Real Food. Vibrant, Wholesome and Seasonal.

  • Home
  • Contact Us
  • Recipe Index
    • Meat
      • Beef
      • Chicken
      • Duck
      • Lamb
      • Turkey
    • Vegetarian
      • Lactovegetarian
      • Vegan
    • Fish
    • Sweet stuff
      • Cakes
      • Chocolate
      • Fruit
    • Bread
  • Meal Type
    • Something Special
    • Low cal/Gluten and Dairy free
      • Dairy Free
      • Gluten Free
      • Low Calorie
    • Family Friendly
    • Quick Midweek Meels
    • Food on the go
    • Seasonal
      • Spring Recipes
      • Summer Recipes
      • Autumn Recipes
      • Winter Recipes
  • About
  • Media
You are here: Home / Recipes / Diets / Dairy Free / Quince and Pomegranate Jam with cinnamon, star anise and cardamom

Quince and Pomegranate Jam with cinnamon, star anise and cardamom

19 November 2012 by Nazima Pathan

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

Related

« Simple and In Season – the October roundup
Christmas treats for Stir Up Sunday – a masterclass at Leith’s with Asda »

Filed Under: Dairy Free, Gluten Free, Sides Tagged With: cardamom, Christmas, cinnamon, jam, mincemeat alternative, pomegranate, quince, star aniseFlavours: Cardamom, Pomegranate, Quince, Star Anise

Comments

  1. thegardendeli says

    19 November 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. Jacqueline @How to be a Gourmand says

    20 November 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. yummychunklet says

    20 November 2012 at 3:38 am

    Looks delicious!

  4. laura_howtocook says

    20 November 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. andreamynardrea says

    20 November 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 says

    20 November 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. My Little Italian Kitchen says

    20 November 2012 at 12:42 pm

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

  8. Chez Foti says

    20 November 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. Rita cooks Italian (@ritacooksitalia) says

    20 November 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. atriflerushed says

    22 November 2012 at 8:26 am

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

  11. Karen @ Lavender and Lovage says

    22 November 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. Mich - Piece of Cake says

    23 November 2012 at 5:15 am

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

  13. Choclette says

    23 November 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. Jayne says

    27 November 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

  1. One Ingredient – The November Round Up says:
    4 December 2012 at 9:20 pm

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

  2. Recipe: One Ingredient Maple Butter (Vegan & Dairy Free) - Fuss Free Flavours says:
    11 July 2014 at 3:47 pm

    […] Nazima’s Quince & Pomegranate Jam […]

About us

Welcome to Franglais Kitchen. You will find food with a global influence, mostly nutritionally balanced but occasional treats. Nazima is a Doctor with an interest in Nutrition so lots of insight into evidence based ideas on how to eat well. Pierre is an ex chef, so we share ideas on food trends, how to plan ahead and prepare recipes, as well as methods and base recipes to help you gain confidence in the kitchen. Check out our about page for more information!

Social Media

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Search this site

Like us on Facebook!

Like us on Facebook!

Member of

Top Posts & Pages

Oat and Coconut Pancakes. Fluffy, freezable and fantastically delicious.
A simple recipe for sourdough naan bread with cumin and sea salt.
Healthy Chai Latte- Cinnamon, Ginger and Turmeric milk. Vegan, Dairy Free.
Chicken Ballotine with Goat cheese and Roast Red Pepper stuffing , Butternut Veloute and Honey Roasted Walnuts
Stuffed Squid with Prawns, Lemongrass, Chilli and Ginger
Gateau Concorde - A Gaston Lenotre recipe.

Foodgawker Gallery

my foodgawker gallery

Healthy recipes

my healthy aperture gallery

Tastespotting gallery

my photos on tastespotting

Site Navigator

Check out our Instagram Feed!

See my Recipes at Feastie
Foodies100 Index of UK Food Blogs

Copyright

The copyright of all content (text, images, recipes) on this website belongs to Nazima and Pierre Corne. All rights are reserved.

If you would like to share any content please ask first. Excerpts and links may be used, provided that full and clear credit is given to Franglais Kitchen

Copyright © 2018 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress