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 one 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 always choose 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 never tried quince jam, quince jelly, or any quince preserves before, make this jam as part of your exploration into the world of food preservation, which has been on the rise in recent years.
Preservation and home-cooked 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.
In general, I cut the quince to 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 tart 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 seldom 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 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.
❓Recipe 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 jars, they also need to be sterilized.
You can place those in the oven too, after being washed, face down. Alternatively, 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 all on a clean towel (face down for the water to drain).
Make sure to wipe clean the rims of the jars before sealing them 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. If a clear path is left behind that does not immediately disappear, 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)
- Rhubarb and Gin Jam
- Cranberry Jam -15 minute
- Raw Sauerkraut with Turmeric
- Chilli, Ginger And Lemon Rind Jam
- Pickled Watermelon Recipe
Recipes, quince 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 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page if you made this amazing quince jam. 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 sterilize the jars - see notes in the recipe on how to sterilize jars and the jar lids.
Make 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 low.
Preparing the quince
- Wash the quince and cut big chunks around the core. Chop the fruit and add to the syrup as you cut or grate the fruit. You can add the cut fruit 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 to avoid color changing.
Making the quince jam
- Once the fruit is ready and cut into small and thinner chunks, add all to the syrup, increase the heat to medium/high, and boil the jam for approximately 20-25 minutes. Stir often to make sure it does not stick and the fruit cooks evenly - it will also help you get a feel for when the jam is ready to be jarred.
Test for readiness
- If you are not sure if the jam is ready or not, spoon some syrup out on a super cool plate- ideally kept in the freezer for at least 10-15 min. Give a minute or so for the jam/syrup to get completely cool 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 - you will need to continue boiling the jam for a little longer. Keep a close eye as it will very quickly caramelize towards the end of the process.
Ladling the jam into the sterilized jars
- When the jam is ready ladle this 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. I used brown sugar hence the color.
- 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).
- The pot - I cannot stress enough the importance of the pot size you will need to use. This must have a large/wide bottom and the fruit should only cover the bottom for about ½ an inch - in other words, make small batches according to the size of your pan. The fruit will overcook otherwise.
Nutrition
Have you made it? Mention it @ramonas.cuisine or tag me #ramonascuisine, I would be so happy to hear from you!
Krista says
Hi! I am looking to make this jam with some quince I have. How long would you say it lasts after you make it?
Ramona says
It really depends on how much you make, Krista. If you make a bigger batch you might want to add a little bit more sugar and it can last one year even if the jar is sealed properly. I normally make small batches and I use less sugar and it lasts a month or even longer but I keep it refrigerated.
M says
Do you peel the quince?
Ramona says
No, I just wash it and chop it
Lucie says
I have tested your recipe yesterday (with grated quince). The taste is good but the texture is very strange, definitely not like jam. Very heavy / sticky and at the same time a bit hard.
Any recommendations?
Thanks
Ramona says
Hi Lucie,
Grating the quince will significantly change the texture of the jam, it comes more like a paste but if you want to have some texture left I suggest to make it in small batches and choose a large bottomed pan. Also making the syrup first and adding the fruit to that will help with keeping some texture. Cooking it on quick fire is a must too. You will need to experiment to see what works for you. Nevertheless I am pretty sure you outcome was still very tasty.
Nora Vasseva says
Thank you for responding but I still don’t see it!
Ramona says
oh so sorry Nora, I think I have attached a wrong link - here it again https://www.ramonascuisine.com/perfect-quince-jam/#%e2%9d%93recipe-faqs - check this now but I am also going to copy that paragraph
" 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 jars, they also need to be sterilized.
You can place those in the oven too, after being washed, face down. Alternatively, 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 all on a clean towel (face down for the water to drain).
Make sure to wipe clean the rims of the jars before sealing them with the lids."
annabelle says
it tasted delicious
Ramona says
thank you soo much Annabelle! xx
Zizette says
Great taste Thanks a lot
Ramona says
thank you dear Zizette, it's the taste of childhood for, so great indeed.
