Years ago, backyard quince trees were common. People would cultivate them to harvest the fruit for cooking in pies or preserves. Inedible raw, and looking like a cross between a pear and a golden apple, quince cook up sweet, with a vibrant rose color and a floral aroma and flavor.
These days you can still find an odd tree here and there in backyards of older houses, though chances are the owners don’t know the culinary delights available in these hard yellow fruit.
(I had a quince tree in the yard of my rented home in San Francisco for 4 years and never once cooked a quince. Now that I know better, just to think of it makes me want to bang my head on the wall.)
Here is an easy recipe for a simple quince jam. Feel free to spice it up a little with nutmeg, cardamom, or vanilla.
Quince Jam Recipe
PrintQuince are available in October, November in the Northern Hemisphere.
When choosing what quince to pick or buy, smell the bottom of the fruit. It should have a strong floral fragrance. If not, it's not fully ripe.
If the fruit comes from an organically grown tree, it may easily have worms in the cores. No problem for jam making, just cut the wormy pieces away from the rest and discard.
Ingredients
- 6 cups (packed) of quince, rinsed, grated (discard cores, leave peel on), from about 2
lbs of quince (about 5 quince) - 4 1/4 cups water
- 1/4 cup lemon juice
- 1 Tbsp lemon zest
- 4 cups sugar
Method
1 Prep and grate the quince: Prepare the quince by washing and cutting in half. Working around the core, grate the quince flesh (including the peel) with a cheese grater, until you have about 6 cups of grated quince.
2 Simmer grated quince in water with lemon juice and zest until soft: Put 4 1/4 cups of water in a large (6-8 quart), wide, thick-bottomed saucepan and bring to a boil. Add the grated quince, lemon juice and lemon zest. Reduce heat and simmer until the quince is soft, about 10 minutes.
3 Add sugar and simmer until thickened: Add the sugar and bring to a boil again. Stir to dissolve all of the sugar. Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30-50 minutes.
4 Ladle into jars and seal: Ladle into hot, sterilized canning jars* and seal. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids.
* To sterilize the jars, rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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First time to make the quince jam,and i just loved it. its very simple n easy to follow.
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So recipe calls for 4 1/4 cups of water and method indicated 4 1/2 cups of water, please confirm which amount is correct
Really pleased with how this recipe turned out. However, I got a lot of splattering during the 30-50 minutes on medium-high, so I had to turn down the burner to medium. I was also wondering—can I double it or do I need to do different batches?
xxxxxyyyyy
When you add the spicing?
I grow up in a country when we had a lot of quince we ate them row and we did jam and jelly it is the best jam of all,Here in America you rare find quins i like to have a tree in the backyard but i don’t know were to find it or buy