Quince Jam

Quince jam is a fragrant preserve that tastes like sweet pears and rosewater, and it’s lovely on morning toast. The quince cook down from hard and pale to soft and rosy pink, and they set on their own pectin, with no boxed pectin in the jar.

Quince are one of my husband’s very favorite fruits, and now that we have a quince tree growing here on our homestead, I’m always on the lookout for new quince recipes.  We’ve made classic membrillo (quince paste), of course, as well as quince jelly…but I’m always looking for a full-bodied preserve that captures the wonderful fragrant essence of quince.

When cooked properly, quince transforms from a hard yellow fruit into a fragrant, rose-scented preserve that is a stunning shade of bright pinkish red.

Quince jam has quickly become one of our favorites, and I try to put it up every year if I can.

Quince Jam Vrs. Quince Preserves

So a quick note here…quince preserves are often just chunks of quince canned in syrup.  Those are used in the Middle East as a treat or condiment.

Here, I’m going for something a bit smoother.  If you want something more like quince preserves, take a look at my recipe for canning quince, and just chop the quince into cubes instead of large slices.

When cooked long enough, quince will disintegrate and make a lovely jam.  If you leave the peels on though, you should use an immersion blender to help the process along.

Ingredients for Quince Jam

This recipe should yield a batch of 5 half-pint jars (8 oz each). 

First off, you’ll need quite a bit of quince, about 7 cups cored and chopped, peeled or not. Pick quince that are firm yet fragrant. Ripe quince should be golden yellow and have a strongly sweet and floral smell.

• 7 cups cored, and chopped quince (peeling optional)
• 2 to 3 cups sugar
• ¼ cup lemon juice
• Water (a little to start, plus more as needed)

There’s no need for added pectin in this recipe. Quinces are naturally rich in pectin, which makes them great for jams, jellies, and preserves.

How to Make Quince Jam

Remember: If canning, be sure to prepare a water bath canner before you begin cooking the jam.

Begin by washing your quince. With care, use a sharp knife to cut and core the quince the same way you would an apple, and peel it if you like. Quince is a very hard fruit, so be careful cutting the cores, and remember, patience is key. The quince should be cut into small pieces (about 1/2 to 1 inch, if possible).

Peeling is optional, and quince peels contain much of their fragrant flavor.  If you peel them, you can simply mash the preserve without an immersion blender to chop the peels into tiny pieces.  If you don’t peel them, you will need to blend the jam or know that you’ll have good-sized pieces of quince peel in the mix.  Either way is fine, it’s a matter of personal preference.

I peel mine, but leaving the peels on keeps more of the pectin and gives the jam a rosier color and flavor. The batch in these photos was made with the peels on.

Once you’ve diced or cut the quince into small chunks, put them in a saucepan with a bit of water. Simmer and stir until they fall apart. As quinces are so hard, this step will take longer than other jams (about 30 to 45 minutes).

Be sure the pan doesn’t run dry during this long cook, and add more water if needed. Once cooked, the quince will turn from white to pink and begin to fall apart. Don’t drain off the cooking liquid, since much of the pectin is in it.

If you’re starting from the pulp left over from making quince jelly, use about 4 cups of cooked, drained pulp for one batch. That pulp has already given up some of its pectin, so expect a softer set, and if you didn’t peel and core the quince for the jelly, run the pulp through a food mill first.

Now that your quince has achieved a soft texture and rosy hue, you can begin the process of turning it into jam. Add in your lemon juice and sugar and stir. These will react with the pectin in the quince and begin the gelling process. You can add between 2 and 3 cups of sugar based on your taste. 

Adding lemon juice will bring out the flavor of the fruit. You can also add complementary spices at this point, such as cinnamon, allspice, or cardamom.

Stir the mixture to encourage the quince to fall apart as you continue to cook it.  An immersion blender helps here if you’ve left the peels on.

Quince Jam Variations

You can make this quince jam your own by adding more or less sugar, and by adding complementary spices.

Low Sugar Variation

Quince jam will turn out with a balanced sweet-yet-tart flavor. You can use 3 cups of sugar for a sweeter jam or 2 cups of sugar for a more tart one. Adjust to your personal taste.

Other Variations

Looking to make something a little bolder than your standard quince jam? Consider adding honey or warming spices for other quince jam variations. Persian quince jam is a popular variety made with cardamom and rosewater.

Some recipes add nutmeg, allspice, ginger, vanilla, or cinnamon for more flavor. Pick one or two spices you like and add them along with the sugar and lemon juice after your quince has softened. If using cardamom, remove pods before jarring.

Canning Quince Jam

This quince jam can be made as a refrigerator or freezer jam, lasting for several weeks refrigerated and up to 6 months in the freezer (use straight-sided, freezer-safe jars and leave 1 inch of headspace, since the jam expands as it freezes).

If gifting your jam, you’ll likely want to opt for canning instead. Canned jars keep 12 to 18 months in a cool, dark pantry.

For canning, have the water bath canner heated to about 180 degrees F before the jam is done, since this is a hot pack. Once the jam has thickened, ladle it through a canning funnel into hot jars, leaving ¼ inch headspace. Clean any residue off the rims with a clean damp cloth, which helps the lids seal, and cap with two-part canning lids.

Next, process the jars in a water bath canner for 10 minutes, or 15 minutes if you’re above 6,000 feet in elevation.

When the time is up, turn off the heat, take the lid off the canner, and let the jars sit in the water for 5 minutes before lifting them out with a jar lifter. That short rest helps prevent siphoning. Let the jars cool on a towel, and check the seals after 12 to 24 hours.

Jars of quince jam that are correctly canned and sealed keep their best quality for 12 to 18 months in the pantry.

Unsealed jars should be stored in the refrigerator (once cooled to room temperature) to be used within the next few weeks.

As always, canned jams should be refrigerated after opening.

Ways to Use Quince Jam

Quince jam is a fragrant addition to everything from elaborate charcuterie boards to homely croissants and scones. This sweet-yet-tart condiment pairs with both sweet and savory dishes. 

Add quince jam to yogurt with a sprinkle of fruit or granola for an unusual parfait. Surprise your guests by combining it with creamy cheeses, salty meats, and crostini on a charcuterie spread, pairing with brie, manchego, or camembert cheese as well as savory spreads like chicken paté. 

Even run-of-the-mill sandwiches can be spiced up with a little quince jam. Give a turkey sandwich a complex bite with a small spread of quince jam.

Feeling ambitious in the kitchen? Try quince jam thumbprint cookies or quince and fig pinwheels.

Quince Recipes

Looking for more quince recipes?

• 50+ Quince Recipes (& How to Cook Quince)
• Quince Jelly
• Canning Quince
• Quince Paste (Spanish Membrillo, Portuguese Marmelada, Italian Cotognata)
• Quince Wine

Autumn Canning Recipes

Keep your canner running this fall with these seasonal canning recipes:

• Cranberry Apple Jam
• How to Make Fruit Butter
• Pear Butter
• Pear Sauce
• Pickled Green Tomatoes

Old Fashioned Jam Recipes

Love making jams the old-fashioned way, with no added pectin?  Just sugar, fruit, and a little bit of love in each jar…

• Raspberry Jam
• Cranberry Apple Jam
• Nectarine Jam
• Apricot Jam
• Persimmon Jam