Have you wondered what to make with this green-yelloish looking fruit called quince? Well, look no further as you have definitely found one of the best quince recipes here. This quince jam it's the perfect jam to make at home, it is easy to make and so full of flavor! It only requires 3 ingredients. The quince, sugar, or honey and lemon. The best jam in the world if you ask me.
It all began with eating raw quince 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 them. A glass of whatever is nearby might come in handy.
I love quince in any way shape or form whether that's raw, lightly baked like in this Baked Apples with Oatmeal recipe, boiled, and made into a compote or chopped or grated and made into a quince jam (dulceata de gutui as we call it) - just like this recipe.
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 flavor of its own.
Since I grew up eating this fruit jam, I can easily say that this and the green walnut jams or preserves are my two top favorite preserves that I would never turn down.
Jump to:
💚 Healthy quince jam
I'm making them a little healthier (sorry mum) in the sense that I chose to use healthier sugars, or honey as opposed to caster sugar which 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 any quince preserves 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 them 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 flavor 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 flavors. I add a lot less but it all depends on taste. I like it tarter too.
- Lemon - zest and juice one lemon and cut into slices the second one - I absolutely love the lemon slices in the jam, they are delish.
🔪 How to make quince jam?
There are two ways of making this quince jam. The traditional way used by most people and my way of doing it.
There are four simple steps when it comes to making this flavorsome jam:
The traditional way of 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 some or all of the seeds/pits from inside the core cavities/ compartments. These are super high in pectin helping with setting the juices later on. Please note that high amounts of seeds/pits can become poisonous.
Step 2
Simmer the chopped or grated fruit in water containing lemon juice:
Choose a super wide-bottomed pan and also a 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 it 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 it to a boil again, stir well until all of the sugar has dissolved, and lower the heat to medium.
Continue to cook (uncovered) keeping an eye on and seldomly stirring until the quince jam turns into a lovely pink/orange color and the juices have thickened to an 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 the recipe card to learn all about how I am making it and this is pretty much how I make all my jams these days.
🤹♂️ Variations 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
I would honestly be extremely happy to hear from you about other combinations you have used and how you serve your quince jam.
❓FAQs
Pair with cheese:
combine any mature but also fresh cheese - it makes a beautiful marriage - think of adding some to a cheese board - Mmmmm, a dream!
Appetizer suggestions:
Bruschetta with quince jam and goat's cheese. So easy to prepare and really delicious, perfect with a good old white wine or a good Porto. Quick fix for guests.
Savory 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: 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.
Sterilizing the jars and the lids is a crucial step and should not be skipped or ignored for the best results, here is how to do it:
Sterilizing 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.
Sterilizing the lids:
Before applying the lids and sealing the jam, those also need sterilizing. The way I do it, is 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.
The readiness test step is a must-do since these jams in general are super easy to overcook due to the sugar added. It is never a clear sign as to when it is ready. After the first 10 minutes of cooking it, when bubbles are slower to pop and the jam seems to become less runny, lower the fire, and spoon a spoonful of jam juices on a cold saucer (I place a saucer in the fridge prior to the test).
Run a line through the middle of the jam juice with the wooden spoon or even your finger and if there is a clear path left behind that is not immediately disappearing, the jam is ready. Turn the fire off and jar it immediately in the prepared and sterilized jars.
Other jam recipes that you may like:
- Simple Elderberry Jam (3 Ingredients)
- Raw Sauerkraut with Turmeric
- Chilli, Ginger And Lemon Rind Jam
- Pickled Watermelon Recipe
Other recipes where this jam could be a great addition:
- Carrot and Butternut Squash Pancakes
- Spelt Flour, Coconut, Quince Jam And Peach Homemade Galette
- Easy Cinnamon Rolls With Homemade Jam
- Jam And Fresh Fruit Tartlets
- Yummy Jammy Doughnuts
- Ricotta Pancakes With Pineapple And Rum
Let me know what you think of this recipe.
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page. Thanks for stopping by!
📋 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 10 min on medium/high fire. Add the lemon juice and zest (from 1 lemon) as well as the quince seeds/peeps if you choose to add them too. Cut the other lemon into slices (halves or quarters) and add to the syrup too. Reduce the fire to a low.
