How to make quince jam

I found myself wondering how to make quince jam after a dog walk in the next village resulted in collecting some local quinces that were kindly being given away. So today, it’s all about how to make quince jam!

Now I love quince paste and somehow forgot that fact, had I remembered I would have made that instead of jam but hey, there’s always next year. Surely my sweet, chunky quince jam will still be a lovely addition to the cheese board this Christmas.

As someone that really loves cooking and pottering about in the kitchen but is still trying to find their feet, this was a really easy recipe. I swapped out a few ingredients, for example, I used brown sugar rather than white; although I did read you could try honey instead.

I bought some jam jars from Waitrose but it’s worth noting that 3 jars weren’t enough for the batch of jam I made, so be more prepared on the jam jar front!

how to make quince jam

I’ll start by mentioning you’ll need to sterilise your jam jars, I soaked mine in boiling water for around 10 minutes - this article is super helpful on how to sterilise canning jars.

• First boil some water in a large pot

• Get 4 - 5 quinces and grate them

• Empty the grated quinces into the boiling water and turn the heat down letting it all simmer away for around 10 minutes

• Then add your sugar, I used around 2-3 cups plus the freshly squeezed juice of 1 and a half lemons

• Continue to simmer for around 30 - 50 minutes, stirring occasionally

• Keep your eye on the colour and make sure it begins to turn a sort of pink

• Once it’s all bubbling up, carefully decant into your jam jars and let it cool down before popping on the lids leaving around a 1/4 inch headspace

Enjoy smothered on buttery toast or partner with cheese for Christmas!