Ingredients
Check off ingredients as you go
For 5 large jars
- 5 large quinces (2.5kg whole and 1.7kg peeled)
- 1.1kg sugar (I use brown sugar)
- 5 whole cloves
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cinnamon stick (optional)
Quince jam is one of the essentials of the Rosh Hashanah period and always appears on our holiday table.
In a large pot, boil the whole quinces for 15 to 20 minutes (this will make them easy to peel). Drain them (but save the cooking water) and place in cold water to cool.
Peel and cut the quinces into pieces, keeping the peels (skin + cores) - they contain natural pectin, which will help you get jelly. Put the quince cores and seeds in cheesecloth that you’ll tie closed, then return with the quinces to the cooking water, leaving just enough water to barely cover.
Cook for about 30 minutes with the cloves, lemon juice, vanilla extract (and cinnamon, if using). Once boiling, lower to a simmer and cover. After 30 minutes, add the sugar. Then continue for 1½ hours at a simmer. The jam should be a nice red color and the liquid should “pearl” - meaning it forms a droplet when placed on the edge of a plate.
Pour into sterilized jars (you can strain first to remove the cloves).
Quince jam is enjoyed on toast or on a delicious cake, boulou or bouscoutou, also traditional for Rosh Hashanah.
Tips
- You can save some strained juice, without pieces, and cook it a bit longer to reduce it - as it cools, you’ll get quince jelly.
- If you’re making it in a Ninja or Cookeo, at step 2, cook under high pressure for 15 minutes. Remove the quinces and optionally reduce the juice in sauté mode for about 10 minutes.