- 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. You may add some lemon juice as you cut these.
- Increase the heat or put the heat back to medium/high and boil the jam for approximately 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, spoon some syrup out on a super cool plate- ideally kept in the freezer for at least 10-15 min. Give it a minute or so to cool completely and draw a line using a spoon or your finger 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 a little longer.
- When ready ladle the jam into the sterilized jars, seal and place all jars in a corner somewhere where you will be able to cover all with a blanket. Keep covered until they have completely cooled. Store in a pantry room or cellar.
Notes
- Syrup - making the water and sugar syrup and then adding the fruit will save some of the vitamins and the jam will remain a beautiful vivid color too.
- Quince - you may cut the fruit ahead and add lemon juice to it to avoid oxidation
- Sugar - feel free to add more sugar if you wish especially if you make big batches and you will keep it for longer than 7-8 months.
- Yield - this recipe will yield approximately 6 jars of 200g or half a pint
- Honey - Substitute the sugar with honey - you can add and cook at a simmer point - do not get it to boiling point - it will be a runnier 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 favorite ( also a great version to use or add to cakes).
Nutrition
Have you made it? Mention it @ramonas.cuisine or tag me #ramonascuisine, I would be so happy to hear from you!
Roo says
I made this quince jam today and it’s delicious! I grew up with cardamom in quince jam so I did some cardamom seeds and ground cardamom as well. I was worried when I tasted the flavor of the syrup after I added the lemon juice (the lemon tasted like it might over power… I had accidentally juiced and zested both lemons) but now that the jam is cooked it is so complimentary. So yummy! Do you know if all quinces turn the orange golden color? Mine stayed much lighter and I had this same issue when I made a quince tart previously.
Ramona says
Hi Roo,
Thank you so much for your message and feedback on my recipe.
Cardamom sounds lovely, I never thought of adding this but also because where I come from cardamom didn’t exist,it does now, but it was never an option when I was a kid.
The colour of my jam, particularly this batch was more orangey because I kind of caramelised it a little bit. If you reduce the jam and cook it in small batches it will turn darker. Also, the fire has to be quite high. I don’t always get it this colour myself but all that matter with this jam it’s the flavour which is utterly unmatchable and soo unique. 🙏🏼🤤
Karen Larsen says
Can you water bath this jam? And have you used this recipe for larger batches? I’d like to make enough for gifts as well as for eating at home. Thanks so much for the recipe!
Ramona says
Hi Karen,
Yes, you definitely can. How long for I cannot tell you but I would suggest until you get the desired consistency. It will definitely make the perfect christmas gift. I would love a jar right now.
Berry says
Made this jam today. It’s still a bit sweet for my taste. Made one batch today and added cardamom (1/4 tsp). I think I can add more next time and even less sugar. Thanks!
Ramona says
Hi Berry,
Thank you for your feedback. Sugar amount is a subjective one and it also depends on what sugar is used. I always use cane sugar which is less sweet than the regular caster sugar/jam sugar. I also like the jams less sweet and you can certainly get away with adding less sugar on small batches but definitely not on a jam that needs to last longer.
Denise Samson says
Can I grate the quince in a food processor instead it cutting into chunks?
Ramona says
Hi Denise,
You absolutely can! The texture will not be the same but taste wise , absolutely delicious!
Sallie says
Made my first quince jam today (my daughter and SIL have a quince bush in their new home) and have to say it's absolutely amazing!!! Will definitely be visiting them with a bigger basket next time!
Ramona says
Yayy! Excellent! I am so happy you loved the recipe. It is delicious and soo unique, right? Oh, make sure the bigger basket gets prepped for next time you visit.
Marla says
I made this today with Quince from our little tree. Doubled the amount of quince as I wanted to use it up) and added about 1.5 cups more sugar due to the added fruit. I left all other ingredients the same. It is a beautiful golden yellow and tastes really good. I got 7-250 ml jars and one half jar. Very pleased, has a great lemon flavour too. Good recipe and easy.
