Quince Jam with Cardamom and Pistachios

jam healthyish quince lemon juice sugar cardamom pistachio

Andy Baraghani

Makes 2½ cups

Source

Ingredients

2 quinces, cored, peeled, cut into 1-inch pieces, cores reserved (about 1 pound)

¼ cup fresh lemon juice, divided

2 cups sugar

4 cardamom pods, cracked

¼ cup shelled, unsalted pistachios (optional)

Method

Toss quinces with 2 Tbsp. lemon juice in a medium bowl; set aside.

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.

Do Ahead: Jam can be made 1 week ahead. Cover and chill.