Alright, it’s time to get jammy. You can use whatever fruit you like here, but since it’s the tip of winter, I’m using quince, though a marmalade made of citrus would be nice. In spring/summer berries and stonefruit can also sub in.
Personally, I’m not a fan of jam and much prefer the savoury foods life has to offer, so quince is a great compromise as it makes a nice addition to cheese boards or cooked into a lamb braise for a subtle sweet note.
Making jam can be quite a hassle with all that stirring and bubbling of hot sugar, so with a cheeky grin I’ve called on the old faithful slow cooker to take care of the hard work here.
Read the full article in English here.
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