Making quince jam is a delightful way to preserve the unique flavor of quince and also makes a delightful gift for the holidays. With its delicate floral notes and subtle tartness, quince jam is an old-world preserve that feels both special and comforting. Spread it on warm toast, pair it with cheese, or serve as a flavorful condiment with roasted meats.
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 diced quince in a large pot with 4 cups water. Add lemon juice and the cinnamon stick (if using). Bring to a boil, then reduce to a gentle simmer. Cover and cook 30–40 minutes, or until the quince is tender and easily pierced with a fork.
While the quince cooks, wash and sterilize jars and lids. Boil them in water for 10 minutes, or run them through a dishwasher on a sterilize cycle.
Once the fruit is soft, remove the cinnamon stick. For a smooth jam, blend the quince with an immersion blender; for a rustic texture, mash with a potato masher.
Return the fruit to the pot. Gradually add sugar, stirring until dissolved. Simmer over low heat, stirring often to prevent sticking. Cook 30–60 minutes, until the jam thickens.
Place a spoonful of jam on a chilled plate. Let sit for 1 minute, then push it with your finger. If it wrinkles and holds its shape, it’s ready.
Carefully ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims clean, add lids, and tighten bands fingertip-tight.
For long-term storage, process jars in a boiling water bath for 10–15 minutes (jars must be fully submerged). For short-term use, skip this step and store sealed jars in a cool, dark place.
