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Ramona's Cuisine » Gluten Free

Perfect quince jam

Modified: Mar 7, 2022 · Published: Apr 7, 2021 · by Ramona

Jump to Recipe

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.

Quince jam in a preserve jar with the lid opened on the right and a teaspoon tucked all in
quince jam in a preserve jar

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 Rye Flakes Honey And Cinnamon 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
  • 🥘 Ingredients needed
  • 🔪 How to make quince jam?
  • 🤹‍♂️ Variations for quince jam
  • ❓FAQs
  • 📋 Perfect quince jam

💚 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 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 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 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 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.

Close up of deep orange-red junky quince jam in a preserve jar with the lid opened and a teaspoon in
Quince jam waiting to get tucked in

🤹‍♂️ 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

How to serve quince jam?


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.

How to sterilize the jars and the lids?

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.

How do I know when the jam is ready?


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!

Quince jam in a preserve jar with the lid opened on the right and a teaspoon tucked all in

📋 Perfect quince jam

Recipe for a simply perfect quince jam made with just three ingredients, grated and diced fresh quince, sugar or honey and lemon juice. A great addition to your breakfast or snack with a cracker and some cheese. Perrrrfection!
5 from 106 votes
Print Pin Rate
Course: Appetizer, Dessert, Jams, Preserves, Side Dish
Cuisine: Eastern Europe, Ramona's Cuisine
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 60 servings
Calories: 42kcal
Author: Ramona Sebastian
Cost: £3

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
Metric - US Imperial

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. 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.
  • Increase the heat or put the heat back to medium 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 need to 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 favourite ( also a great version to use or add to cakes).

Nutrition

Calories: 42kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 33mg | Fiber: 1g | Sugar: 8g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ramonas.cuisine or tag #ramonascuisine!

Have you made it? Mention it @ramonas.cuisine or tag me #ramonascuisine, I would be so happy to hear from you!

Other Recipes:

  • Spelt Flour, Coconut, Quince Jam And Peach Homemade Galette
    Spelt Flour, Coconut, Quince Jam And Peach Homemade Galette
« Ricotta Pancakes With Pineapple And Rum
Easy Spanish Omelette (Spanish Tortilla) »

Reader Interactions

Comments

  1. Matthew Mosley says

    December 11, 2022 at 2:56 pm

    Hi, just made this and it looks/smells great. But how do you get the seeds out?

    Reply
    • Ramona says

      December 12, 2022 at 5:05 am

      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!!

      Reply
  2. Marcellina says

    December 04, 2022 at 12:55 am

    5 stars
    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.

    Reply
  3. Amy Liu Dong says

    December 03, 2022 at 12:44 am

    5 stars
    I have never tried to make a quince jam, but it looks delicious and easy.
    I am going to make this at home!

    Reply
  4. Maria says

    November 28, 2022 at 5:02 pm

    5 stars
    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?

    Reply
    • Ramona says

      November 29, 2022 at 8:53 pm

      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. 😉

      Reply
  5. Molly says

    November 09, 2022 at 12:41 am

    5 stars
    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!

    Reply
    • Ramona says

      November 09, 2022 at 5:09 am

      Thank you so much dear Molly, I am super happy you loved my quince jam recipe 😉

      Reply
  6. Swathi says

    September 29, 2022 at 11:51 pm

    5 stars
    I need to get some quince , this jam looks perfect with bread. Love that we can make it home.

    Reply
  7. Deb says

    September 29, 2022 at 12:48 pm

    5 stars
    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.

    Reply
    • Claire says

      October 15, 2022 at 4:28 pm

      4 stars
      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.

      Reply
      • Ramona says

        October 20, 2022 at 7:33 pm

        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 😉

        Reply
  8. Nora says

    September 28, 2022 at 2:01 pm

    5 stars
    Yummy quince. Great simple recipe that you can easily recreate! Ideal for the coming baking season! Love it! Thank you!

    Reply
  9. Maretha says

    September 28, 2022 at 5:10 am

    5 stars
    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.

    Reply
  10. Natalie says

    September 28, 2022 at 4:31 am

    5 stars
    I make your quince jam on a regular basis, my kids love it, thanks!

    Reply
    • Ramona says

      September 29, 2022 at 4:27 am

      Aw, thank you so much Natalie, I am so glad you use my quince jam recipe regularly 😉

      Reply
  11. Monique Singleton says

    August 15, 2022 at 9:46 am

    5 stars
    Easy peasy recipe with lovely flavours and consistency

    Reply
    • Ramona says

      August 16, 2022 at 4:02 am

      Thank you Monique!

      Reply
  12. Sara says

    May 19, 2022 at 8:00 pm

    5 stars
    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.

    Reply
  13. Oscar says

    May 18, 2022 at 8:51 pm

    5 stars
    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.

    Reply
  14. Katherine Mackay says

    April 19, 2022 at 12:04 am

    Hi! Just wondering how long it keeps for? And if it needs to be stored in the fridge or is the pantry ok?

    Reply
    • Ramona says

      April 20, 2022 at 8:35 am

      Hi Katherine,
      If you make a bigger batch, I recommend adding some extra sugar. It can be stored in the pantry for years if the jar is sealed okay but once opened (if it lasts longer than 1 week) I would keep it refrigerated.
      I do hope this answers your question but let me know if you need more advice on this.

      Reply
  15. Rose says

    April 18, 2022 at 8:03 pm

    5 stars
    I have made this three times and I am getting better and better at it - brilliant flavours and the recipe is excellent! Thanks for sharing it Ramona!

    Reply
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Hey, I'm Ramona and I ♥ making healthy living easy and delicious!!

I am a full-time mother, I work and I also do ♥ volunteering.

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