Quince is one of my favourite ingredients to cook with when it comes into season. Raw, the fruit is firm, pale and quite tart, but when slowly cooked with sugar, it completely transforms. It becomes tender and fragrant, gradually taking on the most beautiful deep ruby colour.
Growing up, my mother always made quince jam in two different ways. The first was with the quince cut into chunks and slowly cooked in a fragrant syrup. We would serve it almost like a dessert, usually with thick yoghurt. The second was made with grated quince, creating a softer, more spreadable jam that we would enjoy on toast.
I still make both versions today, and although they use almost exactly the same ingredients, they each have their own character. The quince chunks remain tender and almost jewel-like in their syrup, while the grated quince cooks down into a beautifully textured preserve.
I particularly love the grated version on a cheese board. The floral sweetness of the quince works beautifully with creamy, salty and aged cheeses, making it just as useful for entertaining as it is for breakfast.
The recipe itself couldn’t be simpler. All you need is quince, sugar, water and a little patience. The slow cooking is what allows the fruit to soften, the syrup to reduce and, most importantly, the quince to develop its characteristic colour and flavour.
Ingredients Used For Quince Jams
Jams:
Quince: Choose firm, fragrant quince without significant bruising or soft spots. Quince is naturally very hard, so use a sharp knife when cutting and coring the fruit.
Granulated Sugar: Sugar sweetens the naturally tart quince and creates the syrup that surrounds the fruit. It also helps preserve the finished jam.
Water: Quince needs plenty of liquid and a long, gentle cooking time to become tender. The chunk version uses slightly more water because the larger pieces take longer to soften and absorb the syrup.
Preparation Tips for Quince Jams
- Prepare the Quince Carefully: Quince is considerably firmer than an apple or pear. Peel the fruit first, then use a sharp knife to cut it into quarters before removing the hard core.
- For the chunk version, try to cut the pieces into a similar size so they cook evenly.
- For the grated version, a food processor fitted with a grating attachment makes preparing a larger quantity much easier.
- Cook It Slowly: Quince benefits from long, gentle cooking. Once the sugar has dissolved, keep the heat low and allow the fruit to cook gradually rather than trying to speed up the process.
- Keep the Pot Covered: Keeping the saucepan covered during most of the cooking helps retain the moisture the quince needs to soften and also encourages the beautiful colour transformation. Check the jam occasionally as it cooks and give it a gentle stir to make sure nothing is catching on the bottom.
- Look for Colour Rather Than the Clock: The cooking time is a guide. Depending on the quince, your saucepan and the heat of your stove, it may take slightly more or less time. The quince is ready when it is completely tender and has developed a beautiful rosy to deep ruby colour.
- Don’t Reduce the Syrup Too Far: The syrup will continue to thicken considerably as it cools. Remove the jam from the heat while the syrup is still slightly looser than you ultimately want it to be.
Serving Suggestions for Quince Jams
- The two versions lend themselves to slightly different ways of serving.
- I love serving the quince chunks with thick Greek yoghurt or labneh as a simple dessert. Spoon some of the fragrant syrup over the top and serve chilled or at room temperature. It is also delicious with vanilla ice cream.
- The grated quince jam is perfect spread over toast, warm bread or scones. I also love adding a small bowl of it to a cheese board. Pair it with feta, goat’s cheese, brie, mature cheddar or other creamy and aged cheeses.
Storage Instructions
- Allow the quince jam to cool before transferring it to clean, airtight jars and storing it in the refrigerator.
- For longer-term preservation, use properly sterilised jars and follow an appropriate canning and preserving method.
Quince Jams, Two Ways
Ingredients
- 1 kg quince
- 1 kg granulated sugar
- 2.5 litres water, for chunky quince jam
- 2 litres water, for grated quince jam
Instructions
- Wash and dry the quince. For the chunky version, quarter the fruit and carefully remove the cores and seeds, then cut into evenly sized, bite-sized pieces. For the grated version, quarter and remove the cores and seeds, then coarsely grate using a box grater or food processor.
- Place the prepared quince in a large, heavy-bottomed saucepan. Add the appropriate amount of water: 2.5 litres for the chunky version or 2 litres for the grated version. Bring to a boil, then reduce the heat and simmer gently until the quince begins to soften.
- Stir in the granulated sugar until completely dissolved.
- Reduce the heat to low and cover the saucepan. Simmer gently for approximately 2–3 hours, stirring occasionally, until the quince is completely tender and develops a beautiful, deep rosy-red colour.
- For chunky quince jam, the syrup should reduce and thicken slightly while remaining loose enough to surround the fruit generously. For grated quince jam, the mixture should have a thick, spoonable consistency. In both cases, keep the jam slightly looser than your desired final consistency, as it will thicken further as it cools.
- Remove from the heat and allow the jam to cool completely.
- Transfer the jam to clean jars, cover and refrigerate.
- Serve chunky quince jam with thick Greek yoghurt or labneh, spooning some of the rosy syrup over the top. Enjoy grated quince jam spread on toast or warm bread, or serve it alongside your favourite cheeses on a cheese board.
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