2 sharp-tasting homemade jams

If you like your jams with a bit of a tart taste, these two recipes will be perfect for you. Try making them at home to give your foods an interesting flavour.

Available in late winter, quinces have yellow skin and flesh, and are quite tart. They have a high pectin content, so they are perfect for jam.

Makes about two litres (eight half-pint jars)

• 2.5 kg (5 lb) or about
• 5-7 firm quinces
• 2 L (8 c) water
• Juice of 3 lemons
• 2 L (8 c) sugar1. Wash and peel the quinces, then core and roughly chop them.

  2. In a large, heavy saucepan, combine the quinces with the water. Bring to a boil; reduce the heat and simmer until the fruit is soft and pale pink, about 35 to 45 minutes.

  3. Add the lemon juice and sugar, and stir until the sugar is dissolved. Increase the heat and bring to a boil again; boil rapidly until the jam thickens, about 10 minutes. Using a slotted spoon, skim off and discard any foam that rises to the surface.

  4. Remove the saucepan from the heat. Spoon the hot jam into eight wide-mouthed, warm, sterilized 250-millilitre (1/2-pint) jars, leaving a 6-mm (1/4-inch) space between the top of the jam and the rim of the jar.

  5. Wipe the rims, cover, and process for 10 minutes in boiling water. Dry, label, and date. Store the jars of jam in a cool, dark place; the jam will be ready to eat in two weeks. Once a jar has been opened, store the jam in the refrigerator.

The tartness of the lemons sets off the sweetness of the figs. Here is an unusual jam that makes a lovely gift and keeps you out of the expensive food specialty store.

Makes about 750 millilitres (three half-pint jars)

• 500 g (1 lb) dried figs
• 1 L (4 c) water
• 800 ml (3 c) sugar
• Zest and juice of 2 lemons
• 125 g (1/2 c) pine nuts, lightly toasted1. Wash and roughly chop the figs. In a small bowl, combine the figs and the water. Cover the bowl and let stand for 12 hours or overnight.

  2. In a heavy, nonreactive saucepan, combine the figs and soaking water. Over high heat, bring the mixture to a boil; reduce the heat to low and simmer for 35 minutes.

  3. Add the sugar and the lemon zest and juice. Stir until the sugar is dissolved. Return the mixture to a boil; reduce the heat slightly, and cook until the jam thickens, for 10 to 15 minutes. Using a slotted spoon, skim off and discard any foam that rises to the surface. Add the pine nuts and stir until they are well incorporated.

  4. Remove the saucepan from the heat and stir to distribute the fruit and nuts evenly. Spoon the hot jam into three wide-mouthed, warm, sterilized 250-millilitre (1/2-pint) jars, leaving a 6-mm (1/4-inch) space between the top of the jam and the rim of the jar.

  5. Wipe the rims, cover, and process for 10 minutes in boiling water. Dry, label, and date. Store the jars of jam in a cool, dark place; the jam will be ready to eat in two weeks. Once a jar has been opened, store the jam in the refrigerator.

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