Homemade Quince Jam – Traditional Recipe
Quince jam is a true autumn delight, showcasing the tender, fragrant flesh of this unique fruit.
Slow-cooked with warm spices, it develops a deep amber colour, rich flavour, and irresistible texture.
Whether spread on crusty bread, paired with cheese, or used in desserts, this jam is a beautiful way to enjoy quinces year-round.
Traditional Quince Jam recipe
Quince jam holds a very special place in my childhood memories.
Every time I open a jar, I’m instantly transported back to my grandmother’s table, where she welcomed us with an elegant sugar bowl filled with jam made from quinces picked in her garden.
Its melt-in-the-mouth texture and delicate fragrance were simply unmatched.
Here in England, I rarely find quinces—and never as flavorful as those from Constantine, where this jam is still a symbol of warmth and hospitality. In my family, it was always offered to guests as a gesture of generosity.
Personally, I love the chunky version, with the pleasure of biting into tender pieces of fruit. If you prefer a smoother spread, just blend it into a purée.
Ingredients for Chunky Quince Jam
- 1 kg fresh quinces – choose ripe, golden fruits with a fragrant aroma and firm texture.
- 800 g sugar – ensures preservation, enhances sweetness, and gives the jam a glossy finish.
- 200 ml water – helps create the initial syrup and prevents the jam from sticking.
- 1 lemon – the juice prevents oxidation, balances sweetness, and adds brightness.
- 1 small cinnamon stick – infuses gentle warmth and depth.
- 2 star anise pods – add a delicate licorice note that pairs beautifully with quince.
Step-by-Step Instructions to prepare old fashion quince jam
- Peel and prepare the quinces: cut into quarters, remove the seeds and the gritty core.
- Make a pectin bag: place the seeds in a small cloth bag tied with string. This helps the jam set naturally.
- Marinate the fruit: mix quince pieces with lemon juice, sugar, and water. Leave for at least 1 hour (or overnight for stronger flavor).
- Prepare the infusion: boil the pectin bag with cinnamon and star anise in water to extract flavor and pectin.
- Combine everything: pour the infusion into a heavy-bottomed pan or preserving pot. Add the marinated quince mixture.
- Cook gently: simmer uncovered for about 2 hours, stirring occasionally, until the syrup thickens and the fruit turns deep red.
- Remove the pectin bag and check the consistency (see below).
- Jar the jam: transfer into sterilized jars, seal immediately, and turn upside down for a few minutes to create a vacuum.
Texture to suit your taste: keep the fruit in chunks for a traditional-style jam. For a smoother version, mash it lightly with a potato masher at the end of cooking (avoid using a blender, as it will turn into compote).
Sugar and water tip: for a puréed jam, slightly reduce the sugar (about 650 g per 1 kg of quinces). If needed, add a little extra water to prevent the mixture from sticking.
How to Tell If Quince Jam Is Ready
Cooking time varies depending on the fruit, quantity, and pan used. To avoid undercooked jam that spoils quickly, use these checks:
- Cold plate test: place a drop of jam on a chilled plate. If it flows slowly when tilted, it’s ready. If too runny, keep cooking and test again.
- Thermometer method: quince jam is done once it reaches 106 °C (222 °F).
How to Sterilize Jam Jars
Sterilization is essential for safe long-term storage.
- Classic method: wash jars and lids in hot soapy water, then boil them in a large pot of water for 10 minutes.
- Oven method: place clean jars in a 100 °C (210 °F) oven for 10 minutes.
- Quick microwave tip: rinse jars well, place them (without lids) upright in the microwave for 5 minutes. This prevents condensation and keeps jars hot until filling.
Seal jars immediately while hot, then turn upside down briefly to ensure airtight closure.
Canning the Jam (Water Bath Method)
- Place filled, sealed jars in a large pot.
- Cover with boiling water until jars are fully submerged.
- Boil for 15 minutes, keeping jars covered.
- Remove carefully and let cool on a towel.
- As they cool, the lids will “pop,” confirming a proper seal.
- Label each jar with the date before storing.
FAQ – Common Questions About Quince Jam
Why is my quince jam still runny?
It may need more cooking, or the quinces lacked pectin. Extend cooking time, use the pectin bag, or add lemon juice.
How do I get that beautiful deep red color?
Cook slowly on low heat for 2 hours. The longer the simmer, the deeper the color.
How long does quince jam keep?
In sterilized jars, up to 12 months in a cool, dark place. Once opened, refrigerate and consume within 3–4 weeks.
Can I reduce the sugar?
Yes, but sugar helps with preservation. Use less sugar if you plan to refrigerate and eat within a shorter time.
Serving Ideas & Recipe Inspiration
- Spread on toast, croissants, or pancakes for a comforting breakfast.
- Pair with cheeses like goat’s cheese, Comté, or blue cheese for a gourmet touch.
- Use as a filling for tarts, sponge cakes, or sandwich cookies.
- Stir into yogurt, porridge, or panna cotta.
- Add to savoury dishes: serve alongside roast pork, duck, or in Moroccan tajines for a sweet-savory twist.
Other preserves to try
Easy Traditional Quince Jam Recipe
- Total Time: 2 hours 20 minutes
- Yield: 4 to 5 jars
Description
Grandmother’s Quince Jam Recipe – an easy old-fashioned quince jam, full of flavour and indulgence.
Ingredients
- 1 kg quince
- 800 g sugar
- 200 ml water
- 1 lemon
- 1 small cinnamon stick
- 2 star anise
Instructions
- Peel the quinces, cut them into quarters and remove the seeds as well as the gritty part in the center.
- Place the seeds in a small pouch (cloth tied with string) to release the natural pectin during cooking.
- Squeeze the lemon over the quince pieces, add the sugar and water, then let macerate for at least 1 hour, ideally overnight.
- Boil the seed pouch with the cinnamon and star anise in water.
- Pour this infusion into a jam pan or a heavy-bottomed saucepan.
- Add the quince, sugar, and lemon mixture.
- Simmer over low heat for about 2 hours, uncovered, until the fruit turns red and the syrup thickens.
- Remove the seed pouch.
- Place the hot jam into sterilized jars, seal immediately, and turn the jars upside down for a few minutes.
- Prep Time: 20 min
- Cook Time: 2 hours
- Category: jam
Nutrition
- Serving Size: 100 g
- Calories: 250 kcal
