Easy Quince Jam. A smooth and delicious jam made of quince, sugar, and lemon juice. A Fall treat that you can enjoy every time of the year in a jam form, to spread on toast, on your crostata, or as an accompaniment to your cheese board.
- 6 quince, 1170 g, washed, scrubbed, cored, and sliced, made 760 g of quince puree
- 380 g sugar (that is half the weight of the quince puree)
- 2 tsp lemon juice
- 1 lemon, halved and squeezed for the acidulated water
- 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.
Since quince easily oxidizes once in contact with air, place the slices in a bowl with water and lemon juice as you finish cutting them all.
The skin of quince is a source of pectin, a natural thickener that facilitates the gelling of jam. For this reason, it is recommended not to peel the quinces and to prefer organic fruit.
Store your quince jam jars in a cool, dry, and dark place. Don’t forget to add a label indicating the name and date of creation. Once opened, keep in the fridge.
If you want a sweeter and thicker jam, with a more orangy color, you can change the ratio of quince puree/sugar and go up to 1:1 (that means the same amount of sugar and quince puree).