- 1000 g under ripe quinces, washed, NOT peeled
- 2 lemons, to juice and use zest
- 1000 g caster sugar
1h 10minPreparation 10minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
I have decided to put this recipe up as I couldn't find a quince jam recipe at all in the recipe community or really anywhere on the Internet that would explain how to do the quince jam with the thermomix. Hope this will be enjoyed by a few.
1. Wash your quinces, do NOT peel. Then cut the top and bottom off, and cut out the core. I discarded the core but some like to use it.
2. Cube the quince flesh into 2-3cm pieces and add to mixing bowl.
3. Peel off lemon zest off 2 lemons and add to mixing bowl as well.
4. Chop for 20 secs on speed 7.5, MC on. Check that everything has been well chopped. Maybe repeat for another 10 secs on speed 7.5, MC on.
5. Add the juice of the 2 lemons and some water just to cover the chopped up quinces. Cook for 12mins on 100 degrees, speed 1. Just to bring it to the boil.
6. I then added 1000g of caster sugar (could use white or raw sugar too) and then cooked 30mins / varoma steaming temperature on speed 1 with the simmering basket on the top to avoid splatter. (very important!!)
7. Check the colour of your jam and consistency. It should turn pink-ish. Stir up with spatula and scrape down sides and lid.
8. Cook another 20mins/ varoma steaming temperature/speed 1 with simmering basket on the top.
9. Test your jam on a frozen plate. Fill into hot sterilised jars and turn upside down on their lid for about 10mins to seal.
This made about 4 glass jars for me.
Will last in pantry for at least 1 year.
This step by step description might seem long and too hard but I have just gotten into exact detail to make it easier. It is very simple. Much easier than on the stove top.
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