Quince Jam Recipe

  • Yield : 2 Bottles of Jam
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h


1.5 kg of quince
1 kg of sugar
675 ml water
½ Lemon Juice
6/7 sprigs of cloves


1) Peel and chop the quince in small pieces. You should prepare a bowl of water with some lemon juice so that you can put the chopped quince directly into the water to prevent it from turning brown.

2) Wash the quince and then put in a large pan, pour in all the water and start boiling the quince until it is slightly soft. Do not cover the pan with a lid as this will make the quince darker. Although bear in mind that some discoloring of the quince is inevitable during boiling.

3) Once the quince is slightly soft then put in the sugar and cloves (optional) and mix it with a wooden spoon and continue boiling it until it is thicker. You should mix the quince jam every once in a while.

4) You can check the thickness of the quince jam by getting a small spoon of the quince jam juice and cooling it. This method will ensure that the quince jam does not thicken more than necessary as jam syrup becomes thicker when cooled. It may help if you place a plastic plate into a freezer before you start cooking the jam and use it to put small spoon of jam juice onto the plate from the freezer to test the thickness. If the jam juice is right it will not be runny when you try to pour it from the cold plastic plate. The total cooking time should be around 1 hour.

4)Once the quince jam has reached the required thickness then pour in the lemon juice and let it boil for another 8-10 minutes.

5) Let the quince jam cool and once it is very cold then put it in sterilized bottles and close the lid and put it on a flat surface with the lid facing down. Let it stay like that for a day. This will ensure that all the air is removed from the bottle.


If you are living in a country where you get lots of sun then you can put the jars where it can see sun as the sun exposure will help to keep the jam longer and give it a slightly nicer taste.

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