Quince Jam

Cooking time
Quince Jam

This easy peasy recipe turns bitter white quince into something sweet, smooth and surprisingly pink.

9 ratings
layout 2 comments


  • 2 quinces, washed and cut into 1 inch pieces
  • 500-600g caster sugar
  • Water
  • 2-3 jam jars, sterilised
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1. Put a plate in the freezer (all will be revealed later).
2. In a saucepan, add the quince pieces (pips, skin and all) and enough water to cover them by ½ inch.
3. Bring to a boil. Cover. Reduce to a simmer for about 45 mins. When soft, turn off the heat and pulp the quince with a potato masher.
4. Hang and strain the pulp through a double thick muslin cloth for about 1/2 hr, over a bowl. Once cool enough, squeeze out the remaining liquid by hand. Weigh your liquid. Return it to the pan.
5. Add 80g of sugar to every 100g liquid. Simmer rapidly for a further 45 mins.
6. Check for its setting point by taking your plate out the freezer and putting a bit of the jelly onto it. It should form a skin straight away if ready.
7. When ready, pour into sterilized jars and pop the lids on.
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I love this recipe! It's easy to make and the results are truly lovely. Finding the setting point of the jam not so much so, though! Isn't it a pity that quinces aren't available all year round? Oh, and the jars of jam make great home-made gifts for cheese-loving friends.



This is lovely. I used three large quinces and the finished result is dark red and very similar to red currant jelly. The final simmer took an hour before it was set enough