Quince Jam

Preparation info

  • Difficulty


  • Makes


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About


  • cooked quince pulp (preceding page)
  • about 800 g (1 lb 12 oz/3⅔ cups) sugar
  • 125 ml (4 fl oz/½ cup) red wine
  • grated rind, yellow part only, of 1 lemon
  • juice of 1 lemon


Remove the cores and seeds from the quince pulp. Put the quinces through a ricer or mash with a potato masher. Weigh the purée and allow 600 g (1 lb 5 oz) sugar for every 1 kg (2 lb 4 oz). Put the sugar, purée, wine and lemon rind and juice in a heavy-based pan. Bring to the boil, then simmer slowly for 30 minutes, stirring almost continuously, until you have a lovely thick jam. It is important that it is on low heat and that you stir regularly so that it doesn’t catch.

Do the plate test; drop a teaspoonful onto a saucer and tilt. The jam should cling rather than slip down easily, and it should wrinkle when poked. Pour into warm sterilised jars. Seal with the lids and turn upside down. Leave to cool before turning upright, creating a vacuum. Store in the pantry until opened, then keep in the fridge.