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 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.
💚 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
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.
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).
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.
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
I would honestly be extremely happy to hear from you about other combinations you have used and how you serve your 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!
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.
- 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
- pot (double base)
- wooden spoon
- chopping board
- grater (optional)
- 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
- 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.
- 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).
Have you made it? Mention it @ramonas.cuisine or tag me #ramonascuisine, I would be so happy to hear from you!
Excellent recipe 👍
Matthew Mosley says
Hi, just made this and it looks/smells great. But how do you get the seeds out?
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!!
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!
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?
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. 😉
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!
Thank you so much dear Molly, I am super happy you loved my quince jam recipe 😉
I need to get some quince , this jam looks perfect with bread. Love that we can make it home.
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.
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.
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 😉
Yummy quince. Great simple recipe that you can easily recreate! Ideal for the coming baking season! Love it! Thank you!
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.
I make your quince jam on a regular basis, my kids love it, thanks!
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
Thank you Monique!
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.
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.
Katherine Mackay says
Hi! Just wondering how long it keeps for? And if it needs to be stored in the fridge or is the pantry ok?
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.
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!