There’s no substitute for quince, which is closely related to apples and pears. Astringent and very hard-fleshed when raw, it softens and becomes fragrant when cooked. Quince is in season in fall, but if you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.
Recipe information
Yield
Makes 2½ cups
Ingredients
Preparation
Step 1
Toss quinces with 2 Tbsp. lemon juice in a medium bowl; set aside.
Step 2
Bring sugar, cardamom pods, reserved quince cores, and 2½ cups water to a boil in a medium saucepan. Cook, stirring to dissolve sugar, about 5 minutes. Add quince, reduce heat to low, and cook, covered, until quinces develop a deep rose color and are tender but not mushy, 1½ –2 hours. Add remaining 2 Tbsp. lemon juice and bring to a boil. Lower heat and simmer, stirring occasionally, until liquid has slightly thickened, 8–10 minutes. Remove from heat (the syrup will thicken as it cools) and add pistachios (if using). Remove and discard quince cores. Serve warm or at room temperature.
Step 3
Do Ahead: Jam can be made 1 week ahead. Cover and chill.
