Quince Jam

So it’s quince season over here. A fleeting time when I never make enough of my quince relish to last until the next season which this year I have sought to rectify.

But after peeling and coring and chopping finely about four kilos of quinces I was calling it quits. I figured 11 jars would be enough so long as I wasn’t overly generous with handing out jars of this precious condiment. (It’s sublime with cheese – far nicer than quince paste – and delicious with lamb or any meat for that matter.)

Then Chef asked me if I had a quince jam recipe. I found one in my Country Show Cookbook and figured that not having to peel or core the quinces until they were partially cooked I would give it a go.

Now, not being a big fan of quinces in a sweetened dessert form I was not holding much hope for me enjoying it but MAN OH MAN it is freakin’ delicious. Smear it on some buttered toast and I defy anyone to not eat the lot. I did also use a jar of it on some lamb shoulders I slow roasted for about 7 hours yesterday and again, superb.

Quince Jam
The Country Show Cookbook

  • Quinces
  • Sugar
  • Lemon juice
  1. Place the quinces in a saucepan in which they all fit and cover with water
  2. Bring to the boil and simmer until the quinces are quite soft
  3. Keep the water, remove the quinces and peel and core them (granted this is fiddly because there are those weird grainy bits around the core and you have to get it all out but hey, it’s a hell of a lot easier when they’re soft than raw)
  4. Put all the cores and skin (some of the skin just pulls away as a very thin film, some of it is harder, just deal with accordingly) back in the water, bring to the boil and simmer for 30 minutes
  5. Meanwhile, chop up the quinces
  6. Strain all the cores and stuff from the water and then combine the water and chopped up quinces
  7. Measure the cups of quinces into a pan then add the same number of cups of sugar
  8. Slowly bring to the boil (ensuring the sugar is dissolved before you get to boiling point)
  9. Boil until it reaches setting point
  10. The lemon juice is optional – add about five minutes before end of cooking time
  11. Pour into sterilised jars and savour throughout the long non-quince season.
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  • Paola

    My mouth is watering …

  • blackbird

    Tis nearly 100 here.
    There will be NO jam.

  • kim at allconsuming

    See, another reason to love quince jam – you get to make it when it isn't nearly 100F.

  • SadieandLance

    YUM. We're busy enjoying your plum jam here at the moment.

  • Veronica

    I've never actually had quinces, although I've been considering buying and planting a quince tree. You might just have convinced me! If for no other reason than this time of year is practically dead for fruit and I need SOMETHING fruiting!

  • electricbluebird

    I am making quince jam for the first time this year. I discovered a tree at an abandoned house. Giving your recipe a go. What do you think about adding cloves and cardamom?

  • kim at allconsuming

    Oh definitely – it is quite sweet and the spices would cut it beautifully. I also make a quince relish which features juniper berries, just to plant the seed of another addition…