Quince Jam

When I was growing up, there wasn’t a jar of Smucker’s to be found in my parents’ house. Lucky for me, my grandmother and mom made Concord grape jelly every year. I never gave much thought to this yearly ritual. I watched and learned. It was part of life. DSC_3838When I moved to Italy, I graduated from making grape jelly to fig, strawberry, plum and gorgeous quince jam. Ripe quince are fragrant and have a golden-yellow skin. They are used mostly for cooking given their hard and somewhat bitter flesh. They contain a high amount of pectin which makes them ideal for jams and jellies alike.

DSC_3630The below recipe makes about 3 cups of jam. Add a vanilla pod, cinnamon or ginger while cooking for a different flavor. Enjoy with toast, cheese or by the spoonful.


  • 4 pounds ripe quinces, quartered, cored, and sliced
  • 1.5 cups sugar
  • 2 cups water
  • Fresh lemon juice

Combine sugar and water in a large saucepan. Bring to a gentle boil. Add quince and lemon juice to the saucepan, stirring often. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 1 hour.DSC_3639

When fruit is soft and transparent, bring the mixture to a boil stirring constantly for about 20 minutes uncovered until the mixture thickens.DSC_3641

Pour mixture into jars. Close jars and chill overnight.




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2 Responses to Quince Jam

  1. Elena Karplus January 18, 2014 at 2:01 pm #

    In Argentina we eat a lot of quince in many forms…particularly one called “Dulce de Membrillo” (membrillo being quince.) We make a jelly type paste thing that we eat with cheese. Very popular dessert.

    • Gina January 18, 2014 at 5:59 pm #

      @Elena Karplus yum! I love quince paste with manchego. Any excuse to eat cheese as dessert!

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