We'll show you step by step how you can make quince jam yourself. So the delicious fruits can still be enjoyed after the season in September and October.
Quince Jam: The Ingredients
- 1 kg of quinces
- 1 cinnamon stick
- Juice of one lemon
- 500 g preserving sugar (2: 1)
- 200 ml of water
- 5 mason jars
Preparation of the quince jam
- For the quince jam, first the glasses rinse with hot water and, if necessary, boil them so that they are sterile.
- Wash the quince and rub it with a cloth, there the furry skin contains bitter substances. You can also peel the fruit. Remove the core and cut the quince into small pieces.
- The fruits together with the cinnamon stick and some water Cook in a saucepan until they disintegrate. You should plan at least 20 minutes for this. Stir the puree in between and then puree with a hand blender.
- Add the lemon juice and preserving sugar and the quince jam while stirring constantly Let simmer for four minutes.
- Finally, do the jelly test: Put a dollop of the jam on a cold plate: when the mixture sets, it's ready. Fill the jam into glasses, close tightly and about upside down for five minutes. If stored in a cool, dark place, the quince jam can be kept for at least six months.
Tips for your quince jam
If you like, you can have the jam with one Shot of rum or calvados refine. When buying, you should only use ripe quinces, you can recognize them by their yellow color and aromatic scent.
By the way, quinces are the namesake for our jam: "Marmelo" is the Portuguese word for quince, "marmelada" means quince sauce. According to an EU regulation, only citrus fruit spreads may actually be called jam, in parlance however, we use the terms jam and jam synonymously – which is why we also called this recipe quince jam, although strictly speaking it is a jam.
Are you looking for more quince recipes? Then try our quince jelly or quince compote. Or you can bake a delicious quince cake. In addition, we explain how you can make apricot jam, peach jam or blackberry jam yourself.