Apple and flowering quince jam Recipes
1 kg apples
0.5 kg flowering quinces
200 ml water
0.75-1.3 kg caster sugar
Wash and core the apples and cut into chunks (no need to peel the apples, if you're using organic/non-sprayed fruit). Cut flowering quinces into small slices, remove the seeds. (I weighed my fruit after this preparatory stage).
Put the quinces, sugar and water into a large saucepan and bring slowly to the boil. Simmer for 5-10 minutes, until the fruit appears to have softened and the sugar has dissolved into a syrup, then add apples and bring to the boil again.
Simmer for 10-20 minutes, until apples have softened, and you've got a nice, thick jam (it will thicken as it cools down, so you don't want it to be too thick at this point).
Cool just a little, then pour into sterilize cans and close.
Keep in a cool and dark storage for best results.