Quince Jam

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


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


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.