🔕 🔔

My Basket ()

All questions

Quince? Help, I have no idea what I'm doing.

I found a past foodpickle thread suggesting to cook quince down to a jam with a ratio of 4 parts quince to 3 parts sugar. So I had about 4 cups quince and mixed in about 2 1/4 cups sugar, with juice of half a lemon. It's now been bubbling away on low heat for about 45 minutes and the pieces of quince look like little darkened puffy quince balloons in a beautiful russett syrup. I tried mashing them with a potato masher, but that did not work. Has my quince jam gone to hell?

asked by mrslarkin over 5 years ago
4 answers 1541 views
Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added over 5 years ago

hey mrsl -

I think Rachel Saunders has some pointers on Quince jam in her Blue Chair Jam Cookbook. I am not in Vermont otherwise I would be happy to research and send you her advice.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

You might need some pectin in there. There is a Spanish jelly which accompanies cheese known as "membrillo" which is made from quince.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added over 5 years ago

Hi, mrslarkin! I just cooked down some quince for a recipe test. It took a really long time! I think 3ish hours.
It was more of a sauce-like recipe. The quince itself turned a gorgeous salmon color, and broke down to a slightly chunky texture.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I dont think you need pectin...Quince is naturally full of it...I recently made quince jam following Rachel Saunders recipe and I chopped the pieces quite small...you may just have to cooki it a bit longer

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.