Inedible raw, and looking like a cross between a pear and a golden apple, quince cook up sweet, with a vibrant rose color and a floral aroma and flavor. These days you can still find an odd tree here and there in backyards of older houses, though chances are the owners don’t know the culinary delights available in these hard yellow fruit. (I had a quince tree in the yard of my rented home in San Francisco for 4 years and never once cooked a quince. Now that I know better, just to think of it makes me want to bang my head on the wall.) Here is an easy recipe for a simple quince jam. Feel free to spice it up a little with nutmeg, cardamom, or vanilla.
More Standout Preserves to Try:
Quince Jelly Plum Conserve Jam Strawberry Jam Apricot Riesling Jam Rosehip Jam
When choosing what quince to pick or buy, smell the bottom of the fruit. It should have a strong floral fragrance. If not, it’s not fully ripe. If the fruit comes from an organically grown tree, it may easily have worms in the cores. No problem for jam making, just cut the wormy pieces away from the rest and discard. Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30-50 minutes. (If the jam has thickened but hasn’t turn pink, add a little more water and cook a little longer.) Sealed jars of jam will be good for at least 1 year. Open jars of jam (or jars that were not processed) should be refrigerated and will be good for at least a few months.