Chris Day says
Thank you so much, the perfect recipe and so simple!
Ramona says
Thank you Chris! It really is a delicious jam, I am prepping to make a batch this week too! 😉
Rebecca says
Hello, at what point do I remove the lemon halves or quarters? If I’m going to can this, would I remove them right before canning?
Ramona says
Hi Rebecca, it is up to you if you want to remove the lemons, I never do. I always leave it in. It serves as preservative as well and it gives really nice flavour to the jam. The only differences that I do cut into small pieces, but of course, if you want to remove it, I would remove it just before jarring the jam.;-)
annette says
just found some quinces in the neighbourhood and wondering at what stage you make this jam. It's late October and the fruit is rock hard. Is it at this stage that you make the jam?
Ramona says
Hi Annette,
The best time to cook or make jam with quince is now in the autumn, typically from late September to November when quinces are in full swing and season and at their ripest. Look for quinces that are fragrant, these need to be a brighter yellow, and firm. If they look like thi these are ready to be jammed. Make a small batch at the time for the best results.
I hope this is helpful and answers your question but please feel free to get in touch if you need any further help on this.
Many thanks
Ramona
P.S. I would LOVE to hear back and let me know how you liked the jam and my recipe 🙏🏻 😉
Sylvia says
I used this recipe last year and added a bit of ginger - it was so good. Today I have quince again, yay , and just returned here to take a look at the recipe. Thank you for that!
Ramona says
Thank you soo much dear Sylvia, the ginger addition is awesome and you are so very welcome indeed!
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. 🙏🏼🤤
Katia says
Is the weight of the quince (2.2 pounds) before or after they have been cored?
Ramona says
It’s the fruit you’ll be using so after 🙏🏻🙏🏻
Nicola says
Love making quince preserves. I usually add a few star anise as I find they are very complementary flavour wise.
Ramona says
hi Nicola I totally agree you can add star anise, I find it a little overpowering, is it not?
I do love quince flavor so much that I am scared to spoil it. I would try it though, I've never done it - I'm intrigued now.
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.
Nora Vasseva says
Could you tell me how you sterilize the jars please?
Thanks
Ramona says
Hi Nora, I have written a note on this under the Recipe FAQs section you will need to click on the + to expand the notes on how I sterilise my jars. https://www.ramonascuisine.com/perfect-quince-jam/#recipe
Many thanks and please do let me know if you still struggle to find the section
Regards, Ramona
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.
Amelie says
I cannot tell you how good this was and tasted. The best jam I have ever had by far! Mine didn't come as dark in color but I am guessing the sugar adds to that ( I used jam sugar) OMG I am doing this again and every time I will get some quince on hand. Thanks so much dear Ramona's Cuisine for this amazing and perfect indeed recipe.
Ramona says
You are soo welcome dear Amelie, I am so happy that you did manage to nail this jam. It can be tricky to get it perfect from the first attempts since there are so many elements to bare in mind and look out for such as water content, sugar type, heat levels but you certainly become an expert the more you make it. Quince jam has a special place in my heart 😉 thanks again for your feedback, I am really happy you made it and loved it! Ramona 😘
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 👍
Matthew Mosley says
Hi, just made this and it looks/smells great. But how do you get the seeds out?
Ramona says
Hi Matthew, yay! I m so glad you like it. The best practice is to tie the peeps up in a tiny cotton cloth when intending to get them out. You can just pick them out when finding them. I always leave them in for extra flavor and I do like finding them - I love finding those and consider them my bonus ;-). Most times they don't even make it to the jam as I have them up front. Hehe. I do know that some people are afraid to consume them. I am not, I always have them and never had an issue. Same with apple peeps.
I hope you will enjoy the jam!!
Marcellina says
I love poached quinces but in our area I rarely find them. When I do I'll be making your jam. Thanks for the recipe.
Amy Liu Dong says
I have never tried to make a quince jam, but it looks delicious and easy.
