This quince jam it's the perfect jam to make at home, it is easy to make and so full of flavour! It only requires 3 ingredients. The quince, sugar or honey and lemon. The best jam in the world if you ask me.
I began eating it quince raw as a kid and my daughter can and likes it too. Not everyone can have raw quince since it is not the easiest fruit to eat. Thin slices are best to approach, and chunks are only ok if you are used to it. A glass of whatever nearby might come in handy.
I love quince in any way shape or form whether that's raw, lightly baked, boiled and made into a compote or chopped or grated and made into a quince jam (dulceata de gutui as we call it) - like this one.
Quince is a bit of a strange fruit that, if you have never eaten before, you will get pleasantly surprised. It's a little like apple sauce but with an earthy flavour of its own.
I grew up eating this fruit jam and I can easily say that this and the fresh walnuts jam or preserve are my two top favourites ever jams/preserves that I would never turn down.
I am making them a lot healthier in the sense that I chose to use healthier sugars, or honey as opposed to caster sugar that was the only sugar available when I was a kid. I also reduce the sugar amount significantly since I make small batches (one or two fruits at a time).
If you have not had quince jam, quince jelly or quince preserve before, make this jam as part of an exploration into the world of food preservation that has been on the rise in recent years.
Preservation and homecooked food, make-your-own-everything, from scratch to know what you are eating exactly. Supermarket preserves are convenient but are not to be compared and don't even come close to homemade ones.
A good organic quality jam or preserving it is very pricey too.
Quince jam It's not too sweet (well, this one at least) and this is how I like it. It pairs well with cheese or toast for breakfast or tea time, or just by itself.
I did choose to cut the quince, this is how I generally make my quince jam but if I am in a hurry or I am not in the mood for all that chopping, I grate it, it is super easy. I do like some chunks though so I cut them or I make it mixed, diced and grated.
Ingredients needed
Just three ingredients will be needed in this recipe ( Quince fruit, Sugar or Honey and Lemon)
- Quince - no need to peel the quince, just remove the core and scoop out the seeds too, they are pectin rich and help to jellify the jam and they give great flavour too.
- Sugar - I remember my grandma and my mum adding kilo for kilo ( 1Kg of sugar for 1 Kg of fruit). It was lovely do not get me wrong but sooo sweet. Way too sweet for my taste now. As a kid, I did not mind it but now I would find it so sweet that I almost cannot taste the lovely flavours.
- Lemon - zest and juice one lemon and cut into slices the second one - I absolutely love the lemon slices in the jam, they are delishhh.
How to make quince jam?
There are two ways of making this quince jam. The traditional used by most people and my way of doing it.
There are four simple steps when it comes to making this flavoursome jam:
The traditional way to making quince jam
Step 1
Prepare and chop or grate the quince fruit:
If cutting it: Wash and cut the quince into slices, then strips and then little pieces cubed or thin rectangularly shaped pieces.
If grating: Wash and cut the fruit in half. Grate (using a cheese grater- bigger holes) and work around the core. Grate the quince flesh until you get to the hard woody texture by the core.
Using a knife (it does not have to be a sharp one) or a pointier teaspoon, scoop out all the seeds you can find inside the core cavities/ compartments. These are super high in pectin helping with setting the juices later on.
Step 2
Simmer the chopped or grated fruit in water containing lemon juice:
Choose a wide-bottomed pan also double/thick bottom saucepan - it helps with water evaporating faster due to the large surface and the double bottom to avoid burning.
Put the needed water quantity (see recipe card for exact amount) in the saucepan and bring to a boil. Add the quince and the lemon juice. Reduce the heat and simmer until the quince gets soft (about 10-12 minutes if grated and 15 if chunkier).
Step 3
Bring in the sugar and simmer on reduced fire until thickened:
Add the sugar and bring to a boil again, stir well until all of the sugar has dissolved, lower the heat to medium.
Continue to cook (uncovered) keeping an eye and stirring seldomly until the quince jam turns into a nice pink/orange colour and the juices have thickens to aspired consistency. It will take approximately 40 minutes.
Step 4
Jarring the jam:
Ladle into sterilized preserving jars and seal.
For my method/technique see the recipe card below.
I like the traditional method, however, I find that the fruit (especially if grated) gets overcooked.
My method reduces the cooking time for the fruit saving it from losing vitamins. See recipe card to learn all about the way I am doing it and this is how I make pretty much all my jams these days.
Perfect quince jam
Equipment
- pot (double base)
- wooden spoon
- jars
- knife
- chopping board
- grater (optional)
Ingredients
- 1 kg quince (2.2 lb) cut around the core (do not peel)
- 500 g cane sugar (2.5 cups) or 2 cups honey *
- 230 ml water (1 cup)
- 2 med lemons juice and rind * see recipe notes
Instructions
- Wash, wipe and sterilise the jars - see notes in the recipe on how to sterilise jars and the lids.
