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!
Course Appetizer, Dessert, Jams, Preserves, Side Dish
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.Â
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.Â
Yield - this recipe will yield approximately 6 jars of 200g or half a pintÂ
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.Â
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).