Traditional Quince Jam

Method10 steps

1. 1

   Step 1: Pour the water (8 cups) and lemon juice (½ cups) into a large pot or bowl. Now prepare the quinces (4 lb): wipe off the fuzz with a damp cloth and quarter them with a sharp knife. Alternatively, microwave the quinces for 30 seconds at 600 watts; they'll be easier to quarter.

   Uses 4 lb quinces · ½ cups lemon juice · 8 cups water (½ USgallon), for soaking and reused as needed for cooking

2. 2

   Step 2: Remove the core and place the cut pieces in the lemon water until you cook them.

   Uses quinces wiped and quartered; bowl of water/lemon juice ready

3. 3

   Step 3: Place another pot on the stove and add the orange juice (1 ¼ cups) (apple juice works too), slit vanilla pod (1), and cinnamon stick (1). Add the quince quarters and fill everything with the soaking lemon water until the quinces are just covered.

   Uses 1 ¼ cups orange juice · 1 vanilla pod (or 1 tsp vanilla extract) · 1 cinnamon stick · cored quince quarters kept in prepared lemon water · enough of the prepared lemon soaking water to just cover quinces

4. 4

   Step 4: Bring it all to a boil and then simmer for about 20 to 30 minutes with the lid slightly ajar. The cooking time reduces if you cut the quinces into smaller pieces.

   Simmer quinces · 30 minUses quinces with orange juice, vanilla, cinnamon and reused lemon water

5. 5

   Step 5: Let the pot sit for about 2 hours afterward to allow the pectin to further release.

   Rest cooked quinces for pectin release · 120 minUses quinces simmered 20-30 minutes until tender

6. 6

   Step 6: Remove the vanilla pod and cinnamon stick.

   Uses cooked quinces after 2 hour pectin-release rest

7. 7

   Step 7: Prepare clean heatproof containers for the refrigerated quince spread.

8. 8

   Step 8: Blend the cooked quinces with a hand blender or kitchen aid until smooth. For chunky jam, blend it roughly.

   Uses cooked quinces with vanilla pod/cinnamon lifted out

9. 9

   Step 9: Check the consistency and add a pinch of salt, and the orange zest (1 tbsp) to the quince puree.

   Uses 1 tbsp orange zest (organic) · A pinch of salt · cooked quinces blended to desired smooth/chunky texture

10. 10

    Step 10: Transfer the finished quince spread to the clean containers and refrigerate promptly. Freeze portions for longer storage. This method makes a no-added-sugar refrigerated fruit spread and does not include a tested canning process for pantry storage.

    Uses quince puree seasoned with pinch salt and orange zest