Cranberry Quince Jam
Yield: about 1 quart
  • 1 lb fresh cranberries, rinsed
  • 3-4 quince, peeled and cut into small pieces
  • 1 cup brown sugar
  • 1 tsp kosher salt
  • 2-3 sprigs rosemary
  • juice and zest of 1 lemon
  1. Combine all of the ingredients in a pot along with ½ cup of water and bring to a boil. Reduce the heat and simmer until thickened, about 1 hour.
  2. Remove the rosemary sprigs.
  3. Store in the fridge for a few weeks.
Recipe by Eat Some Wear Some at