Homemade jam is easy to make. Although quince is typically hard and not edible raw, it softens during the cooking process and turns ruby red. Recipe by Laura Bashar of Family Spice
- Wash, core and cut into chunks:
- 2 lb quince
- 1 cup water
- 2 cup granulated sugar
- 3 TBS lemon juice
Cook Time: 2 hours
Inactive Time: 30 min cooling time
Serving Size: 8-oz jar
Serving Suggestions: Serve with toast for breakfast or with crackers for appetizer. You can also add a stick of cinnamon, 4 cardamon pods or a star of anise for added flavor. Just remove after quince jam is done cooking.
Cooking Tips: The key to your quince jam to changing into a ruby red color is to use a stainless or copper pot. The towel around the lid of the pot is also crucial.
If you are canning your jam, click here for canning instructions.