Perfect Homemade Quince Jam

This fragrant and delicious quince jam is one of my favorite autumn preserves, a treat that can easily rival pears or apples.

Quince is an ancient fruit with roots dating back to Roman times, and it’s finally making its way back into modern kitchens.

When you spot them in a grocery store, they might not look perfect. Their irregular shapes and brown spots rarely draw attention, but their intoxicating scent is impossible to miss.

My husband told me that his grandma always kept a quince in the cupboard or wardrobe, believing that its strong, pleasant fragrance repelled moths and kept clothes smelling fresh.

Once cooked, that same fragrance deepens into something even more magical – sweet, floral, and slightly tart, filling the kitchen with the smell of autumn. That’s when quince truly shines.

I love using quince in roasted teas or cooking them with tajine, but this quince jam recipe truly steals the show.

What is quince?

Growing on a quince tree that belongs to the rose family, quince is an aromatic, hard yellow fruit that resembles a lumpy pear. 

Raw quince is rock-hard and mouth-puckeringly tart, no matter how inviting it smells. But once cooked, something magical happens: the flesh softens, the color turns a lovely blush-rose, and the quince flavor becomes sweet, floral, and almost like honey. Because of this transformation, quince has long been a favorite for jams, quince wine or to make quince paste – membrillo.

Why make Quince Jam?

Healthy and seasonal

Quince is full of vitamin C, fiber, and antioxidants, and making your own jam means you get to enjoy a wholesome preserve without any artificial stuff.

Fragrant and full of flavor.

Once cooked, quince turns soft and rosy with a delicate floral aroma. A touch of vanilla makes it even more comforting, like autumn in a jar.

Perfect for breakfast or gifting.

Spread it on warm toast, swirl it into yogurt, or pair it with cheese. It also makes a thoughtful homemade gift that smells and tastes amazing.

How does perfect quince jam taste?

Quince fruits are a bit sour and astringent on their own, which is one reason why they’re typically cooked into preserves with a lot of sugar. 

The tart flavor and subtle astringency plays well against the added sweetness

Ingredients

quinces

Fresh quinces oxidize quickly, so once you start cutting them, work fast, just like with apples; the flesh will turn brown when exposed to air.

The peel and core hold most of the flavor and natural pectin, so you have two options: keep the skin on (it will soften and almost dissolve as the fruit cooks), or peel the quinces and place the peels and cores, including quince seeds in a small muslin bag to simmer along with the fruit. That’s what I did, and it worked beautifully.

sugar

Most recipes call for using the same amount of sugar as water, but I recommend starting with less sugar and adjusting to taste. I was surprised to find that for 2 cups of water, I only needed about ½ cup of sugar.

I used brown sugar, which may have slightly deepened the color, but the flavor was absolutely perfect. It added a gentle, caramelized note that makes the jam truly special. If you use white sugar instead, your jam will likely take on a lighter, slightly pink hue.

lemon

A little lemon juice balances the sweetness and keeps the jam’s color bright. Its natural acidity also helps the pectin set, giving the jam a lovely, thick texture. I like to add the juice right before cooking the fruit so the flavor stays fresh and vibrant.

Vanilla bean

This is optional, but I found that a touch of vanilla brings out the floral notes. I like to use half a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod while the jam cooks.

If you don’t have a vanilla bean, you can use vanilla bean paste or ½ to 1 teaspoon of pure vanilla extract instead, just stir it in at the very end of cooking to keep the fragrance fresh.

Because quinces are naturally rich in pectin, there’s no need to add any extra; they are perfect for jam making.

How to make Perfect Quince Jam?

Making quince jam is simple, but it does take a little patience. The secret lies in cooking the fruit slowly, allowing it to release all its natural pectin.

First step: Prepare the quince.

Wash the quinces well to remove their fuzz. Peel, core, and cut the quince into small cubes. Place the peels and cores in a small muslin bag and add them to the pot. They’re full of natural pectin and will help the jam set.

I like to peel it with a swiss peeler but You can also grate the quince flesh with a cheese grater.

Second step: Cook the quince.

Add the diced fruit to a large pot with water, add the lemon juice, and the muslin bag. Bring to a boil, then lower the heat to medium and simmer with the lid on until the quince pieces turn soft and slightly pink. 

Third step: Add the sugar, vanilla bean and check the texture

Stir in the sugar and the split vanilla bean (or extract). Continue to simmer until the quince turns soft and the jam has thickened.  If you prefer a smoother jam, use an immersion blender to break the fruit into small pieces, but avoid over-blending. A few small chunks of quince give it a lovely texture. 

Fourth step: Ladle into a sterilized jar

Remove the muslin bag and vanilla pod. Spoon the hot jam into sterilized jars, leaving about ¼ inch headspace at the top. Seal them, and let them cool completely. Then store them in the refrigerator for immediate use — or process them in a boiling water bath canner for 10 minutes.

How does quince jam taste?

Fragrant quince jam is delicate, floral, and slightly tangy. It’s less sugary than most fruit jams, with a gentle tartness that keeps it bright and balanced. Imagine a mix between apple, pear and honey, with a hint of citrus and spice in the background.

Quince Preserves Variations

This jam is lovely on its own, but a few warm spices can make it even more special. Try one or two of these additions for a subtle twist:

• Add a cinnamon stick while cooking for gentle warmth 
• A few lightly crushed cardamom pods bring a delicate aroma
• A small pinch of freshly grated nutmeg adds depth and a cozy autumn feel.
• For a more aromatic touch, add one star anise pod or a single clove, but remove it before jarring so it doesn’t overpower the flavor.
• A bit of orange or lemon zest brightens the flavor and enhances quince’s natural perfume.

How to use quince jam

Quince jam is wonderfully versatile. 

Spread on toast or croissants for a cozy autumn breakfast.

Serve with cheese on a cheese board – it pairs beautifully with aged cheddar, brie, or manchego.

Swirl into yogurt or oatmeal for a naturally sweet flavor.

Use as a pastry filling for tarts, thumbprint cookies, or apple pie.

Glaze for roasted meats — a spoonful mixed with a little vinegar or mustard makes a lovely glaze for chicken or pork.

Gift it! Jars of jam tied with a simple ribbon make a heartfelt seasonal present.

Other jam and fruit preserves recipes