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This is a super simple recipe that always gives great results. I am experimenting with substituting two cups of grated carrot for two cups of the quince. I might add a touch of ginger.
My lemons weren’t overlarge, but it tastes more like lemon marmalade than quince jam. I’ve been hanging out for 30 years for quince jam. So disappointed.
Hi Melisse, I’m sorry the recipe didn’t work for you. Did you use more than the 1/4 cup of lemon juice called for in the recipe? The size of your lemons should not have made a difference for the amount of lemon juice called for in the recipe.
Second time I have made this soo easy to make. The first batch family couldn’t get enough of . Definitely more like marmalade. Will do the same again next year. Used to make a tart with apples also. Thanks for sharing this recipe.
I’ve been making this jam from my cooke’s jumbo quince tree for about three years now. It is my favorite jam to make, plus you don’t have to add pectin. I just purchased three more quince trees this year 1 Van Deman, 1 Smyrna & 1 Pineapple
The farmer next door to our property gave us 2 baskets of quinces last week so I thought I’d try your jam recipe as it looked really simple. I used a food processor to grate the quinces so prepping was really easy and quick and the result was excellent, the recipe made 4 1/2 500g jars and the jam is delicious. I’m giving my near neighbours some of the quinces and will be passing on the recipe to them. I live in france and have tried making quince jelly/jam before and its never been as easy with such good results.
First time to make the quince jam,and i just loved it. its very simple n easy to follow.
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?
Hi Suzanne, sounds like it was a good idea to turn the heat on your burner down a bit. As for doubling the recipe, I usually do not double jam or jelly recipes because it throws the timing off so much.
When you add the spicing?
Hi Mhd196, if you are working with whole spices (like a vanilla bean or cardamom pod) you can add them in step 2, with the grated quince. Remove them before step 3 when you add the sugar. If you are working with ground spices, you can add them in step 2 or 3.
thanks alot. i finished first round and results were great!
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.
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.
Such great tips Alan, thank you!
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
Hi Lillian, lots of things can contribute to mold. You may have more than average mold spores in your house/kitchen. At the first sign of any mold in your fridge or kitchen, you should wipe down all surfaces with a diluted bleach solution. Don’t allow any foods to get moldy, throw them out before they do. As for canning, if you use the paraffin sealing method there is more risk of a pin prick sized opening to the jam which would expose it to mold spores. If you use canning lids, this helps keep the mold out. Also, if you use canning lids you can process the jam in a hot water bath (google it) for 10 minutes which would kill any mold spores. Once you open a jar of jam all bets are off. If there are mold spores in your home, they’ll find their way to your jam eventually. Just eat it up before it gets moldy.
It sounds like your jars did not seal properly
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?
It’s all about the pectin (the stuff that binds with the sugar to set the jam). Blueberries have next to no pectin whereas quince has lots. Also, the ripeness of the fruit affects the level of pectin; more fully ripened fruit has less pectin than slightly, or just right, ripened fruit. It’s all quite a guessing game when you’re new to jam making but so delicious in the trial and error (try drizzling the soft jam over vanilla ice cream or use it as a between the layer, cake filling). When a jam takes longer to reach setting stage sometimes it is better to accept that you’ll have a butter consistency rather than trying to cook much longer as you run the risk of “hockey puck” jam, so hard you can’t get it out of the jam.
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
Hi Jess, it’s fine once you’ve boiled it.
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?