Spiced Quince Jam
Experience the warm, aromatic flavors of fall with this spiced quince jam, a luxurious spread that transforms an often-overlooked fruit into a sweet and tangy delight. Simmered with fragrant cinnamon, cloves, and star anise, this jam boasts a complex depth of flavor and a gorgeous rosy hue. Fresh quinces are slowly cooked down with lemon juice for brightness, creating a silky texture perfect for slathering on toast, pairing with cheese, or swirling into yogurt. This small-batch recipe not only highlights the unique floral notes of quince but also incorporates artisanal techniques like hand blending for the ideal consistency. Homemade and preservative-free, this spiced quince jam is a cozy, elegant addition to any pantry.
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Recipe Information
Ingredients
- 2 lbs quince
- 2 cups granulated sugar
- 4 cups water
- 2 tbsp lemon juice
- 1 cinnamon stick
- 3 cloves
- 1 star anise
Instructions
Wash the quince thoroughly to remove any fuzz on the skin and core out the seeds. Peel if desired, though the peel adds more flavor and texture to the jam.
Cut the quince into small chunks or slices, ensuring uniformity for even cooking.
In a large heavy-bottomed pot, combine the water and lemon juice. Stir in the chopped quince to prevent browning while you finish cutting.
Add the cinnamon stick, cloves, and star anise to the pot. Heat the mixture over medium heat and bring it to a boil.
Reduce the heat to a simmer, cover, and cook for 30-40 minutes, or until the quince is tender and slightly rosy in color.
Remove the lid and carefully discard the cinnamon stick, cloves, and star anise. Using a hand blender (or a potato masher for a chunkier texture), puree the cooked quince mixture until smooth.
Stir in the sugar, then return the pot to medium heat. Simmer the mixture, stirring frequently, for about 45-50 minutes. The jam will thicken and turn a deeper orange-pink color.
To test for readiness, drop a small amount of the jam onto a cold plate. If it sets up and wrinkles when pushed with your finger, it’s ready. If not, continue simmering and testing every 5-10 minutes.
Once the jam is thick and set, carefully ladle it into sterilized jars, leaving about 1/4-inch headspace. Seal the jars tightly with lids.
Allow the jars to cool at room temperature, then store the jam in a cool, dark place. Refrigerate after opening.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 549.7 g | 200% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 514.2 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
