Homemade quince jam

Quinces gathered from private gardens where nobody uses them — a heavily laden tree, a few buckets, and fruit that would otherwise have gone to the compost heap. They are peeled, cut and cooked the same day, in a copper pan, in small batches of six to eight jars.

Three ingredients, no more: quince, cane sugar and lemon juice. No added pectin — quince has plenty of its own, provided you keep an eye on the pan. Comes in a 240 g jar; keep refrigerated once opened and finish within the month.

The jam is made during our cookery workshops, which bring together people supported by the association and neighbourhood volunteers every week. The jar you buy funds the next workshops, and the ingredients for the next batch.