Quince Jam

by simla@delicioushealth on December 30, 2011

Have you ever heard of quince? Have you ever bitten into one?

Quince Jam

It’s a popular Mediterranean fruit – also used extensively in Latin America such as in the form of Dulce Membrillo in Argentina – that I’m seeing more and more in the US and that I’d like to introduce you to if you’re not yet acquainted.

This recipe creates one of my favorite treats in the world. Quince is a popular winter fruit in Turkey and making jam with it allows us to enjoy it all year round.

Quince jam is a beautiful and delicious treat to have at your holiday table – breakfast (great on toast), lunch (great with a savory meat-based side dish), snacks and appetizers (incredible accompaniment to any cheese), and dessert (who says you have to eat it with something?).

The fresh fruit itself looks and feels like an unripe yellow pear and has a tart, almost dry texture when you bite into it even if it’s ripe. When transformed into a jam, quince has a beautiful rich reddish color and a delectable sweetness.

This was my first time ever making quince jam – or any jam! – so I’m going to walk you through this easy process step by step, just like I had to learn it.

A cool bit of trivia: “The term “marmalade“, originally meaning a quince jam, derives from “marmelo,” the Portuguese word for this fruit.” (Source: Wikipedia)

If you’re not familiar with quince, you certainly will be after reading this recipe!

Quince Jam

Dried cloves

Makes about 3 large canning jars’ worth or 8 small canning jars.



Steps 1 & 2

  1. Prepare a large bowl with 3 cups of filtered cold water, adding fresh lemon juice from 1/2 lemon.
  2. Peel the quince using a paring knife and remove the seeded core from each fruit. Set seeded cores aside. Cut the quince into uniform  1/3″ cubes or rectangles and immediately place into cold lemon water to prevent browning.
  3. Pluck seeds from the quinces’ cores (see picture at right) into a large stockpot you will be using to make your jam.
  4. Fill your stockpot with 5 cups of filtered water. Bring to a boil.
  5. Once you have chopped all the quince and brought the water to a boil, place all the chopped quince into the stockpot.
  6. Add the sugar. Stir well.
  7. Simmer over low-medium heat for 2.5 – 3 hours, stirring occasionally to ensure the jam does not burn or boil over. Take
    Step 3

    time to skim off and discard any foam that develops. The jam is done when (a) you notice the color of the quince start turning a rich orange-red and (b) the quince becomes tender, and (c) the liquid has thickened to a syrupy consistency.

  8. After you’ve confirmed this level of “done-ness,” stir in 4 TBS of fresh lemon juice. Simmer for another 3-5 minutes, then turn off the heat.
  9. Let cool and fill up your jars. Leave at least 1/8″ of space at the top of the jar. Wipe the rims of the jars for a clean seal, if you will be sealing the jars.
  10. If you’re going to seal your jars, check out the instructions on this helpful page.
  11. You’re done!
Enjoy ~

Want to share this recipe? You may, as long as you include the following blurb with it in its entirety:

Simla Somturk Wickless, MBA, CHC, CNE, is the founder of Delicious Health LLC. Simla is a health, nutrition, and balanced living coach whose mission is to transform Busy Bodies into healthy, Balanced beings TM. Simla loves working with women entrepreneurs, professionals, and autoimmune clients to help them double their energy, tame their stress, get to their natural weight without dieting, and take back control of their health to live intensely pleasurable and impactful lives. Learn more  at www.EnjoyDeliciousHealth.com

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