Cranberry Quince Jam
- 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
- 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.
- Remove the rosemary sprigs.
- Store in the fridge for a few weeks.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/fregolotta-a-shortbread-jam-situation/
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