Quince Jam
May 23rd, 2006
I realize it is not the season for quince for most of us, living in the Nothern Hemisphere, but here is a quince jam recipe for those who lives in the Southern Hemisphere. Last time I was in the Bay Area I bought some quince (grown in Chile) and made that jam from two of them. Quite easy to make and tastes, smells just wonderful. It is not one of those fruits that most adore; very hard to eat even when ripe, hard to come by etc.
Turkish cuisine has a very special dessert made with quince that I would like to share with you later in the year, hopefuly when I have more quince in my hand. :)
For the quince jam, here is what you need:
- approx 1lb quince (2 quinces)
- 1.3 lbs (600gr) sugar
- 2 cups of water
- 1 Tbs lemon juice
While waiting for the water to boil, grate the washed and halved quince. Drop all the grated quince in the boiling water and let them cook until soft. I do not recall how long that process took but apparently not too long to remember ;) Mix in the sugar and let it boil until the jam consistency is reached. Mix the lemon juice and let it boil once more. Careful ladle into sterilized jar and enjoy your jam!
May 26th, 2006 at 5:39 am
i love homemade jams and quince is lovely because it is not too sweet. wonderful pictures by the way!
May 27th, 2006 at 1:12 am
I read once that the first jams/jellies were made of quince. Can’t prove it, though. :^P
May 27th, 2006 at 10:39 pm
Lovely jam… next post awaited LOL
May 28th, 2006 at 10:56 am
Stevi, I think the only store-bought jam I had so far was a “rose jam” that we make in Turkey. Maybe I should not include myself in that “we” :) But knowing how simple it is to make, I have a hard time buying jam. As you said this is not so sweet which makes it perfect for breakfasts.
Carolyn, that’s an interesting information, thanks for sharing. Might be because it was not easy to eat the fruit itself before cooking, who knows? :)
Next post is posted Tony ;)
May 29th, 2006 at 8:12 am
I love quince, cooked or not. Thank you for the easy recipe and looking forward to reading your quince dessert recipe too.
June 6th, 2006 at 10:13 pm
Shannon, I love the taste, too but unfortunately I cannot find them so often ;( Hopefuly I will get some to share the recipe for :)
November 27th, 2006 at 4:08 am
My little tree in UK has produced a copious crop. Investigating what to do with them. Funny but quince has brought together continents (NZ. SO. America, US, UK)! I never saw them when I lived in Turkey but perhaps I wasn’t looking… Quince is the new pomegranate???
April 19th, 2007 at 11:57 pm
thank you so much i found this recipe by chance .i lost my original one as i am an old lady and love quince jam and his is my fav one regards june[ australia]
April 24th, 2007 at 1:44 am
thank you Fethiye..i made the jam and i got 2 jars from it which was plenty for me .the grating was tiring for me but i perservered,the arms are not as young s they used to be.regards aussie june
April 27th, 2007 at 7:21 pm
June, I am happy that you were able to try out the recipe. I know how tiring the grating could be ;(
May 6th, 2007 at 9:56 pm
Fethiye.this am ,my carer came for h’keeping and brought me 3 small containers she said was quince jam,but on inspection found they weres quince paste [membrillo],her husband came home with them from a causual job he was doing..Must give some to June she said .i had some with cheese and crackers and was delicious.too trying for me to make .but i know it tasted great regards aussie June
July 27th, 2007 at 2:44 pm
I’m looking forward to the turkish dessert recipe made with quince!!!!
September 18th, 2007 at 10:25 am
Thanks for this- I’m going to try it. But I wish you would specify whether quinces are peeled and cored, because other recipes indicate you need the peel and or core for pectin….
Thank you.
September 19th, 2007 at 8:47 am
Ingrid, you are right about the pectin. Once when I made this, I actually kept the core in the jam, only to remove when it is all boiled, ready to be jarred.
September 24th, 2007 at 5:36 pm
I tried my grandmother’s method and got excellent results:
Simply simmer the quince with about 3/4 cup of sugar and 1 cup of water for about 1½ hrs [with peel and core] until it turns thick and pink. Then press the pulp through a sieve with a wooden spoon or silicon spatula. Cook with equal parts of sugar and pulp on low heat for about 45 mins to reveal the most perfect jam. No pectin or lemon juice needed.
October 16th, 2007 at 12:49 am
Thanks for sharing about quince jam, but you don’t mention quantity or weight for the quince. How much quince per amount of sugar and water mentioned?
October 16th, 2007 at 12:50 am
Previous response is for Keith.