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Quince Jam
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Transform fragrant quince into tantalizing jam with slow-cooked sweetness and a hint of lemon, reminiscent of membrillo.
Ingredients:
  • 6 cups (packed) of quince, rinsed, grated (discard cores, leave peel on), from about 2 pounds of quince (about 5 quince)
  • 4 1/4 cups water
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 4 cups sugar
Instructions:
  • Wash the quince, cut in half, and grate around the core until you have about 6 cups of grated quince, including the peel, using a cheese grater.
  • Simmer the grated quince with lemon juice and zest until soft: Bring 4 1/4 cups of water to a boil in a large, thick-bottomed pot. Stir in the grated quince, lemon juice, and zest. Simmer gently until the quince is soft, approximately 10 minutes.
  • Place sugar into the pot and bring to a boil until dissolved. Lower heat to medium-high and simmer uncovered, stirring occasionally, until quince jam turns pink and thickens to preferred consistency, approximately 30 to 50 minutes. If the jam thickens without turning pink, add water and continue cooking as needed.
  • Transfer to jars: Carefully transfer the mixture into hot, sterilized canning jars, ensuring there is a 1/4 inch space at the top. Clean the rims of the jars before sealing with dry lids.
  • For extended shelf life: To preserve your jam for longer, immerse the jars in boiling water for 5 minutes. Sealed jam will last up to 1 year. Refrigerate open or unprocessed jars for a minimum of a few months.

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