How To Make Quince Jam

Homemade Jam Recipes

Ingredients: Quince Jam Recipe

Photo of Quince4 1/2 lb / 2,000 grams of quince fruit
2 lb / 1,000 grams of white granulated sugar
7 fl oz / 200 ml of tap water
Further water to cook the fruit in
1/2 lemon

Method - What To Do

This recipe uses the fruit from a quince tree (cydonia oblonga), rather than the much smaller flowering shrub (chaenomeles - white and red flowers). These two plants are often confused, even though the fruit is quite different in size and shape. If you are at all unsure, quinces are similar in their appearance to a yellow pear, rather than a small greengage. Of note, quince jam is a tasty topping for toast and pastries, but is also a very pleasant accompaniment to roast lamb and cheese platters.

Photo of QuinceWash the quince fruit and prepare them in the same way that you would if they were apples, peeling them before removing the central pips / seeds. Using a sharp knife, cut the fruit into small pieces and place these in a saucepan, adding enough water to just cover the quince. Boil the pieces of fruit for around 30 minutes, stirring occasionally to ensure an even cook.

Remove the quince mixture from the heat and save around 200 ml / 7 fl oz of the water / juice, decanting it to a separate container, such as a mug or jug. Place all of the cooked fruit in a food processor and pour in a little of the saved flavoured water, blending until the quince appears like a chunky sauce.

Photo of QuinceScrape out the quince sauce and place back into the saucepan, combining with the remainder of the saved fluid and the sugar, as well as the juice of half a lemon. Place the saucepan on a low heat and stir well, until all of the sugar has completely dissolved into the quince jam sauce. At this point, increase the heat so that the mixture boils for a minute or two, and then reduce to a simmer for around 30 minutes, stirring during this time to prevent the possibility of any burning in the pan.

After the 30 minutes of simmering time has passed, test your newly cooked quince jam to see if it is ready to set properly in the jars. Spoon a little of the sauce onto a plate or container (chilled earlier in a fridge or freezer) and see if the sauce sets as a jam / jelly, with a skin. If it remains runny, simmer the mixture for another five minutes and repeat this simple setting test. Once your quince jam has reached its setting point, take it from the heat, skim off any froth and carefully pour / funnel it into the prepared glass jars (freshly sterilised in boiling water). As your jam ages, you will find that the colour will darken slightly, gaining a red shade.

Quince Jam Recipe - More Jam Recipes.