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 pulp
- 380 g sugar
- 2 lemons, the juice, divided (one for the acidulated water, one for the jam)
- Wash jars in hot, soapy water, and rinse well. Then place the jars and lids on a baking sheet in the oven at 200° 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 with a mixture of water and lemon juice.
- 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 juice to slow down the oxidation process.
- Next, boil the sliced quince in just enough water to cover them. Let them cook 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.
- 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 reaches the desired density. 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 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.
Be quick in cutting the quince as they easily oxidize once they come into contact with air. Place them 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.
Quince jam jars keep for about 3 months, stored 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.