Quince Cardamom Preserves
2 medium/large quinces
2 cups (450 g) sugar
1 tbsp (15 g?) ground cardamom
juice of 1/4 lemon, ~ 1/4 c (15 ml)
- Cut the quince into quarters. Remove the skins and core, and chop into medium-sized cubes.
- Add the quince pieces to a large pot and add ~ 3 c (700 ml) water. Bring to a boil and then lower to medium/medium-high heat for 15 minutes.
- Add the sugar and cook for another 30 – 45 minutes. The quince should not be too pink yet, perhaps just turning and there should be a fair amount of liquid still in the pot. If the liquid is getting syrupy, err on the 30 minutes.
- Put a small plate in the freezer at this point so it is ready to check the preserves when they are done.
- Add the half the cardamom and all of the lemon juice, and cook until a thick syrupy, pink mixture develops, ~ 30 – 45 minutes. You can turn the heat up at this point a bit if the liquid is not evaporating much.
- When the thick preserves are nearly done, add the remaining cardamom. Using a fork or the back of a spoon, break up the quinces pieces. The preserves will continue to thicken and become syrupy. Remove the plate from the freezer and place a small dollop of preserves on the plate. If you can run your finger or the back of a spoon through the preserves and a clean line is left (i.e. the liquid doesn’t run), then it is done. Remove from the heat and once cooled, place in a clean glass jar.