QUINCE JAM WITH ORANGE BLOSSOM HONEY
Steps:
- Wipe the quince with a tower to remove their fuzz. Rinse them in cold water, peel them, and remove the stem, any remaining blossoms, and hard parts. Cut them into quarters, remove the core and seeds, and cut the quarters into julienne. (Use the cores, skin and sees to make quince juice). In a preserving pan, combine the julienned quince with sugar, orange blossom honey, orange zest, lemon juice and the quince juice. Bring to a simmer and pour into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight. Next day, bring this preparation to a boil in a preserving pan. Skim and keep cooking on high heat for about 10 minutes, stirring gently. Skim if need be and return to a boil. Check the set. Put the jam into jars an seal.
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