Ramona says
Yayy! Another success. Thank you so much Marla! Making jam can be a bit of a hit and miss sometimes but if you know a little bit about jam making, if you have the patience, if you have the right pot, if you set the right fire, you cannot go wrong, right? 😉 I am so happy you have tried my quince jam recipe and it was a success for you too. I am thrilled. Thank you so much for your feedback and for taking the time to let me know about the outcome. Oh and the lemon, yes. A game changer and it helps preserving the jam too.;-)
Adelle says
Planning to try this today. Do you take the pits out after or leave them in?
Ramona says
Hi Adele, I always leave them in, I absolutely love the flavour that I give into the jam and also enjoy it when I find them in the jam. some say they are poisonous but that would take many many pits. It is entirely up to you. Please remember to use a very wide pan or make into small batches otherwise if the pot is not big enough, it’s important to be a wide-bottomed dish not necessarily a tall one. And the fire has to be quick for best results. Good luck and enjoy.
Please let me know how it went. 🤗
Adelle says
Thanks so much!
Ramona says
You are most welcome Adelle. Please let me know how it all went if you did make the jam.
S says
From Wikipedia: quince seeds, like apple, contain nitriles which can produce cyanide in the stomach. It would take alot of seeds to make the jam poisonous, but still maybe not a great idea to advise people to include the seeds.
Ramona says
thank you S.
Yes, indeed, I actually do not advise anyone to keep the seeds but I only say that I do because I actually do. I eat them as I cannot resist not to and keep some for the jam too. It takes a LOT of seeds to be causing issues. I eat all the seeds from 10-15 or more apples when I make an apple pie or an apple crumble and I am absolutely fine - never had an issue. Nevertheless everyone is different and should not have them if they are not sure 😉
4waystoyummy says
For folks worries about using the seeds….I believe you can roast the seeds for 10 minutes to nullify the toxin. Though other folks believe the toxin helps to rev up our immune system. I learned this when making noyaux from plum seeds. Making this quince jam today and decid3d to add some orange rind and fresh orange juice. Wish me luck.
Ramona says
Thank you for this - I never thought of roasting them. What a good idea! Thank you
Adding orange rind will work well I guess and if not too much will give the jam a new dimension in terms of flavors.
Good luck, definitely and let me know how did the jam come out.
Barbara Johnson says
I've enjoyed my beautiful quince bush for 30 years, This year it had a bumper crop of fruit. So, I decided to see if it was edible. I found your web, read your ingredient list and , sort of, followed your recipe.
It was great! 2 pints of the most delicious, lemony confection I've ever tasted, still hot. Can't wait 'till it's set. Thank you so very much.
Planted the core and seeds, fed some birds. Spring may be a welcome surprise bonus
Texture like applesauce Flavour like extremely rich lemon sauce.
Ramona says
Thank you sooo much dear Barbara for your lovely and kind feedback. Quince is a lovely fruit and I love this jam a lot. Texture wise it varies for me too depending on the pot I am using, method and if I do not make the mistake of forgetting about it. I am so glad you found my recipe and gave it a try. I am so happy. I cannot wait to make my own quince jam this year too. It is my favorite jam and now is the perfect season for it.
I just loved your comment, i really did enjoy reading it. Thanks again!xx xo
Hester says
Did the recipe as suggested but mine didn’t turn out no where near as red 🤷♀️
Ramona says
Hi Hester,
I am sorry it did not turn as red as my recipe. The secret is the fire, sugar type and the pan used - this has to be a really wide bottom so the jam cooks quick. I am hoping that it did taste good as looks sometimes is less important. since you have rated my recipe 4* I am assuming that you still liked the jam quite a bit. To be fair and very honest, my jam doesn't always come out the same, looks wise but this is because I sometimes don't pay attention to timing, heat or there are other factors involved such as forgetting altogether I have a jam on fire and ending up getting it even redder than this. It all depends. The bottom line is that you liked it and it was worth your time. Time and practice makes perfect.;-)
Phyllis says
The recipe works to a T . Stunning color and flavour. I had to double it and added a teaspoon of Vanilla
Thankyou for the recipe
Ramona says
Hey Phyllis,
Thank you so much for your feedback, it is greatly appreciated. I am so glad you have enjoyed making and having the quince jam. I personally love it. It is my top favorite jam ever. The vanilla addition is brilliant!! 😉
Zuhair says
Excellent recipe 👍