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Perfect Quince Jam
Perfect Quince Jam
"This quince jam it’s the perfect jam to make at home, it is easy to make and so full of flavor! It only requires 3 ingredients. The quince, sugar or honey and lemon. The best jam in the world if you ask me. 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. Perfection! "
Notes
Syrup – making the water and sugar syrup and then adding the fruit will not only save some of the vitamins but the jam will remain a beautiful vivid color too.
Sugar – feel free to add more sugar if you wish especially if you make big batches and you will need to keep for longer than 7-8 months.
Yield – this recipe will yield approximately 6 jars 200g or half a pint
Honey – Replace the sugar with honey which you can add and cook at a simmer point – do not get it to boiling point
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).
Serves60
Preparation Time15 min
Cooking Time45 min
Cooking MethodPressure Cooker, Slow Cooker
Ingredients
- 1 kg quince (2.2 lb) cut around the core (do not peel)
- 500 g cane sugar (2.5 cups) or 2 cups honey *
- 230 ml water (1 cup)
- 2 med lemons juice and rind * see recipe notes
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Wash, wipe and sterilize the jars – see notes in the recipe on how to sterilize jars and the lids.
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Start by preparing the syrup. Add the water and the sugar to a pot and boil until the liquid becomes thicker. Boil for approximately 15 min on medium fire. Add the lemon juice and zest (from 1 lemon) as well as the quince seeds/peeps. Cut the other lemon into slices (halves or quarters) and add to the syrup too. Reduce the fire to a minimum.
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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.
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Increase the heat or put the heat back on set to medium and boil the jam for 15-20 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, take some syrup out on a super cool (ideally kept in the freezer) plate. Give it a few minutes to cool completely and draw a line 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 longer.
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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 this way until they have completely cooled.
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