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–+ servings
3.50 from 2 votes

Quince jam

Course Preserves
Cuisine Tuscan
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4 medium jars
Author Giulia

Ingredients

  • 1 kg of cored quinces
  • 1 apple
  • 1 lemon
  • 300 g of sugar
  • 200 ml of water

Instructions

  • The day before wash quinces under running water until shining and not more fuzzy. Do not peel them, but simply chop the quinces removing the harder core.
  • Collect all the chopped quinces in a bowl and cover them with sugar. Squeeze a lemon into the bowl, cover with clingfilm and set aside overnight at room temperature. This procedure will soften the quinces, making it easier to turn them into a jam.
  • The day after transfer the chopped quinces and their juice in a large pot, add a peeled and cored apple cut into cubes, the water and bring to a simmer. Cook for half an hour on low flame, stirring often with a wooden spoon to prevent it from burning and to break the quinces into smaller pieces. If the jam gets too dry add some water while cooking. Cook until quinces fall apart. If you like a smoother jam use an immersion blender.
  • The quince jam will be ready when coral red and quite thick.
  • Pour the jam into sterilized jars and close them tight. Put the jars in a large pot and cover with water: bring to a boil. Simmer for 20 minutes and then remove from the heat. Let the jars cool completely in the pot, then remove them from water. You can store them for several months in a dry, cool and dark place.
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