Preserve and enjoy quince fruit all year round with this simple 4-ingredient all natural quince jam recipe.
Delicious Homemade Quince Jam
Quince fruit are large yellow fruit which grow on trees. They come into harvest late in the Fall and can be used in a number of recipes including jams, paste and more. The rich and slightly tart taste make them a perfect companion for baking, cooking and enjoying raw.
We planted a quince tree in our backyard at the cottage about 10 years ago. And it’s only been in the last couple of years that it’s harvest has been plentiful.
To see the tree from far away when the fruit are ripe is almost unreal. They are yellow as lemons and large as the largest apples you can find. They almost glow hanging on the tree from a distance.
Traditionally our family has used quince to make a thick jam. We love this jam spread over warm homemade white bread. It’s also particularly great to use in baking because it doesn’t melt in the oven. It’s one of our favorites to use for our jam-filled kiflice cookie recipe.
We have a version of this quince jam recipe with apples as well, or in a few extra steps you can make the jam into delicious membrillo or quince paste.
Because the quince fruit is not sweet at all you need to add a good amount of sugar to make the jam. Since our dad is diabetic our mom typically makes this recipe using Stevia in place of 2/3 of the sugar. You honestly can’t even tell the difference.
If you do happen to have a nice bounty of quince fruit to make this jam, be sure to make some extra jars to share with friends and family or to give as gifts for the holidays.
Ingredients Needed to Make Quince Jam
- 5 kg quince fruit, cleaned and cubed
- 3 kg sugar (or 2kg Stevia + 1 kg sugar)
- 2 cups water
- juice from one lemon
How to Make Quince Jam (with No Preservatives)
Wash, cut in quarters then remove the cores of the quince fruit (we leave the skins on). The skin on the quince fruit is full of pectin, thus if you are leaving it on you won’t need to add any extra pectin. Cut the quarters into 1″ cubes.
Cook the cubed quince in a large pot on the stove top until softened (about 20-30 minutes).
Blend in a handheld or stationary blender.
Stir in the sugar (and Stevia if using) while the mixture is hot.
Pour the mixture into a roasting pan. Put uncovered in the oven at 340F for 4 hours, mixing every 30 minutes or so to make sure that it is not burning on the bottom.
For a firmer jam, keep in the oven until you can run a wooden spoon through the jam and the liquid doesn’t bleed. Cook for a shorter time for a runnier jam.
Sealing and Storing
- Pour the baked quince jam into sterilized jars and seal with sterilized lids.
- Place on cloth lined counter and cover the jars overnight with a cloth to cool.
- Quince jam will keep for one year when properly sealed and stored in a cooler climate, such as a cold room.
Add a mason jar label like the one we made here using Cricut Joy Smart Label vinyl and you are good to go. You’ll love the unique flavor and texture of this quince jam recipe. Our kids absolutely love it rolled into homemade crepes (also called palacinke).
Homemade Quince Jam Recipe
- large pot
- roasting pan
- blender or handheld mixer
- wooden spoon
- 5 kg quince cleaned and cubed
- 3 kg sugar
- 2 cups water
- juice from one lemon
- Wash quince and apples, cut in quarters then remove core (we leave the skins on). Cut into cubes.
- Cook the cubed quince and apple until softened (about 20-30 minutes).
- Blend in a blender or handheld mixer.
- Stir in sugar while the mixture is hot.
- Pour the mixture into a roasting pan. Put uncovered in the oven at 340°F for 4 hours, mixing every 30 minutes or so to make sure that it is not burning on the bottom.
- Pour the cooked mixture into sterilized jars and seal tightly with sterilized lids.
- Cover the jars with a cloth and leave the jars to cool completly overnight.
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