Quince Jam
Ingredients
- 5 quince quince
- 4 1/4 cups water
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 4 cups sugar
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Instructions
- Prepare the quince by washing and cutting them 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.
- Put 4 1/4 cups of water in a large (6 to 8 quart), wide, thick-bottomed pan or pot 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.
- 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 to 50 minutes. (If the jam has thickened but hasn't turned pink, add a little more water and cook a little longer.)
- Ladle into hot, sterilized canning jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean before applying clean, dry lids.
- If you'd like to can your jam for longer storage, process the jars in a boiling water bath for 5 minutes.,Sealed jars of jam will be good for at least 1 year. Open jars of jam (or jars that were not processed) should be refrigerated and will be good for at least a few months.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original