Quince jam

Quince jam

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  • 1.2–1.5 litres
  • Easy
  • Dairy free
  • 20 minutes, plus 5 hours’ steeping time
  • 50–60 minutes


  • 3-4 large quinces
  • 650 g sugar
  • Salt, a pinch

Cooking Instructions

Brush the fuzz off the quinces using a dry kitchen brush, then cut the quinces into quarters. Peel and core the quinces and place the peels and cores, with the seeds, in a saucepan. Add 2 cups water to the saucepan and boil for 30 minutes.

Finely slice the quinces and weigh the slices. Try to round the weight of the slices off to 1 kg.

Place the sliced quinces into a large saucepan, add the sugar and leave to steep for 5 hours or overnight, by which time most of the sugar will have dissolved.

Place the quinces over a low heat and warm, then turn up the heat once all the sugar has melted. Boil over a medium to high heat for 20 minutes. Add water if necessary, and the salt.

Drain the liquid from the peels and cores and discard the pulp.

Add the pectin-rich liquid to the jam and boil until the mixture thickens to jam consistency. Pour the hot jam into sterilised jars and seal.

Mariana Esterhuizen Recipe by: Mariana Esterhuizen
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