Perfect quince jam

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 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 preserve 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 chose 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. 

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 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.

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

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!