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Quince Jam

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2h

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48 servings

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This delightful homemade quince jam showcases the unique flavor and aroma of quince, a fragrant and tart fruit that is often overlooked. The quince is cooked down with sugar and a touch of lemon juice until it reaches a thick, jammy consistency and develops a beautiful rosy color. Enjoy this jam on toast, in pastries, or as a topping for your favorite cheeses.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
16 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the quince

Wash the quince and remove any fuzz from the skin. Cut the quince into quarters and remove the cores. Cut the quince into small cubes.

2
Cook the quince

In a large, heavy-bottomed pot, combine the cubed quince and water. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the quince is tender and pink in color.

3
Add sugar and lemon juice

Add the granulated sugar and lemon juice to the pot with the cooked quince. Stir well to combine.

4
Cook the jam

Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer, stirring occasionally, for 45-60 minutes, or until the jam has thickened and reached your desired consistency.

5
Test the jam

To test if the jam is ready, place a small plate in the freezer for 5 minutes. Spoon a small amount of the jam onto the chilled plate and let it sit for 30 seconds. If the jam wrinkles when you push it with your finger, it's ready. If not, continue cooking and test again in 5-10 minutes.

6
Sterilize jars

While the jam is cooking, sterilize the jars and lids by boiling them in water for 10 minutes. Remove the jars and lids from the water and let them air dry on a clean towel.

7
Fill the jars

Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth and place the lids on top. Screw the lids on tightly.

8
Cool and store

Let the jars cool to room temperature, then store them in the refrigerator for up to 3 months or in a cool, dark place for up to 1 year. Enjoy your homemade quince jam!

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