THIS IS FINDON VILLAGE - Findon Quince Jam

THIS IS FINDON VILLAGE — www.findonvillage.com created by Valerie Martin, contains scenes from her home village of Findon, West Sussex, U.K.

FINDON QUINCE JAM

I was sitting on Nepcote Green on a sunny autumn day with Norman and Dilys Allcorn back in 2003, while our assortment of Shetland sheepdogs and collies were playing, when they told me they had been given some quinces...... but they did not know how to make quince jam. This is one of my favourite jams.... I hardly ever see it sold commercially. I wonder why.

If you are given any quinces, don't try eating them ... the flesh is very bitter and they give off a strong scent which is passed on to everything with which they come into contact.

Here's the recipe for anyone else who is in doubt what to do with this hard fruit.....

Findon Quince Jam

2 lbs quinces, prepared weight
1½ pints water
2 tablespoons of lemon juice
3lbs granulated or preserving sugar

Peel, core, slice and then weigh the quinces.

Place in pan with the water and lemon juice.

Simmer very gently with the lid on until really soft and mushy. (Reduce a little if needed by boiling with lid off).

Add the sugar and stir well until dissolved. Then boil rapidly until setting point is reached.

Pot and cover in usual way.

Did you know that the Portuguese name for this fruit is Marmelo and from this came the word marmalade?

You learn something every day from this website. In fact, until the end of the 1700s, marmalade was made almost exclusively from the good old quinces and not oranges.

Hilary says it all....

3rd April 2006

Hello

Quince Jam

Just thought I’d tell you that last year I made some quince jam according to your recipe and it is definitely the most delicious ever! I’m looking forward to making some more this year.

With best wishes

Hilary Dickson

Nish Vardy told me a little story. His sister in Canada has a Canadian friend.... whose husband had a quince tree in the garden. It fruited for the first time and he wanted to make quince jam.

He went on the internet to find out how to make it. Guess what? He went into my Findon Quince Jam.

His jam turned out very good so Nish's sister asked him where he had got the recipe from. When he told her that it was Valerie Martin's website..... she replied "I've heard of her". Small world.

Margaret Hodgson from across the Channel this time (not the Atlantic) has written to me .... "I now live in France and have inherited a quince tree with the house.

I would love to try your recipe for quince jam, but am not sure when 'the setting point' is?

Is it likely to be in a few minutes or an hour or more?

How do I know if it is reached? I can remember something about a spoon and a saucer and a skin on, but when and how I have no idea!

Oh, Margaret, I didn't think to explain about the "Saucer Test" but I will add it to the narrative....

Chill a saucer in the fridge.
Place 1 teaspoon of quince am on the saucer and leave to cool for a minute.
Push the surface of the jam with a fingertip, if it wrinkles it is ready.

Dr. Beatrice Sofaer-Bennett in Lewes, East Sussex writes "I searched high and low for a recipe for quince jam and even bought a Womans Institute recipe book on jams and preserves from M&S..

A recipe does not exist even in Mrs Beeton.

Then I found yours on the web.

I made it last night and except for the nuisance of coring the fruit I have to say it went very well. The jam is delicious. So, thank you very much for sharing it with the world and other domestic goddesses"

Wow! Does that mean I'm a domestic goddess too?

Continue if you would like to read.....Do You Ever Wonder What I Get Up To During The Day?

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This is Findon Village — www.findonvillage.com is a continually growing record created by Valerie Martin exclusively for documenting life in Findon.

E-mail: valeriemartin@findonvillage.com