Quince is that cousin of apples and pears that isn’t quite the same as either one. It’s actually hard inside, so you can’t eat it raw. Despite its hard interior, it requires a lot of delicate care. Quince oxidizes exceedingly easily, so even as you slice it, each piece needs to be preserved in lemon water. A bit high-maintenance, but it’s worth it. It’s also tannic and slightly sour at times when raw, but all of that goes away when you cook it!
Quince jam has the consistency of apple sauce but with a richer taste. It’s ready to use with toast, as a tart filling, as a marinade for meats—so many options. And this recipe yields 8 oz: plenty of jam to spread around different recipes.
The necessary tools for this recipe are a bowl and a saucepan. Enjoy, and leave a comment below if you try it!
Not quite an apple, not quite a pear, but so delicious!
15 Minutes
20 Minutes
35 Minutes
Step 1
Prepare a large bowl of water and add juice of 1 lemon to the bowl. Also fill a large saucepan with water, and set to high heat to boil. Peel, core and chop the quince. Place each chopped piece in the bowl as you go to prevent oxidation. Once you have all pieces in the bowl, add them to the saucepan with boiling water.
Step 2
Boil them until soft. roughly 15-20 minutes. Mix the broken-down quince with 1/2 lemon and 1 tbsp sugar. Mix it altogether and check the consistency: If you’d like it softer, cook the mixture down further in a saucepan to your preferred consistency. Otherwise it’s ready to enjoy.
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