Quince Jam: the easy recipe for the ultimate holiday condiment
Have a surplus of quinces this fall? Make quince jam! It's similar to membrillo, the famous Spanish quince paste. Quince jam is the perfect condiment to add to charcuterie and cheese plates during the holidays to make an elegant, delicious spread for parties. Its beautiful aromas and sweet fruity flavor taste amazing when combined with salty meats and cheeses, and it's super easy to make. All you need is quinces, water, lemon juice, lemon zest, and sugar. You can even add warming baking spices to make a truly seasonal preserve.
Quinces are in season around October and November, making it the perfect time to make a batch before the festive season rolls around. You can even gift jars of quince jam to friends, family, and neighbors. No need for special equipment – grab a large pot, a sharp knife, and some sterilized jars, and you're ready to go!
The Best Tips for Making Quince Jam
Make sure your glass jars are thoroughly sterilized before you get started. This will prevent spoilage and ensure your quince jam has a long shelf life.
Boiling the filled jars (aka processing) extends their shelf life. If you skip this step, the quince jam should be kept in the fridge and will last two to three months.
If your jam isn't turning pink, cook it longer.
Want to make your quince jam more festive? Add baking spices like cinnamon, nutmeg, allspice, or pumpkin spice mix.
How to Store Quince Jam
Once opened, keep your quince jam in the fridge. It will last two to 3 months. Unopened quince jam should be kept in a cool, dry place and will last for up to 2 years.
How to Make Quince Jam
Wash, then cut the quinces in half. Grate the quince into a bowl, making sure to avoid grating in the core of the fruit.
Wash, then cut the quinces in half. Grate the quince into a bowl, making sure to avoid grating in the core of the fruit.
Pour the water into a large pot. Bring to a boil, then stir in the quince.
Pour the water into a large pot. Bring to a boil, then stir in the quince.
Add the lemon juice, and lemon zest.
Add the lemon juice, and lemon zest.
Lower the heat and continue simmering for 10 minutes or until the quince softens.
Lower the heat and continue simmering for 10 minutes or until the quince softens.
Stir in the sugar. Turn up the heat and bring the mixture to a boil, stirring occasionally until all the sugar dissolves. Reduce the heat to medium. Cook for 30 to 50 minutes or until the mixture thickens and the quince turns pink.
Stir in the sugar. Turn up the heat and bring the mixture to a boil, stirring occasionally until all the sugar dissolves. Reduce the heat to medium. Cook for 30 to 50 minutes or until the mixture thickens and the quince turns pink.
Using a ladle, fill the sterilized jars with the quince jam. Make sure to leave 1/4-inch of space at the top of each jar. Wipe down the mouth of the jar, then secure the lid. Repeat until all the jars are full. Boil a large pot of water. Place the jars in the boiling water for 5 minutes. Remove with tongs and leave on a rack to cool.
Using a ladle, fill the sterilized jars with the quince jam. Make sure to leave 1/4-inch of space at the top of each jar. Wipe down the mouth of the jar, then secure the lid. Repeat until all the jars are full. Boil a large pot of water. Place the jars in the boiling water for 5 minutes. Remove with tongs and leave on a rack to cool.