- Start by preparing the syrup. Add the water and the sugar to a pot and boil until the liquid becomes thicker. Boil for approximately 15 min on medium fire. Add the lemon juice and zest (from 1 lemon) as well as the quince seeds/peeps. Cut the other lemon into slices (halves or quarters) and add to the syrup too. Reduce the fire to a minimum.
- Wash the quince and cut big chunks around the core. Chop or grate the fruit and add to the syrup as you cut or grate the fruit. You can add to a bowl but you will need to be pretty swift as they do oxidate fairly fast getting a brownish flesh.
- Increase the heat or put the heat back on set to medium and boil the jam for 15-20 min stirring often to make sure it does not stick to the bottom. This also helps to have a feel and know when the syrup consistency is right. If you are not sure, take some syrup out on a super cool (ideally kept in the freezer) plate. Give it a few minutes to cool completely and draw a line in the middle of the syrup patch. If the patch remains separated, your jam is ready. If it reunites - it will have to boil the jam for longer.
- When ready ladle the jam into the sterilised jars, seal and place all jars in a corner somewhere where you will be able to cover all with a blanket. Keep this way until they have completely cooled.
Notes
- Syrup - making the water and sugar syrup and then adding the fruit will not only save some of the vitamins but the jam will remain a beautiful vivid colour too.
- Sugar - feel free to add more sugar if you wish especially if you make big batches and you will need to keep for longer than 7-8 months.
- Yield - this recipe will yield approximately 6 jars 200g or half a pint
- Honey - Replace the sugar with honey which you can add and cook at a simmer point - do not get it to boiling point - it will be a runner jam.
- Grated vs chopped - If you chop the quince (like I did) it will take a little longer but I like it this way - grated is my kid's favourite ( also a great version to use or add to cakes).
Nutrition
How to sterilise the jars and the lids
Sterilising the jars and the lids:
- sterilising the jars:
Rinse those, place them upside down on a clean towel, allow them to dry and then place them in the oven for 10-15 min at 65°C or 200°F.
- sterilising the lids
Before applying the lids and sealing the jam, those also need sterilising. The way I do it, I place them in a bowl and pour boiling water over them. Leave them in the hot water for 2 min and then pick them up with tongs and place them on a clean towel (face down for the water to drain. Place on a tray in the oven too.
Make sure to wipe clean the rims of the jars before sealing the jars with the lids.
Other combinations for quince jam
Quince will mix really well with other ingredients so you can make a beautiful quince jam with:
- chia seeds
- fresh ginger
- vanilla
- cinnamon
- apple
- pears
- apricot
- walnuts
How to serve quince jam
Appetiser suggestions:
Bruschetta with quince jam and goats cheese. So easy to prepare and really delicious, perfect with a good old white wine or a good Porto. Quick fix for guests.
Savoury suggestions:
- pairing it with meats like chicken or turkey, ham or pork roast. Make it a side dish.
Add to cakes or desserts
Cakes with quince jam, cookies, biscuits tarts with this sweet quince jam... mmmm, delicious. Quince desserts are the best ones if you ask me.
Preparing some homemade cookies filled with this quince jam, filling to some pastry puffs.
What about having it with some pancakes?
The perfect jam to use with a slice of cheese on a crusty rustic delicious slice of sourdough bread.
I would honestly be extremely happy to hear from you what other combinations you have used and how you serve your quince jam. Let me know what you think of this recipe.
Have you made it? Mention it @ramonas.cuisine or tag me #ramonascuisine, I would be so happy to hear from you!
Linda says
I've never had quince but this jam sounds like one I would like. It sounds on the order of a marmalade. I like that this uses both the seeds and peel and less sugar than the norm. I so agree with you that most of the store-bought jams are way too full of sugar and preservatives so making it at home is a great option. Now I have to go find some quince!
Heather says
Ooh I bet this would be delicious to serve with a charcuterie board! Sounds delicious and simple too!
Julia says
I've never had quince before so I went out and got some just for this recipe. This was so good on crispy plain crackers!
Veronika says
I've never tried quince before but this jam looks so delicious! I'll try to find this fruit at our local market and make this recipe 😉
Amy Nash says
I saw some quince at the farmer's market so I'm going to keep my eye out for it again and stock up to make this jam next time! It sounds delicious!
Aditi Bahl says
loved this idea. I was going to make a charcuterie board for a gettogether and this sounds a lovely addition to the board.
Moop Brown says
I love how simple and easy to make this recipe. I can already see this jam pairing well with a variety of dishes and meals.
Leslie says
You have some great instructions and tips for this quince jam recipe. Quince will be a new flavor for me to enjoy! Thank you!
Silvia says
I'm so happy I found this. I'm a big fan of quince, but I had never eaten it as jam. I had a few at home, and I follow your recipe, and wow, I loved it.
