Best 4 Quince Jam Recipes

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Welcome to the world of quince jam, a delectable treat that captures the essence of this unique fruit. As you embark on this culinary journey, let us guide you through the labyrinth of recipes, unlocking the secrets to creating the perfect quince jam. Whether you prefer a classic approach or a modern twist, we have gathered a diverse collection of recipes that cater to every taste and skill level.

Here are our top 4 tried and tested recipes!

QUINCE JAM



Quince Jam image

Quince makes beautiful jam thanks to its deep pink color once cooked. It's also naturally high in pectin, so it thickens nicely without having to use thickeners. It goes very well with meats and cheeses. Store in the refrigerator for up to 2 weeks.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h5m

Yield 12

Number Of Ingredients 5

2 ½ pounds quince
1 cup water
1 lemon, juiced and zested
2 cups white sugar
½ cinnamon stick

Steps:

  • Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush.
  • Heat water and lemon juice to a simmer in a saucepan. Add quince. Bring to a boil and add sugar and cinnamon stick. Reduce heat to a simmer and cook until fruit is soft, about 45 minutes.
  • Remove saucepan from heat; discard cinnamon stick. Mix in lemon zest. Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency. Allow to cool and thicken before pouring into sealable jars.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 47.9 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.4 g, Sodium 4.4 mg, Sugar 33.3 g

SPICED QUINCE JAM



Spiced Quince Jam image

This jam is a delicious accompaniment to cheese, and it makes a wonderful glaze for pork, game or chicken. It's also great just on toast with butter! I suppose technically it's a jelly, because it doesn't have pieces of quince in it, but it's not clear like a jelly, so I call it jam ;) Quinces contain a lot of natural pectin, so you don't need to add any. However, you will need to keep checking the set while you cook it - use the cold plate test to do this (instructions below in the recipe). Check the set after the initial 20 minutes of cooking, and then every 5 minutes after that. Do not give up - this jam has to cook for a while. It may take up to 40 minutes for the jam to reach the "set" point, depending on the level of heat you are using. Just keep cooking it down. The jam will turn a reddish-brown color as it cooks.

Provided by xtine

Categories     Jellies

Time 4h

Yield 4-5 half pints

Number Of Ingredients 12

3 lbs apple quinces or 3 lbs pear quinces, to make 6 cups quince juice
4 cups granulated sugar
1 orange, zest of
1 orange, juice of, small
1 lemon, zest of
1 lemon, juice of, small
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon cardamom

Steps:

  • To make the quince juice, wash & wipe off fuzz from quinces, cut off stem & anything remaining at blossom end and cut into eighths. Do not discard the cores or the seeds as they contain a lot of natural pectin. Place in a large pan and cover with water so the pieces float. Bring to a boil and stir. Reduce heat to a low simmer, cover and simmer for 2 to 3 hours, stirring occasionally (2 hours will do the trick, but I like to let it simmer for 3, so the fruit is very soft).
  • Using a fine sieve, strain the "juice" from the pulp. The "juice" can vary from an actual juice to a thin puree - it depends on if the fruit breaks down or not. Press on the fruit with the back of a large spoon to extract all the juice.If some of the pulp squeezes through the sieve and into the juice that's fine. If you get more than the 6 cups needed for this recipe you can freeze it to use later.
  • Place two or three small saucers in the freezer. You will use these later to check the set of the jam.
  • In a preserving pan, combine the 6 cups quince juice, juice and zest of the orange and the lemon, spices, & sugar. If you don't have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when making jelly or jam.
  • Bring to a boil and continue cooking on medium-high heat for about 20 minutes, stirring gently. Check the set - it may take up to 40 minutes of simmering over medium high heat for the jelly/jam to reach the set stage - use the cold plate test to check set: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard, if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
  • Once the set point is reached, put the jam into jars, leaving 1/4 inch headspace; place flat lids and rings on and process in a boiling water bath for 10 minutes.

STILTON AND QUINCE JAM PUFF PASTRIES



Stilton and Quince Jam Puff Pastries image

Categories     Cheese     Fruit     Bake     Christmas     Cocktail Party     Blue Cheese     Quince     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 5

1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1/4 pound chilled Stilton cheese
1/2 cup quince jam*
*available at specialty foods shops.

Steps:

  • Preheat oven to 425°F. and lightly butter a baking sheet.
  • On a lightly floured surface cut out 24 pastry rounds from pastry sheet with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheet. Brush tops of rounds with some egg wash (be careful not to drip down sides of rounds) and bake in middle of oven until puffed and golden brown, about 12 minutes (rounds will puff unevenly). Transfer rounds with a spatula to a rack and cool slightly. Trim bottoms of rounds if necessary to create level pastries and cool completely on rack. Pastry rounds may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
  • Break Stilton into 24 small pieces (about 1/4 inch) and bring to room temperature. Top each pastry round with 1 piece Stilton and 1/2 teaspoon jam and serve at room temperature.

QUINCE AND GINGER JAM



Quince and Ginger Jam image

Make and share this Quince and Ginger Jam recipe from Food.com.

Provided by katew

Categories     Fruit

Time 1h10m

Yield 3 jars

Number Of Ingredients 5

5 large quinces, peeled, cored and roughly chopped, about 1 . 1 kg prepared weight
650 g granulated sugar
350 ml water
2 lemons, zest of and juice
30 g gingerroot, peeled and shredded

Steps:

  • Briskly simmer ingredients for 40 minutes.
  • Stir often till quinces are very soft and jam is very thick.
  • Colour should be orange pink.
  • Spoon into hot sterilized jars, screw on lids.
  • Turn upside down to cool.
  • It will keep up to 3 months in a cool dark place.

Nutrition Facts : Calories 945.1, Fat 0.3, SaturatedFat 0.1, Sodium 13.9, Carbohydrate 245.5, Fiber 4.2, Sugar 217.4, Protein 1.2

Tips for Making Quince Jam:

  • Choose ripe quinces: Look for fruits that are yellow in color and have a slightly soft texture.
  • Peel and core the quinces: Use a sharp knife to remove the skin and core of the quinces. Be careful not to cut yourself.
  • Cook the quinces in water: Place the peeled and cored quinces in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the quinces are very soft.
  • Drain the quinces: Drain the cooked quinces in a colander and let them cool slightly.
  • Mash the quinces: Use a potato masher or food processor to mash the cooked quinces until they are smooth.
  • Combine the quince puree with sugar and lemon juice: In a large pot, combine the quince puree, sugar, and lemon juice. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the jam has thickened.
  • Can the jam: Pour the hot jam into sterilized jars and seal the jars tightly. Process the jars in a boiling water bath for 10 minutes.

Conclusion:

Quince jam is a delicious and versatile fruit preserve that can be used in a variety of ways. It can be spread on toast or crackers, used as a filling for pies and tarts, or added to yogurt or oatmeal. Quince jam is also a good source of vitamins and minerals, including vitamin C, potassium, and iron.

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