Rustic Quince Apple Jam

"Rustic quince apple jam uses quinces with the skins on to retain the most quince flavour, paired with a blend of spices; coriander, cardamom, cinnamon, vanilla bean. This rustic quince apple jam has a chunkier consistency than that achieved if the fruit is peeled and is amazing on a croissant or toast with butter or in a cocktail such as a brandy sour or quince variation on Harry Craddock’s (1930) gin based Marmalade cocktail appearing in The Savoy Cocktail Book, where the warming sweet spices and quince fruity floral flavour are delicious. The quince peel contains the main concentration of quince flavour, so it seemed like a good idea to include the peel in this jam recipe. Including the peel is also a great way to use this up rather than throwing it away."