Making quince jam is a delightful way to preserve the unique flavor of quince and also makes a delightful gift for the holidays! Enjoy it on toast, with cheese, or as a delicious condiment.
INGREDIENTS:
4 to 5 large quince, peeled, cored, and diced into even-sized pieces
4 cups granulated sugar
1 lemon, juiced
1 cinnamon stick (optional)
4 cups water
METHOD:
Place the quince pieces in a large pot and cover them with water. Add the lemon juice and cinnamon stick (if using) to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook until the quince is soft and can be easily pierced with a fork. This may take about 30-40 minutes.
While the quinces are cooking, wash and sterilize your canning jars and lids. (The number of jars you’ll need depends on the size you’re using.) You can do this by boiling them in a large pot of water for about 10 minutes or running them through a dishwasher on a sterilize cycle.
Once the quince pieces are soft, you can choose to blend them for a smoother jam or use a potato masher for a chunkier texture. Remove the cinnamon stick if you used it.
Return the blended or mashed quinces to the pot. Gradually add the granulated sugar while stirring continuously to avoid clumps.
Continue to simmer the mixture over low heat, stirring frequently to prevent it from sticking to the bottom of the pot. Cook until the jam thickens and reaches the desired consistency. This can take anywhere from 30 minutes to an hour.
To check if the jam is ready, place a small amount on a chilled plate. Allow it to cool for a minute, then push it with your finger. If it wrinkles and holds its shape, it’s ready.
Carefully ladle the hot quince jam into the sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the rims of the jars to remove any residue. Place the lids on top and screw on the bands until they are fingertip-tight.
If you want to store the jam long-term, you can process the jars in a boiling water bath for 10-15 minutes. Make sure the jars are fully submerged in water during this process. Otherwise, if you plan to consume the jam within a few weeks, you can skip the water bath and simply store the sealed jars in a cool, dark place.
