| | Quince jam
Quince jam
Quince jam 4.3-5 9
  • Calories: 364 kj
  • Fat: 0.1g
  • Carbohydrates: 10g

How to Make:

  1. Wash quinces (no need to peel). Quarter and core. Place quarters in a large bowl with juice of 1 lemon. Top up with water to cover (to avoid quince browning).
  2. Place cores in a medium saucepan with 1L water. Bring to the boil over high heat. Reduce heat and gently simmer for 1 hour.
  3. Drain quarters and chop into 1cm cubes. Place in a large saucepan with sugar and juice of remaining lemon. Strain over cooking liquid from cores. Stir until sugar dissolves. Bring to a simmer over medium heat. Simmer for 45-60 minutes or until quince turn pink and jam sets when tested on a frozen plate (see Note).
  4. Store jam immediately in sterilised jars (see Note). Close lids and turn jars upside down. Stand until cooled.
Time for preparing:
135 min.


  • 1kg quince
  • 2 lemons
  • 1kg caster sugar