The quince jam is very simple to make and very tasty, an autumn fruit that, when turned into jam, allows you to enjoy it even in the summer since, if well preserved, quince jam lasts in the pantry for quite some time.
You must pay attention to the jars, which must be sterilized very well to allow the preservation of the jam; furthermore, for more information, I leave you the instructions of the Ministry of Health, to avoid any risk.
Quinces are slightly tart, which makes them perfect to prepare with sugar, lemon, and cinnamon, and nothing else, just fruit, preferably organic, or thoroughly cleaned to remove impurities.
If you like making jam or preserves at home, below are more ideas, and then, as usual, right after the photo, we’ll discover how to prepare the quince jam!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 1.6 lbs
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Quince Jam
- 1.75 lbs quinces
- 2 cups sugar
- 1 lemon (juice only)
- 2 teaspoons ground cinnamon
Tools
- 1 Immersion Blender
- 1 Pot
- 1 Wooden Spoon
- 3 Jars of 8.8 oz
- 1 Thermometer
Steps for Preparing Quince Jam
To prepare the quince jam, first sterilize the glass jars and their lids as indicated by the Ministry of Health, then let them dry thoroughly.
Wash the quinces well to remove impurities, dry them, remove the core, and keeping the skin, cut them into pieces all more or less the same size.
As you cut them, put them in a bowl full of cold water with a few slices of lemon juice.
Remove the quinces from the acidulated water, then place them in a large pot with the sugar and cook over low heat.
The quinces will release their water while cooking, so stir often to prevent sticking to the bottom.
When you see that the quinces start to soften, add the cinnamon and lemon juice, measure the temperature with the thermometer, which should reach 226°F.
If you don’t have a thermometer, place a teaspoon of quince jam on a plate and refrigerate for 10 minutes, then rotate the plate; the jam should flow very slowly or even remain still, then turn off the heat.
Turn off the heat and blend the quince jam with the immersion blender to make it creamy and lump-free.
Immediately fill the jars, cap and turn the jam upside down, letting it cool upside down. Once cooled, turn the jars, and you will see that the lids won’t make any noise when pressed, indicating a vacuum seal.
Store the jam in the pantry and once opened, in the refrigerator.
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How to Store Quince Jam
You can store it in the refrigerator once opened for 6 days or in the pantry in closed jars for at least 6 months.
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