Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Dishwasher or boiling water for jar sterilization
Ingredients
Quince, peeled, cored, and sliced:
~1.4 kg (3 lb) prepared quince
(about 7 cups prepared slices)
Granulated sugar: 600 g (3 cups)
Water: 1.9 litres (2 quarts)
Ground cinnamon (optional): 1.5 g (½ tsp)
Optional (only if needed for a firmer set):
Dry pectin: ½ packet (amount varies by brand)
Preparation
1. Prepare for canning
Wash jars and keep hot until ready to use. Place lids in hot (not boiling) water. Bring a water bath canner to a simmer while you cook the jam.
2. Prep the quince
Wash quinces. Peel, core, and slice. Remove any seeds, gritty areas, or bruised/dark spots.
3. Make the syrup
In a large pot, combine water and sugar. Bring to a boil and boil for 5 minutes, stirring until sugar is fully dissolved.
4. Cook the quince
Add sliced quince (and cinnamon, if using) to the hot syrup. Return to a steady simmer and cook until the quince turns translucent and the liquid becomes syrupy and thickened, stirring more frequently as it thickens to prevent sticking.
This can take 45–75 minutes depending on quince ripeness and pan size.
5. Test the set
Use the chilled spoon or plate method. If it’s still loose, continue cooking a little longer and retest.
If it won’t thicken: Stir ½ packet of pectin into a small portion of sugar, add to the pot, bring back to a boil for 1 minute, and retest.
6. Jar the jam
Skim any foam. Ladle hot jam into hot jars, leaving 6 mm (¼ inch) headspace. Wipe rims, apply lids, and screw bands fingertip-tight.
7. Process
Process in a boiling water bath for 15 minutes (adjust for altitude as required).
8. Cool and store
Cool undisturbed for 12–24 hours. Check seals before storing.
A fragrant, old-world preserve with a rosy-gold colour and a floral, slightly tart flavour. Quinces are too firm and astringent to enjoy raw, but once cooked they transform into a beautifully aromatic jam.