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.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush.

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  • 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

183 calories; protein 0.4g; carbohydrates 47.9g; fat 0.1g; sodium 4.4mg. Full Nutrition
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