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Cloudy quince jam with Manchego seed crackers

Recipe for cloudy quince jam with Manchego seed crackers.

By Jerrie-Joy Redman-Lloyd
  • 15 mins preparation
  • 3 hrs cooking plus cooling
Cloudy quince jam with Manchego seed crackers
Cloudy quince jam with Manchego seed crackers

The psyllium husks in these crackers makes them extra crisp and light. Start this recipe a day ahead to make the quince jam. Makes 750gm quince jam and 16 crackers.


  • 1.4 kg (about 4 medium) quince, cored and roughly chopped
  • 400 gm caster sugar
  • 3 thyme sprigs
  • To serve: Manchego
Manchego seed crackers
  • 125 gm (¾ cup) sunflower seeds
  • 20 gm (¼ cup) psyllium husks (see note)
  • ¼ tsp baking powder
  • 45 gm (¼ cup) white sesame seeds
  • 30 gm (2 tbsp) black sesame seeds, plus extra to serve
  • 35 gm (½ cup) Manchego, finely grated
  • 1 tbsp extra-virgin olive oil


  • 1
    For jam, simmer quince and 2 litres water in a deep saucepan until tender (1½-2 hours). Purée quince, then pass through a sieve into a saucepan and bring to a simmer. Add sugar, stir to dissolve and simmer mixture until it’s dark pink, thick and glossy, and jam sticks to a chilled plate when dripped (1-1½ hours). Add thyme and 1 tsp cracked black pepper, pour into a sterilised 800gm jar and store in a cool place. Cloudy quince jam will keep for up to 2 months.
  • 2
    For crackers, preheat oven to 180C. Finely grind sunflower seeds in a food processor, add psyllium husks, baking powder and 1 tsp sea salt, and process to combine. Add sesame seeds and cheese and, with the motor running, gradually add oil and 1 tbsp water, and process until mixture starts to clump together (1-2 minutes). Turn out onto a sheet of baking paper, bring dough together, flatten, then place another sheet of baking paper on top and roll out to 2mm square. Remove top sheet and score diagonal criss-cross indentations in pastry with a knife or pizza cutter at 10cm intervals to form 16 even diamond shapes, then, still on baking paper, transfer to a baking tray. Sprinkle with sea salt and black sesame seeds and bake, turning tray halfway through cooking, until golden brown and crisp (15-20 minutes). Cool on tray, then break at indentations and serve with Manchego cheese and cloudy quince jam. Seed crackers will keep stored in an airtight container for up to 2 weeks.


Note Psyllium husks are available at most supermarkets and health-food shops.

  • Author: Jerrie-Joy Redman-Lloyd