quince jam

December 3, 2010

I have to get this off my chest straight away. Does the word “quince” make anyone else think about the film, White Men Can’t Jump? If so, we are soul mates.

Quince is in season in the northern hemisphere at the moment and I keep seeing recipes pop up in blogs and magazines and I see them at the grocery store all the time. I’ve never bought a quince before but something about quince jam just calls my name.

It’s quite an English thing I think (at least in my head it is), to eat quince jam with some strong cheese, and this time of year seems so right to be doing that with a glass of wine in hand and a cosy film on the telly. I think we all know by now how I feel about cheese. Quince jam is an excellent cheese vehicle. That’s all I’m saying on the matter.

If you’re not intent on just shoveling boatloads of it into your own mouth you could also totally serve this at a party as an hors d’oeuvres or give some as a holiday gift!

Manchego cheese (definitely not English) is one the best choices for accompaniment; simply slice some up and spoon a little jam on top before popping it into your mouth – perfection!

Quince Jam

from Simply Recipes

Ingredients

  • 6 cups (packed) of quince, rinsed, grated (discard cores, leave peel on), from about 2 lbs of quince (about 5 quince)
  • 4 1/4 cups water
  • 1/4 cup lemon juice (from one lemon)
  • 1 tbsp lemon zest
  • 4 cups sugar

Directions

  1. Prepare the quince by washing and cutting in half. Working around the core, grate the quince flesh (including the peel) with a cheese grater, until you have about 6 cups of grated quince.
  2. Put water in a large, wide, thick-bottomed saucepan (6-8 quarts) and bring to a boil. Add the grated quince, lemon juice and lemon zest. Reduce heat and simmer until the quince is soft, about 10 minutes.
  3. Add the sugar and bring to a boil again. Stir to dissolve all of the sugar. Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30-60 minutes.
  4. Ladle into hot, sterilized canning jars* and seal. Before applying the lids, sterilize them by placing in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids.

* To sterilize the jars, rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

Makes about 5-6 half-pints.

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{ 9 comments… read them below or add one }

Evan Thomas December 3, 2010 at 9:08 am

I don’t think I’d recognize a quince if it landed on my doorstep.

Reply

Erica December 3, 2010 at 9:42 am

I’m with Evan. I’ve never even heard of Quince? But I love jam!

Reply

Erin December 3, 2010 at 10:08 am

I was just about to write what Evan and Erica did! I don’t even know how you pronounce it! I just want to say “keen-say” because it’s written exactly like “15 in spanish. is that wrong? :)

Reply

Angharad December 3, 2010 at 12:43 pm

Quince is pronounced “kw-ince” – or you can think of it like the word “rinse” but with a “kw” sound at the start. I should have included a photo of the original article – they look kind of like big apples and are yellow…and delicious in jam form :)

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Daniel December 3, 2010 at 1:40 pm
emily (a nutritionist eats) December 3, 2010 at 2:02 pm

I found some quince paste (it was almost like fruit leather) in LA a few years back – amazing with cheese. Manchego might be one of my favorite cheeses…no I can’t narrow it down, but I LOVE!

Reply

Sarah (Running to Slow Things Down) December 3, 2010 at 7:43 pm

I love jam, but I’ve never actually tried quince! I love the color and the sound of it though, so I’m definitely going to look around for it. :D

Reply

Kaley December 4, 2010 at 7:54 am

As an adopted Spaniard, I love Manchego + quince, although, seeing as I’d never eaten quince before coming to Spain, I must readily know it by its Spanish name, membrillo. Dulce de membrillo is to die for!

Reply

Holly December 8, 2010 at 11:20 am

hmmm…i think i need to find quince…

and YES to manchego. it’s one of my top three cheeses. gruyere, english white cheddar (MUST be english) and manchego. yums.

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