Quince Jam

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4lb/2 kg quince(s)
  • Water
  • Sugar

Method

Peel and core the quinces and cut the flesh into small cubes. Put into a pan with just enough water to cook without burning. Simmer until the fruit is soft but unbroken. Weigh the fruit and liquid and allow 1lb/500g sugar to each 1lb/500g fruit. Stir in the sugar and leave overnight. Bring to the boil and then simmer for 20 minutes. Pour into hot jars and cover.

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