Recipe for Quince Jam

If you can find quinces, or you have a tree in your garden, one of the very best recipes is quince jam. The pale fruit flesh takes on a very pleasing pink hue when it’s cooked, and its fragrance and flavour is delicious on hot buttered toast, with roast pork, on yoghurt, in layer cakes and with cream.

Ingredients to make approximately 16 jars – 225 g each

2kg of quince fruit flesh {quinces peeled, cored and in chunks}

800ml of water

Juice of 2 lemons

1 tsp. of ground clove

1 tsp. ground cinnamon

1.4 kg of sugar


Put the quince flesh chunks in a Maslin pan with the water, lemon juice and spices. Cook over moderate heat, stirring. When the fruit dissolves and softens, add the sugar.

Cook for 40 minutes until the mixture looks “jammy”.

To taste for a set, place a saucer in the freezer for a few minutes. When the saucer is cold, pour a teaspoon of jam on its surface. Push it with your finger. If it crinkle-wrinkles, the set has been achieved.

Spoon the jam into clean, sterilised jars, cover and label.

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