I am going to make this at home!
Maria says
I've never heard of quince until recently when someone gave me enough to make a batch of jam. They too said it was their most favorite jam. I just made it today and it tastes amazing! But, I think even though I followed your recipe precisely, I must have done something wrong because it came out with a consistency like a chutney. And, it's a beautiful golden brown, but definitely not the fuchsia color you show in your picture. Again, love the flavor and would like to make it again, but first can you tell me what you think I may have done wrong?
Ramona says
Hi Maria, Thank you so much for your feedback, I really appreciate it. There are a few reasons or factors that give the color of the jam.
1. the sugar used - I normally use brown sugar
2. the consistency of the syrup before adding the fruit - this has to be quite fairly thickened
3. the time you allow this to cook which differs according to the heat level and type of heat (electric stove or gas)
4. the pot used to make it - I always use what I call a jam pot which has a very wide bottom surface so the sugar gets to the right consistency before the fruit has overcooked and thus softened too much.
5. how big or small you cut the fruit
One thing I can reassure you - the more you will make it the more of an expert you will become.
I also sometimes grate the fruit making it almost like a paste which I love spreading on a nice buttered crusty sourdough slice of bread. oh, divine!
It is a wonderful jam and definitely my favorite along with the green walnut one which I also adore.
Do not worry too much about the consistency as mine it's not always the same either.
Thank you so much once again and I hope you will make it again soon then I will be talking to a quince jam expert. 😉
Jane says
This jam is something else. So darn delicious! I would have never thought I could make a jam with quince - not heard here where I live but, boy! I am planting a quince tree at the back of my garden now as it is the only jam I want now. I have followed the recipe to the letter and it turned out perfect. The color was a little different, not so deep but I have used caster sugar and not cane and that could be why. I do not care about the color though, I LOVE the taste and the flavor - my new jam that I will not be going without now. THANK YUO soo much for this recipe Ramona! xoxo
Molly says
I made the grated/no-sugar/honey version and it was excellent! It has a thick consistency like regular jam- delicious and my children love it. Thanks so much, this recipe is a keeper!
Ramona says
Thank you so much dear Molly, I am super happy you loved my quince jam recipe 😉
Swathi says
I need to get some quince , this jam looks perfect with bread. Love that we can make it home.
Deb says
Yikes, we don't have this in our local supermarkets so I had to order some on Amazon and can't wait to try it. Thanks I will definitely come back and share how it turned out.
Claire says
I followed the recipe but had to add quite a bit of sugar as it was soooo sharp. Also took a lot longer to get it ready for potting.
Ramona says
Hi Claire,
I did mention in the recipe that I normally make it with less sugar but you can add as much sugar as you wish, my mum and grandma used to add the sugar amount equaling the fruit amount. If you make the syrup first and bring it to a good consistency it shouldn't take much longer. Also, if the fruits are not perfectly dry and have some water on them from rinsing that adds liquid too so it will take longer. The sugar type is also a factor that contributes to the amount of cooking needed. Jam is a little pretentious to make but the more you make it, the better you will be getting at making it 😉
Nora says
Yummy quince. Great simple recipe that you can easily recreate! Ideal for the coming baking season! Love it! Thank you!
Maretha says
Quince jam is one of my all time favourite jams and I haven't had it since I was a child. Thanks for this easy recipe, it looks delicious and definitely going to try it the weekend.
Natalie says
I make your quince jam on a regular basis, my kids love it, thanks!
Ramona says
Aw, thank you so much Natalie, I am so glad you use my quince jam recipe regularly 😉
Monique Singleton says
Easy peasy recipe with lovely flavours and consistency
Ramona says
Thank you Monique!
Sara says
This quince jam is so delicious! I love using it as a topping for oatmeal, toast, bagels, and more! Thank you for sharing this fabulous recipe.
Oscar says
I just had quince jam a couple of weeks ago and loved it. I'm definitely going to make the jam using this recipe, it looks so good. Thanks for the recipe and tips.