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This quince jam is definitely the most delicious and aromatic you’ve ever tasted. Besides, it looks special. To make it at home takes plenty of time. Otherwise, boiling it down is quite simple. You can find a detailed quince jam recipe with the exact quantities and step-by-step instructions here at the very bottom.
Special quince jam
This quince jam is special both in taste and appearance.
It consists of whole pieces of fruit, which are firm to the bite, and a delicate fruit jelly. The jam tastes incredibly delicious – so fruity like quince. It is also heavenly aromatic.
Visually, the quince jam is also a hit on the breakfast table. With its light caramel color or red-orange color, it immediately catches the eye and invites everyone to try it.
By the way, my sour cherry jam and strawberry jam also contain whole pieces of fruit. Have you tried them yet?
Therein lies the secret
The jam owes its intense flavor and unique appearance to slow cooking and cooling several times in alternation. This allows the fruit to develop its delicate aroma and gradually take on its beautiful dark color.
This takes a while, but pays off in the end. Because you get an incredibly delicious and fragrant quince jam.
Quince jam recipe without preserving sugar
This quince jam is made without preserving sugar and without an additional gelling agent, just like my apple jam. Especially in the skin and seeds of the fruit is a lot of pectin, which provides the natural gelling.
We take advantage of that in the recipe. We boil the core in water for a while and then use the broth for the jam. In addition, the fruit is not peeled.
Perfect not only for pastry
This jam is ideal for filling pastries. It has a firm consistency and contains whole quince pieces. With it you can prepare especially sweet piroshki.
Of course, the quince jam is also delicious on bread, for example on fresh baguette or baton. It is just as good as a topping on yogurt or desserts.
This jam is
- fruity,
- very aromatic,
- fall,
- vegan,
- heavenly delicious,
- especially,
- with whole fruit pieces,
- without preserving sugar and without a gelling agent,
- a red-orange eye-catcher,
- easy to make with a certain amount of time,
- ideal on bread or for pastry.
Easy quince jam recipe
The quince jam recipe you’ll find here at the end of the post in the recipe box takes some time to make, but is otherwise very simple.
Step 1:
First, cut out the core from quinces and boil it in water for about 15 minutes. In the meantime, you can slice the quinces.
Step 2:
After boiling, pour the hot brew through a fine sieve, add sugar and bring the sugar syrup to a boil. Then add the quince slices, simmer them for about 5 minutes and let them cool completely. After that, boil the quince slices in syrup again for 5 minutes and let them cool down again.
Then simmer the quince mixture for about 30 minutes, until the fruit is soft and the desired consistency of jam is reached.
Step 3:
And now you fill the jam into sterilized preserving jars and seal them.
How to make quince jam: tips and tricks
- You can add some lemon juice to the quince.
- The jam can be refined with cinnamon, just like the quince and apple jam.
- There is a lot of natural gelling agent pectin in the skin and seeds of the fruit. Therefore, you should not peel the quince for the jam and do not throw away the core for the time being.
Did you make the quince jam according to this recipe? I’m looking forward to your result, your star rating and your comment here below how it turned out and tasted.
Also try these jam recipes:
- Raspberry jam recipe – the fruity classic
- Apricot jam recipe: heavenly fruity – less sweet
- Rhubarb jam – recipe for sweet sour spread
Quince jam
Equipment
- sterilized preserving jars
Ingredients
- 1.8 kg quinces (approx. 1.5 kg pitted)
- 900 g sugar
- 500 ml water
Instructions
- Cut out the core of the quince and put it in a saucepan.
- Pour water over the core in the saucepan, bring to a boil and simmer for 15 minutes.
- Cut the cored quince into slices or half slices.
- Then pour the hot brew from the core through a fine sieve or straining cloth into a large saucepan.
- Add sugar to the brew and bring to a boil while stirring.
- Once the sugar syrup boils, add the quince slices, bring it to a boil and simmer until bubbly, stirring occasionally, 5 - 7 minutes.
- Let the quince slices in sugar syrup then cool completely to room temperature (at least 3.5 - 4 hours).
- Now bring the quince mixture to a boil again, simmer it bubbling for 5 - 7 minutes and let it cool back down to room warm.
- Bring the quince mixture to a boil a third time and simmer bubbling, stirring occasionally, this time for about 30 minutes, until the quince slices are soft and the jam is a red-orange or light caramel color. You can still do a jelly test to make sure your jam will be the consistency you want later.
- Pour the quince jam (the quince slices and the fruit syrup, which will gel later as it cools) into sterilized preserving jars to the brim, seal the jars, place them on the lids for about 15 minutes, then turn them over and let them cool.
Notes
- You can add some lemon juice to the quince.
- The jam can be refined with cinnamon, just like the quince and apple jam.
- There is a lot of natural gelling agent pectin in the skin and seeds of the fruit. Therefore, you should not peel the quince for the jam and do not throw away the core for the time being.
- Note the detailed tips and tricks for making the quince jam at the top of the post.
If you are using Pinterest, you can pin the following picture:
