Easy Quince Jam Recipes

EASY QUINCE JAM

Easy Quince Jam image

Easy Quince Jam. A smooth and delicious jam made of quince, sugar, and lemon juice. A Fall treat that you can enjoy every time of the year in a jam form, to spread on toast, on your crostata, or as an accompaniment to your cheese board.

Provided by Nicoletta

Categories Jams

Time 1h20m

Number Of Ingredients 4

Ingredients

6 quince, 1170 g, washed, scrubbed, cored, and sliced, made 760 g of quince puree
380 g sugar (that is half the weight of the quince puree)
2 tsp lemon juice
1 lemon, halved and squeezed for the acidulated water

Steps:

Wash jars in hot, soapy water, and rinse well. Then place the jars and lids on a baking sheet in the oven at 220° F to dry. Leave them in the oven until you need them.
Thoroughly wash the quince under cold running water and scrub well to remove all the fuzz. Don't peel them. The skin of quince is a source of pectin, a natural thickener that facilitates the gelling of jam.
Meanwhile, prepare a big bowl of acidulated water: squeeze the lemon in the water and leave the halves inside.
Cut the quinces in half, core them, and cut them in slices using a sharp knife because their skin is very hard. Quince pulp blackens quickly, so as you peel them, place them in the prepared bowl with water and lemon to slow down the oxidation process.
Next, once all the quince is sliced, remove the slices from the acidulated water and place them in a pot with enough water to cover them. Boil the sliced quince on medium/low until they are soft, about 10-15 minutes.
Then, once soft, drain them and pass them through a food mill or potato ricer to obtain a puree. The hard parts will stay in the food mill and you will be left with a smooth quince puree.
Once you have the quince puree, weigh it and calculate 500 g of sugar per kilo of purée obtained (that means the sugar is half the weight of the quince puree).
Transfer the puree to a dutch oven or a pot with a heavy bottom. Add sugar and lemon juice. Cook over medium heat for 20-30 minutes, or until the jam starts bubbling slowly and it has not yet reached a thick density. It will dense up in the jar. During cooking, remember to stir the jam often with a spatula or a wooden spoon to prevent it from sticking to the bottom.
Ladle or funnel the hot quince jam into the sterilized hot jars leaving 1 cm from the edge. Wipe the rim and seal tight with the lids.
Label the jars and store them in a cool, dark place. Once opened, keep it sealed in the fridge.

QUINCE JAM

Quince Jam image

Quince makes beautiful jam thanks to its deep pink color once cooked. It's also naturally high in pectin, so it thickens nicely without having to use thickeners. It goes very well with meats and cheeses. Store in the refrigerator for up to 2 weeks.

Provided by Buckwheat Queen

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h5m

Yield 12

Number Of Ingredients 5

Ingredients

2 ½ pounds quince
1 cup water
1 lemon, juiced and zested
2 cups white sugar
½ cinnamon stick

Steps:

Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush.
Heat water and lemon juice to a simmer in a saucepan. Add quince. Bring to a boil and add sugar and cinnamon stick. Reduce heat to a simmer and cook until fruit is soft, about 45 minutes.
Remove saucepan from heat; discard cinnamon stick. Mix in lemon zest. Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency. Allow to cool and thicken before pouring into sealable jars.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 47.9 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.4 g, Sodium 4.4 mg, Sugar 33.3 g

QUINCE JELLY

Quince jelly image

Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It's a great way to use up a glut of the fruit

Provided by Katy Gilhooly

Time 2h20m

Yield Makes 2 x 350ml jars

Number Of Ingredients 4

Ingredients

1.5kg ripe quince, chopped
1 lemon, zest peeled into strips, juiced
900g preserving sugar (you may need less)
1 tbsp orange blossom water (optional)

Steps:

Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.

Nutrition Facts : Calories 34 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.1 grams fiber

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