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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
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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.

  • undefined: Jerrie-Joy Redman-Lloyd