Loreto and Nicoletta says
Nicoletta and I are huge fans of quince and make ham when we can get them. Thanks for reminding us how great this fruit us!👍👌😋❤️
Angela says
Hello,just unsure if you leave the seeds and eat them or if you strain them before adding the fruit?
Ramona says
Hi Angela
Thank you for stopping by.
I personally love the seeds they normally don’t make it to the jam 😀 I always eat them raw but it really depends. You can strain them if you don’t like seeds in general but if you don’t mind them then you can leave them in. It’s entirely up to you.
Also if I make this jam with the intention to give away some I’ll take the seeds out. 😉
Sally says
At what point do you take the seeds out?
Ramona says
Hi Sally,
You can fish them out just before jarring. I never do unless I make the jam to give it away - seeds may put people off - when I make the jam for us I never take them out, I love finding them 😉
Addie says
This blog post is so thorough and detailed! Thank you for explaining the process of making jam!
Melinda says
What a perfectly lovely way to make homemade jam! So simple, yet this could easily be impressive enough for a special hostess gift. Thanks for sharing.
Amy says
You know, quince is the one fruit I have never actually tried raw as so many keep telling me it's not exactly the best tasting fruit. I do love quince in all it's other forms, especially quince paste with some yummy cheese! Decided I would try your recipe. Raw quince was not too bad BUT the jam.......yummmmm! That didn't last very long in our house!
Marysa says
I've never had quince jam before. Sounds delicious and it would be fun to make!
Cathleen says
Wow, this really does look perfect!! I have never tried quince, but I am definitely going to be on the lookout for it. Thank you so much for the recipe 🙂
shelby says
I love how easy and simple this was to make. It was served as part of a charcuterie board for a small party and was a hit with everyone!
Marta says
An excellent spread on our morning toast. Added a great deal of flavor with just the right sweetness.
Veronika says
This jam looks absolutely delicious! I've never tried quince before but now want to taste it!
Kathryn says
This sounds so delicious and I can't wait to make this jam. I will be adding this on top of brie cheese for a charcuterie board! I can't wait!
Moop Brown says
I'm not too familiar with quince but am intrigued to try it in this jam recipe.
Amy Nash says
I saw quince at the farmer's market and didn't know what to make with it! I'm glad I picked it up anyway because this was such a tasty, easy little recipe! Thanks for explaining how to prepare it since it was my first time!
Anaiah says
This quince jam turned out absolutely perfect! It was so easy to make and so delicious! I love having mine with pancakes for breakfast instead of using maple syrup. So yummy!
Chenée says
I can't wait to make this for the holidays! It'll be perfect on cheese boards and with toast!
NATALIA says
Great recipe! I've never made jam before, but decided to give it a try. It's not overly sweet and super yummy! My husband and kids love it! No more store-bought jam for us!
Jen says
Im thinking it will go well with my sourdough bread, I havent tried this before now Im keen making it.
Emily says
Oh yes, it goes really well with sourdough and maybe some cheese too! Enjoy!
Agnieszka says
The jam came out perfect!
Addie says
This jam is so easy to make and full of flavor. Delicious!
Linda says
This jam is a keeper! Can't wait to make another batch of this quince jam
Geetanjali Tung says
This quince jam sounds and looks delicious! I need to try this. Thanks for the recipe!
Bernice says
Thank you so much for all the great information on quince. I don't really know a lot about this fruit but my friend and green grocer says she'll be having some beautiful quince in soon so this is perfect timing!
Alexandra says
This quince jam is so delicious, and will make perfect gifts for the festive season. It is such a beautiful colour!
Jessica Erin Halverstadt says
I've never had quince before but I love trying new things and am very intrigued by this recipe. If I can find some locally I will definitely be giving this a try.
Marcellina says
I adore quince but season is so quick I sometimes miss it and sadly it does grow in my area. But I only make poached quinces and this year when I did manage to purchase a few, I wanted to make jam or jelly. Unfortunately I couldn't find a good recipe. Definitely saving this recipe for next time!
Erin Gierhart says
I love this jam with cheese and crackers. It is so tasty!
Lara says
Quince is such a hard fruit to find recipes for! So happy to find this recipe. love all the details about eating it raw too!
Betsy Campbell-Craig says
Just made this quince jam and it’s absolutely delicious and so easy to make.I added as you suggested a vanilla pod to give it an exotic touch …I will be following your recipe and making this gorgeous quince jam every year.Thank you x
Ramona says
Thank you so much Betsy for your very kind feedback and for giving my recipe a try. It is my favourite jam I must say, my grandma's one was the best! This recipe has been made for decades in my family and I know it works. It is soo nice to hear you will be following my recipe from now on. It's like a virtual hug to me. Thank you again and I hope you will find other recipes to try and let me know the outcome 😉 xxx