Ingredients

4 (about 900g)

quinces, washed, cored & cubed or sliced (you can peel it too if you like)

250g

caster sugar

500 ml

water

1/2 tsp

ground cardamom

cardamom pods, bashed to open them up

large lemon

1 or 2 tbsp (I use 1.5tbsp for medium strength)

organic rosewater

"Food speaks when words fail. Food loves when actions fail. Food is who you are, where you’re from and the very meaning of how we develop throughout our lives. Whether you care much about food or not it’s a constant. I see food as treasure, a source of joy and a base for my creative self to come out. I cannot imagine my life without the food I’ve been brought up with, the memories, the smells and of course the people behind the food itself. One of my earliest sweet treats was this, mum’s Persian quince jam toast, delicately flavoured with saffron and honey and lots of salted butter on thick toast. This is my childhood on a plate." Niki from Nikibakes.

Method

Remove any dark bits in the fruit and squeeze half the lemon over the chopped pieces to stop discolouration.
Put the water and sugar in a large saucepan, bring to the boil then lower the heat and simmer, uncovered for 5-7 minutes.
Add the ground cardamom, the bashed cardamom pods and then quinces to the sugar syrup, stir well, bring back to the boil and add 2 tablespoons of the lemon juice. Lower the heat to a simmer, then put on the lid.
Simmer for 1 1/2 to 2 hours until reduced and jam-like. Check it very occasionally and stir gently.
Add a tablespoon or two of your organic rosewater and simmer for another few minutes. Carefully taste and add more rosewater if you like but remember the rosewater flavour becomes stronger as the jam cools so be aware of this.
Pour or spoon the hot jam into sterilised jars, seal and leave to cool. When cool store in the fridge for up to a month. Serve for breakfast with a creamy smooth cheese, salted butter or even thick strained yoghurt on toasted bread....mmm!