Grandma’s quince jam is a popular autumn delight during quince season, boasting delicate hints of orange and vanilla in our fruity recipe. It’s versatile and suited for various culinary uses.
Preparing quinces
Choose between apple or pear quinces; apple quinces, richer in pectin, ensure better consistency, eliminating the need for preverving sugar. Keep peel and core intact while cooking. Remove the cores afterward and purée the peel along with the flesh.
If you choose to peel your quinces, microwave the whole fruits for 20 to 30 seconds at 600 watts to ease peeling and chopping. Storing cut quince pieces in lemon water prevents browning and maintains a vibrant yellow color.
Taste varieties
Pimp your quince jam with variations like added ground cinnamon and star anise for a festive touch, or experiment with less sugar and additional spices for unique flavors. For a caramel note, substitute white sugar with raw or coconut blossom sugar. To enhance flavor, consider cooking apple pieces with the quinces or using 100% apple juice.
Also try our Homemade Cherry Jam, or serve your quince jam with German Pfannkuchen (Pancakes).
Traditional Quince Jam
Equipment
- Big cooking pot
Ingredients
- 4 lb quinces
- 1 ¼ cups orange juice
- 1 vanilla pod or 1 tsp vanilla extract
- 1 cinnamon stick
- 1 tbsp orange zest organic
- A pinch of salt
For soaking:
- ½ cups lemon juice
- ½ gal water
Instructions
- Pour the water and lemon juice into a large pot or bowl. Now prepare the quinces: wipe off the fuzz with a damp cloth and quarter them with a sharp knife. Alternatively, microwave the quinces for 30 seconds at 600 watts; they’ll be easier to quarter.
- Remove the core and place the cut pieces in the lemon water until you cook them.
- Place another pot on the stove and add the orange juice (apple juice works too), slit vanilla pod, and cinnamon stick. Add the quince quarters and fill everything with the soaking lemon water until the quinces are just covered.
- Bring it all to a boil and then simmer for about 20 to 30 minutes with the lid slightly ajar. The cooking time reduces if you cut the quinces into smaller pieces.
- Let the pot sit for about 2 hours afterward to allow the pectin to further release.
- Remove the vanilla pod and cinnamon stick.
- Prepare sterilized screw-top jars for filling.
- Blend the cooked quinces with a hand blender or kitchen aid until smooth. For chunky jam, blend it roughly.
- Check the consistency and add a pinch of salt, and the orange zest to the quince puree.
- Once the consistency is as desired, pour the hot quince jam into the screw-top jars and let them cool.
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