Quince Jam

Quince Jam

  • Preparation 30 min
  • Cooking 2 h 15 min
  • Chilling 24 h
  • Other 10 min
  • Servings 1
  • Makes 4 jars, 1 cup (250 ml) each
  • Végétarien
  • Végétalien
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



    • 4 cups (1 litre) water
    • 2 tbsp (30 ml) lemon juice
    • 2 ½ lb (1.1 kg) quince, peeled, cored and diced
    • 2 cups (420 g) sugar


Note from Ricardo

Use the plate test to check the jam’s consistency. Before you begin cooking the jam, place two or three small plates in the freezer. After the suggested cooking time, remove the pot from the heat to stop the cooking and place about 1 tsp (5 ml) of the jam on one of the chilled plates. Immediately return the plate to the freezer for 2 minutes. Tilt the plate. If the jam is thick and runs slowly, it’s ready. If the jam is too runny, continue cooking for a few minutes and repeat the plate test.

Personal Note

To help you with this recipe

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