Recipe: Quince Jam and Quince Paste


1 kg (2.2 lbs) quince
300 gr (10.5 oz) sugar

Peel the quince and cut them into little bits. Combine in a pot with the sugar, and bring to a boil. Strain the jam through a food mill, return to the pot, and bring back to the boil. Cook until thickened. When the jam reaches 220ºF, ladle into sterilized jars and process 10 minutes in a water bath canner. 

To make quince paste, spread the jam about a 1/2" thick layer in a baking dish or lined sheet pan and place into a 220ºF oven until set. Allow to cool, then cut into squares and roll them in cane sugar. Turn-of-the-century bicyclists used to use these as energy bars. 

  • Back to Preserving with Marzia
  • Pear jam with aromatic spices
  • Savor
  • I was at first confused in

    I was at first confused in figuring out what exactly was quince as it was known in another name in my area. And I did found that it was bit hard to find the fruit as it is a seasonal one. The jam preparation is actually a good way to preserve the fruit throughout the year.

    Post new comment

    The content of this field is kept private and will not be shown publicly.
    • Web page addresses and e-mail addresses turn into links automatically.
    • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img> <b> <i>
    • Lines and paragraphs break automatically.

    More information about formatting options

    Are you human? Sorry, we have to ask.
    By submitting this form, you accept the Mollom privacy policy.