Quince Jam

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

Hi dear people! I was born in a country where quince tree is as common as pine here. I love this tree and want to plant it in my small front yard. Can anybody give me advice what is the best cultivar of quince? I mean most aromatic,sweet and productive.. Thanks!

We planted a quince tree three years ago and after waiting with limited patience, got our first crop this fall: 36 pounds of quince. We baked a few halves with brown sugar and butter, made quince and pear pie, and I was looking for a way to use the rest. Commercial quince jams and jellies are frequently bland and the work involved in peeling, coring, and chopping is just too much so I was delighted to find your recipe – so much simpler to grate them with the peels on. I’m delighted with the results, too. I must say it makes the best quince jam I’ve every tasted. Thanks very much.

Hi,
I have a few quince trees and plenty of quinces so I dehydrate them, I eat them raw
or cut in large pieces add same maple syrup and bake in microwave (2-3 min).
When I made jam I use half water and have herbal tea ( I use mint from my garden – fresh or dry) and the color of jam is stunning.

After reading the comments, I added a cheesecloth bag full of cores and seeds to the shredded fruit. The quince stayed yellow-ish until it had cooked for about 40 minutes. At 50 minutes, the jam was a lovely rose color. I also added green cardamom pods (in cheesecloth), which is a great touch. Thank you for this recipe, and thanks to others for their helpful comments.

For those of you wondering about the color of your jam, know that quince requires two things to unlock its beautiful red: sugar and time. If the quince in your jam is still looking blonde it either doesn’t have enough sugar, or (and more likely) it hasn’t been simmering long enough.

For those asking about consistency, know that a good gel requires three things: pectin, sugar, and acid. Quince supplies all the natural pectin a jam could ask for (and more), though greener fruits will have slightly more. I usually use a combination of slightly more and less ripe fruits for a batch, though even ripe fruits have plenty of pectin. Lemon juice supplies the acid, and you supply the sugar.

Also, while extra water can usually just be cooked off, it’s not always even necessary! One old world method of making quince jam involves chopping the quince, tossing them with the sugar in the pot in which you intend to cook them, and then just letting them sit overnight. The sugar will draw out whatever water is in the fruit and it’s just the right amount to cook your quince in.

As a final note, save those seeds! The seeds are VERY rich in pectin, and in fact sometimes they will be swimming in mucilage when you scoop them out of their pods in the core. These can be used to make a thick tea that soothes a sore throat by steeping them in boiled water for 5-10 minutes and adding some honey. I have also used them as a natural source of additional pectin in other jams that need it (strawberry, grape, cherry, etc) by placing them in the jam in a pouch of cheesecloth while it cooks.

Hi, I’ve just finished my first cooking of quinces, will it carryon setting now jared

why do you get mould on top of my jams and preserved fruit do everthing the receipt says can someone give me a clue where im going wrong thanks

Quince can be yellow or red when cooked. If you by the wrong type it will never turn pink when cooked.

Question…I just finished my second batch of quince jam ….first batch the fruit was still slightly green…taste is fine and it thickened fine…second batch I added frozen blueberries but cut back on the water….quince was far more ripe…maybe even too ripe….this time it was diffenately runny….taste good but….any suggestions?

I have just made quince juice for the family and it is delicious. I cooked the whole fruit including the seeds, but read after that the core is not good for you…Is it ok after being boiled or will I have to throw it away now

My mother grew Japanese quince (chaenomeles) with bright orange flowers in the spring and small, lime-sized yellow fruit in the fall. These are a bush with thorns.
The true quince, popular in Europe, is a tree with grapefruit or orange-sized fruit, white flowers in the spring.
Maybe some of the variation in making the jam comes from using the other type of quince?

Delicious recipe, thank you! I tied up a couple quince cores in cheesecloth and cooked them with the jam for about 20 minutes. The jam is quite rosy and pretty.

I inadvertently reduced the sugar — simmering the quince with water and lemon juice in the first step, I realized I had only about 3-1/4 c. The finished product seems quite sweet so hopefully all is well! Can’t wait to use with cheese and crackers before Thanksgiving dinner.