet spices: Cinnamon, Star Anise and Cardamom. As the jam simmers, the kitchen is filled with a floral, woody, sweet scent of its seasonal ingredients. It would make an unusual home made Christmas gift, and certainly one that could be a good alternative filling for mince pies to those who are averse to traditional mincemeat. The quince is essentially slowly poached in pomegranate juice, the natural pectin in quince helping the jam to set.

I used guidance on jam making from Delia, available here, and took influence from recipes for Persian Quince Jam, including this one, where I got an idea of adding some further depth with cardamom and other spices. I substituted pomegranate juice for water. I made juice from fresh pomegranate but ready squeezed juice is also fine to use here.

I used some empty teabags to hold the spices in, though you could also fashion a muslin bag.

Ingredients (makes 2 medium sized jars):

2 medium sized quinces

300ml pomegranate juice
200g sugar
3-4 tablespoons freshly squeezed lemon or lime juice
2 whole cardamom, 1 star anise and 2 cardamom pods

Method:

Grind the spices using a spice mill or using a pestle and mortar, then place them in an empty teabag or muslin bag.

Peel the quince and cut into small pieces or grate (depending on your preference for the consistency of the jam).

Sprinkle with lemon juice.

In a saucepan heat the pomegranate juice with some sugar. Heat until it is boiling and simmer for 10 minutes.

Add the quince and the spices and cover the saucepan.

quince and pomegrante jam

Place a plate in the freezer so you can later test the consistency of the jam.

Simmer the jam on low heat for one and a half to two hours.

Test the consistency from around 75 minutes to check if the jam is close to setting by placing a spoonful of jam onto the cooled plate and seeing if it sets.

Pour the jam into sterilised containers.

This jam is delicious served simply with bread and jam, but serves equally well alongside a cheeseboard.

I am linking it to this months One Ingredient challenge (Pomegranate) which is hosted by myself and Laura on alternate months

One Ingredient - Pomegranate

Quince pomegranate jam

Tags: , , , , , , , ,

Categories: Dairy Free, Gluten Free, Sides, Sweet

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15 Comments on “Quince and Pomegranate Jam with cinnamon, star anise and cardamom”

  1. November 19, 2012 at 10:47 PM #

    I love the idea that on your first time making jam you use such an exotic combination of flavours! Look delicious though – you must have a natural talent for jam making!

  2. November 20, 2012 at 3:18 AM #

    What a beautiful creation Nazima and wonderful for this time of year. Love the spices you have used for the jam. Makes for a delicious breakfast!

  3. November 20, 2012 at 3:38 AM #

    Looks delicious!

  4. laura_howtocook
    November 20, 2012 at 7:57 AM #

    What a beautiful colour the jam is and you must have a talent for jam making if this is your forst attempt. I hope you keep making it as I love the way you have infused lots of rich spices to add another level of flavour. Clever idea using the empty teabag to put the spices into! I wonder if this would also be good with charcuterie too, bet it would.
    Thanks for entering such a delicious jam into One Ingredient this month xxx

  5. November 20, 2012 at 9:00 AM #

    This looks amazing and how clever of you to come up with such a great idea when it’s your first time with jam and quince! Isn’t it lovely how the quince change to such a gorgeous colour as they turn to jam or jelly. Wish I had more quince left now!

  6. andreamynard
    November 20, 2012 at 9:18 AM #

    This looks amazing and how clever of you to come up with such an excitiing recipe when it’s your first time with jam and quince! Isn’t it lovely how quince change colour as you cook them into that gorgeous russet. Wish I had more quince left so I could try this.

  7. November 20, 2012 at 12:42 PM #

    super jam!!! I love your photography here too.

  8. November 20, 2012 at 12:44 PM #

    This sounds, and looks, gorgeous! Like everyone else has commented what an inventive jam for your first. I just started with good old plum jam!.

  9. November 20, 2012 at 11:22 PM #

    I love jam spiced up with cardamom and star anise! It just smells like December time. I’ve never ate quinces combined with pomegranate, it is a new flavour for me! Nice.

  10. November 22, 2012 at 8:26 AM #

    What a fabulous recipe, and don’t you just love making jam?

  11. November 22, 2012 at 7:25 PM #

    That looks amazing Nazima and such a pretty colour too! I nearly added pomegranate to my quince chutney on Monday, but, then thought of cranberries, as I had some in the freezer! I like you love the taste of cardamom when added to jams and chutney. Karen

  12. November 23, 2012 at 5:15 AM #

    This jam looks delicious and has such a beautiful colour. Have always wanted to make my own jams..

  13. November 23, 2012 at 5:21 PM #

    What a beautiful sounding name Nazima, just the title makes me want to dive in. The colour is fabulous too and I bet it tastes divine. I’ve only ever made quince jelly before, but jam maybe on the menu next time I come across quinces.

  14. November 27, 2012 at 3:11 PM #

    What a fancy jam recipe for your first jam attempt! Well done, it looks and sounds fabulous. Perfect for this time of year with those warm, spicy flavours.

Trackbacks/Pingbacks

  1. One Ingredient – The November Round Up - December 4, 2012

    […] who also hosts One Ingredient, from Franglais Kitchen made a Quince & Pomegranate […]

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