Quince Jam

Quince Jam – Delicious, yet easy and simple recipe for quince jam prepared with quince, sugar, and lemon juice.

Back in 1984, some time around mid September or beginning of October (my mom didn’t keep track of those “minor” details), the tooth fairy paid me a visit. I remember that she left me 10.00 Dinari – I have no clue what that would be in American Dollars, but it was a good amount for a six year old; I bought gum, eurocream (nutella type spread), and smoki (peanut cheese puffs)! I was a happy kid with my favorite treats! Losing my tooth, on the other hand, was not as exciting.

The beginning of Fall always meant that we were going to go far far away (a 30 minute drive seemed forever back then) to pick berries, peppers, apples and other fruits and vegetables. This meant an opportunity for my sister and I to run around the green fields, smell the flowers, pick the fruits and eat them. Great times… until you sink your teeth into an “apple” and lose a tooth!


It was round, gold in color, with a green leaf – I really thought it was an apple! I went for that bite as if I hadn’t eaten in the last two days. All I wanted to do was to eat and enjoy this beautiful apple that I just ripped off the tree branch. Instead, there was this crazy child running around the green fields screaming that she was going to die – I saw blood, I spit out a tooth, so I thought my body was  falling apart because I ate the “forbidden” apple just like Eve. I later found out that, one, I was not dying, and two, that it wasn’t an apple – it was quince!

Now when I think back about that day I can’t stop laughing, but back then it was not funny. I thought the end had come – God was going to take me because I ate THE apple.

Quince Jam

Quince Jam is a wonderful treat that you can spread on your whole wheat toast, your crepes, or even on a piece of manchego cheese – YUM!

Quince Jam can also be served as a savory garnish with lamb or pork.

I now have a quince tree in my backyard. Can you believe that I still have some quince left over from this past fall? This is my third batch of Jam this season and I have enough to make one more.


  1. Preheat oven to 225F.
  2. Place the jars on a rimmed baking sheet or a roasting pan.
  3. Place jars in the oven for 20 minutes. Turn off the heat in the oven, but leave the jars in there until you are ready to fill them up.


Quince Jam
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 10
Author: Katerina | Diethood
  • 6 cups of quince (about 5 quince), rinsed, grated, leave peel on.
  • 4 cups of water
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 4 cups of sugar
  1. Put the water in a 6-8 quarts saucepan and bring to a boil.
  2. Add the grated quince, lemon zest and lemon juice.
  3. Allow the mixture to simmer until the quince is soft; this might take about 10 to 15 minutes.
  4. Stir in the sugar and bring to a boil again.
  5. Lower the heat to medium high and cook the quince for about an hour, stirring occasionally. You are looking for a thicker consistency and a pink quince jam.
  6. Spoon the hot mixture into sterilized canning jars and seal.

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57 Responses
  1. Maria Wallin

    I’m going to attempt this tomorrow, looks and sounds divine! My question is how long the shelf life is at room temperature ? Assuming I manage to sterilize properly. Can’t wait to try this!

    1. The way I do it is, I take empty jars and put them right side up on the rack in a boiling-water canner. Fill the canner and jars with water to about 1 to 2 inches above the tops of the jars and boil for 10 minutes.
      However, most of the times, I just sterilize the jars in the oven; preheat oven to 225 degrees Fahrenheit. Place the jars in a rimmed baking sheet or even a roasting pan, and pop them in the oven for at least 20 minutes. At that point, you can turn off the heat, but leave the jars in there until you are ready to fill them up.

  2. Mechthild

    I read that in Pennsylvania Dutch country, one of the traditional accompaniments to fasnachts (traditionally eaten on Shrove Tuesday) was Quince Jam, although the usual accompaniment is table syrup. I looked high and low for a commercial jar of Quince Jam but to no avail. Next year I will make my own. Thanks for the help.

  3. Eurokrem, smoki i dunja! Wow, am I really that old? It was ages ago that I enjoyed my childhood flavors! I love quince jam. My granny used to make it every year. The recipe though was slightly different for she used green tomatoes with quince to make marmalade. It was super delicious!!! Thank you for the memory buzz Kate ^_^

  4. You know what? I’ve never had quince! I want to try this so badly!

    Thanks for the comment. Walnuts do add a lovely buttery texture to the macaroons. Girl, I accidently deleted the comment after I read it (I’m using my iPod). Feel free to repost if you want. : )

  5. Quince is such a great fruit that we can use it both in sweet and savory dishes. Your jam looks amazing. Would love to spread it on bread and have it with some cheese on the top.

  6. That was a very cute story. I envy you having a quince tree in your yard. I had to search through 3 grocery stores to find any in my town. Combined with apples (real apples, that is ;-), they make the best pies. I love the tart flavor.

  7. I have never taste quince before. Never seen a quince tree either. I googled and saw the picture, the quince flowers are so lovely. Your jam looks very delicious. Now I will be more observant when I go shopping at the supermarket and look out if they sell any quince jam.

  8. I do a lot of canning and freezing, but I’ve never made quince jam. Yours sounds delicious and next season it will make it from your kitchen to mine. I hope you have a great day. Blessings…Mary

  9. Would that I could have a quince tree in my back yard! I have been dying to try and make quince jam! I got only one in our CSA last season and have since missed the opportunityto find one. Do you think it is too late?

  10. What a story! Great! 🙂
    I myself lost one of my first teeth in a grey pear in my grandmothers backyard… 😉

    Quince jam is a great companion to any kind of cheese. I love it with blue cheese!
    My good friend Björn Spak used a quince jelly as companion to a spectacular dessert with roquefort icecream, apple sorbet and candied walnuts at our audition for Swedish Masterchef and he was (VERY rightfully so) accepted. Sounds a bit strange with roquefort icecream perhaps – but it’s oh so good with that quince jelly. I’ll see if I can get the recipe for you if you want. I know I do! 🙂

    Thanks for a nice story and a good recipe!

  11. Nice looking quince jam. My mom used to make both jam and marmalade every autumn. I like quinces in jam and sauces for steaks (they go so well with turkey, for example). We add some spices when we make quinces jam (allspice and nutmeg).

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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