Easy Quince Jam Recipes

EASY QUINCE JAM

Steps:

• Wash jars in hot, soapy water, and rinse well. Then place the jars and lids on a baking sheet in the oven at 220° F to dry. Leave them in the oven until you need them.
• Thoroughly wash the quince under cold running water and scrub well to remove all the fuzz. Don't peel them. The skin of quince is a source of pectin, a natural thickener that facilitates the gelling of jam.
• Meanwhile, prepare a big bowl of acidulated water: squeeze the lemon in the water and leave the halves inside.
• Cut the quinces in half, core them, and cut them in slices using a sharp knife because their skin is very hard. Quince pulp blackens quickly, so as you peel them, place them in the prepared bowl with water and lemon to slow down the oxidation process.
• Next, once all the quince is sliced, remove the slices from the acidulated water and place them in a pot with enough water to cover them. Boil the sliced quince on medium/low until they are soft, about 10-15 minutes.
• Then, once soft, drain them and pass them through a food mill or potato ricer to obtain a puree. The hard parts will stay in the food mill and you will be left with a smooth quince puree.
• Once you have the quince puree, weigh it and calculate 500 g of sugar per kilo of purée obtained (that means the sugar is half the weight of the quince puree).
• Transfer the puree to a dutch oven or a pot with a heavy bottom. Add sugar and lemon juice. Cook over medium heat for 20-30 minutes, or until the jam starts bubbling slowly and it has not yet reached a thick density. It will dense up in the jar. During cooking, remember to stir the jam often with a spatula or a wooden spoon to prevent it from sticking to the bottom.
• Ladle or funnel the hot quince jam into the sterilized hot jars leaving 1 cm from the edge. Wipe the rim and seal tight with the lids.
• Label the jars and store them in a cool, dark place. Once opened, keep it sealed in the fridge.

QUINCE JAM

Steps:

• Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush.
• Heat water and lemon juice to a simmer in a saucepan. Add quince. Bring to a boil and add sugar and cinnamon stick. Reduce heat to a simmer and cook until fruit is soft, about 45 minutes.
• Remove saucepan from heat; discard cinnamon stick. Mix in lemon zest. Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency. Allow to cool and thicken before pouring into sealable jars.