Quince Jam

Quince jam

Quince jam is one that I recently became acquainted with and loved, even though I had seen my mom make it over the years. Just like any other jam it can be made chunky like this recipe or in the form of a pulp. I will show you how to make the pulp version later in another post. It’s hard to believe that a fruit yellow in color when cooked can turn into this deep ruby colored jam. If you taste the jam you’d think it’s made with rose petals. Quince jam can be used as topping on cheesecakes, puddings, and is known to pair well with Manchego cheese. I like it eat mine on a piece of toast with a sharp cheddar cheese!

Skill level: Easy
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Quince Jam
Traditional "Armenian" Recipe
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Prep Time
2 hr
Prep Time
2 hr
Ingredients
  1. 8 medium sized quinces
  2. 11 cups sugar
  3. 5 – 6 cloves (optional but recommended)
  4. 1 teaspoon citric acid
Instructions
  1. Peel the quince like a pear.
  2. Fill a large bowl halfway with water and set aside.
  3. Cut the quince into quarters, remove the seeds and cut each quarter into thirds. (see note #1 below)
  4. As you peel and cut the quince, place them in the bowl of water.
  5. After all the peeling and cutting, place them in a large 7 quart saucepan and add fresh water to cover the quince by only half the way. As the quince cooks it will release moisture.
  6. Add the cloves.
  7. Bring the water to a boil and lower heat to medium.
  8. Cook for ½ hour, add 2 cups of sugar and cook for 15 minutes while stirring.
  9. Add 2 cups more of sugar and cook again for 15 minutes while stirring.
  10. Continue to add more sugar every 15 minutes until all the sugar has been added.
  11. Cook for about 1 hour 45 minutes on medium heat.
  12. You’ll notice that the color of the quince has changed from a yellow to red or deep pink.
  13. Add 1 teaspoon citric acid.
  14. Cook for another 15 minutes, then turn heat off.
  15. The quince by this point will be either dark garnet in color or a deep pink.
♣ Notes
  1. 1. Quinces are like apples or pears, they turn brown once they are peeled. That’s ok.
  2. 2. You’ll know that the jam is done because once it’s cooled the syrup becomes almost gelatin like.
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Quince Jam slideshow:




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