Quince Jam Recipe
Quince Jam Recipe by Melissa Chen.
I live on a homestead on Vancouver Island, and every year our quince tree provides us with an abundance of large, fragrant yellow quince fruits. Harvest time for quince is mid-October here on the west coast, and we usually get more than 100 lbs’ worth of fruit- quite a lot for one small tree! Quince is a strange fruit that is hard in texture. It has to be cooked to be eaten. This is a quince jam recipe that I came up with through some trial and error. The jam ends up being perfectly tangy and sweet, great for spreading on buttered toast for breakfast.
First we pick the quince from our quince tree. The quince harvest happens in mid-October on the west coast of British Columbia.
We put organic compost under our quince tree throughout the year to help the fruit grow big. The quince is organic, and we don’t use pesticides.
To make quince jam, first, we wash the fuzz off the quince. Similar to peaches, quinces also have a layer of fuzz. Then we steam the whole quinces in a larger steamer until soft; this takes around 20 minutes. Quince is notoriously difficult to cut because it is rock hard. Simply steam the quince instead of cutting to save time and effort. After steaming, we remove the quince cores.
Then we make the sugar syrup, add the quince and the lemons, and boil. Finally, we jar the jam.
Quince Jam Recipe
- 1 Large steamer pot
- 1 Large pot
- 16 jam jars 250 mL in size
- Canning equipment
- Food processor
- 2 kg fresh quince This is the weight for the flesh after it is steamed & cored.
- 5.5 cup white sugar
- 4 whole lemons
- 4 cup water
- Wash and sterilize the jars. Boil the jars for 10 minutes to sterilize.
- Wash and clean the quince to remove the fuzz.
- Add 5 cups of water to the steamer. Steam the whole fresh quinces for 20 minutes or until completely soft. A fork should easily pierce the quince all the way through. Allow to cool.
- Separate quince flesh from cores using your hands and a spoon (it will be messy but that's okay). Keep the skin. Discard the cores & seeds. Weigh out 2 kg of quince. The extra steamed quince can be frozen and used in the future.
- Obtain the lemon juice and zest from 2 lemons. Remove the seeds from the other 2 lemons and blend them in the food processor until fairly smooth.
- Prepare the syrup. Add 4 cups of water and the sugar to a pot and boil until the liquid becomes thicker. Boil for approximately 10 min on medium fire.
- Add the quince, lemon zest + juice + processed lemons and boil for 20 min while stirring. Stir often or the bottom will burn.
- Jar the jam. Boil the jars of jam for 11 minutes to seal. Will keep for 1 to 2 years.
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