Quince-essence Freezer Jam

Because raw quince is famously dense and highly astringent, it is almost always cooked. However, preparing it as a raw, cold-set freezer jam is a brilliant way to preserve its highly floral aromatics—which smell of rose, citrus, and pineapple—before they are altered by heat.

The secret to this no-cook method is acid-maceration. Finely grating the raw fruit and immediately submerging it in lemon juice and raw honey breaks down the tough cell walls, drawing out the fruit's natural moisture. The result is a bright, textured, spread with a crisp, pear-like mouthfeel.

Ingredients

* 2 medium cored quinces (peels left on; provides the aromatic, high-pectin fruit base)

* Juice of 2 lemons (about 1/4 cup; prevents oxidation and provides the acid needed for the gel)

* 5 tablespoons raw honey (adds clean, floral sweetness and draws out fruit juices)

* 85 grams liquid pectin (typically 1 standard pouch; acts as the gelling agent for the low-sugar, uncooked mixture)

Step-by-Step Instructions

* Core and Slice Quince

Cut quince down centre and core as you would an apple. Toss in lemon. Place in food processor.

* Process the Quince

Time is of the essence because you want the quince to oxidised as little as possible. Process 2 cored quinces quickly with the lemon juice. Remove lid, add 5 tablespoons honey, more or less depending on your taste. Scrape down the sides of the processor and give it another whirr.

* Incorporate the Pectin

Pour the 85 grams of liquid pectin directly into the macerated quince mixture. Stir vigorously with a spoon for a full 2 to 3 minutes. This ensures the pectin is evenly distributed throughout the honey-lemon syrup to guarantee a proper set.

* Jar and Leave Headspace

Ladle the jam into clean, freezer-safe glass jars or plastic containers, leaving at least a 1/2-inch (1.2 cm) headspace at the top. The jam will expand as it freezes; leaving headspace prevents jars from cracking or leaking.

* Freeze

Tighten the lids. Move the jars to the freezer, were they will keep for up to 6 months. Once thawed in the refrigerator, enjoy within 3 to 4 days, so use small jars!!

Enjoy and get healthy. With love, SmartPigKitchen ❤️