Name: Spiced quince and pear jam
Cook time: 120 min
Total time: 120 min
Ingredients: 3 quinces (1kg), peeled, cored; 3 pears (990g), peeled, cored; 5 centimetre piece fresh ginger (25g), sliced thinly; 2 star anise; 1.5 litre (6 cups) water; 2/3 cup (160ml) lemon juice; 6 cup (1.3kg) white sugar

Ingredients

3 quinces (1kg), peeled, cored

3 pears (990g), peeled, cored

5 centimetre piece fresh ginger (25g), sliced thinly

2 star anise

1.5 litre (6 cups) water

2/3 cup (160ml) lemon juice

6 cup (1.3kg) white sugar

Method

1.Finely chop quince and pear. Tie ginger and star anise in muslin.

2.Combine fruit, muslin bag, the water and juice in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until mixture is pulpy. Discard muslin bag.

3.Add sugar; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until jam jells when tested.

4.Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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