Quince Jam
Rock-hard quince fruit has a heavenly rosy colour with a very fragrant flavour when it’s cooked.
About this Recipe
Quince is one of the most surprising fruits I have ever eaten. Unlike its relatives, pears and apples, it is rock-hard and it has an astringent taste when it’s eaten raw. But as soon as you cook it, it has a heavenly rosy colour with a very fragrant flavour. Because of these qualities, during the autumn and winter season quince jam is an essential part of a Turkish breakfast.
MAKES: 2 SMALL JARS
PREP TIME: 20 MINS + 2 HOURS SOAKING TIME
COOK TIME: 1.5 – 2 HOURS
When making quince jam, the ratio of fruit to sugar is usually 1:1 (i.e. 300 g sugar to 300 g of fruit) but, as I find this way too sweet, I always add less sugar. The below measurements should still give you the right consistency as well as a beautiful pink colour.
I have made several large batches of quince jam recently and have learnt so much through trial and error. If you want your quince jam to stand out and last longer, these tips might be helpful:
TIPS
- When buying, choose quinces that are heavy, firm and with very yellow skin.
- While preparing, keep the chopped quinces in water with a half a squeezed lemon to stop them from going brown.
- Don’t throw away the quince seeds, because you will need them while cooking. They give the jam its unique rosy colour.
- Pectin is naturally abundant in quince so, there is no need to use jam sugar to thicken your jam.
- I would recommend coarse-grain white granulated sugar over caster sugar because the coarse grains dissolve more slowly and evenly, giving a better result.
- Soaking your quince in sugar for few hours or overnight will keep your fruit intact and stop them from breaking down completely.
- As the skin contains high-level pectin, you can use it during cooking if you wish. You can wrap the peeled skin in a cheese or muslin cloth and add it to the jam to help it set.
- When cooking, use a wooden spoon but avoid stirring too much. Otherwise, you may cause crystallisation.
- If your jam is stubborn and not getting thick enough, add an apple. Because of its high level of pectin, it will help it to thicken.
- Choose glass jars and metal lids over plastic ones.
- Sterilising the jars is very important as it prevents mould forming, and your jam will last longer.
- If you will not consume your jam immediately, place a waxed paper disc over the jar. It will prevent the condensation of water on the jam’s surface, which will stop mould growth. Once it’s opened, store it in the fridge. Happy jamming 🙂
Ingredients
- 1 lemon
- 2 medium size, just ripe quinces – weighing around 550 g after skin and cores removed (see note)
- 300 g white granulated sugar
- 700 ml water
- 3 cloves
Step by Step Instructions
Step 1
Squeeze 1 lemon. Save 1 tbsp lemon juice for the jam itself and add the rest to a large bowl of water.
Step 2
Wash and peel all of the quinces with a peeler. Quarter and core them, making sure to keep the seeds aside to use later in the jam. Chop the quarters into 2 cm chunky pieces and put them in the bowl of water you prepared earlier. This will stop the quinces from turning brown.
Step 3
Drain the quinces and place them in a big saucepan in layers, sprinkling with sugar between each layer. Set aside for a few hours or overnight.
Step 4
Put the seeds and cloves in a piece of cheese or muslin cloth (or equivalent). Tie it firmly and put it with the quinces. This way, you can take them out of the jam easily at the end of the cooking.
Step 5
Add water and over high heat, bring it to a boil. Then turn it down and gently simmer uncovered up to 1.5 – 2 hours or until quince turns pink and the jam sets.
Step 6
When the mixture has thickened, to test if the jam has the correct consistency, spoon a little jam onto a saucer chilled in the freezer. Return it to the freezer for a couple of minutes. If the jam forms a skin and doesn’t spread, it means it is ready to jar. Otherwise, repeat the test every 5 minutes.
Step 7
Add 1 tbsp of lemon juice to the mixture and stir it well. Boil for no more than 2 minutes and take it off the heat. Adding lemon juice will make your jam last longer without crystallising.
Step 8
Use a stainless steel spoon to skim any scum that has risen to the surface and discard this. Do this once at the very end.
Step 8
Let it cool for 10 – 15 min. Ladle into sterilised* warm jars while it’s still warm, filling to just below the rim. Close the lid firmly and turn them upside down and let them cool. This process will have a vacuum effect and make the jam last longer. You can store the jam for up to 6 months in a cool, dark and dry place. Refrigerate after opening.
Goes Well With
Turkish White Cheese or Feta Cheese & Toasted Bread
Notes
Quince: You can find them in big supermarkets as well as in Turkish and Middle Eastern shops.
*How to sterilise jars: Wash the jars and lids thoroughly with hot water. Heat your oven to 250°F/120°C fan/gas 1. Place jars upright and spread caps on a baking tray and heat in the oven for 20 minutes. Remove and fill immediately with jam.
Trivia:
- Quince is, in fact, the ‘Golden Apple’ of Ancient Greece.
- The word ‘marmalade’ comes from the Portuguese ‘marmelada’, which means ‘quince preserves’.
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