Ingredients

The following ingredients have 4 Servings
  • 4 large quince ((chopped, approximately 4 cups))
  • 4 cups sugar
  • ¼ tsp cinnamon
  • ¼ tsp cardamom
  • 1 med. lemon ((zested and juiced))
  • 2 cup water ((drained from cooked quince))
  • 1½ tsp rose water ((optional))

Instruction

  • Wash and chop the quince into 1" pieces. If you prefer, you can dice the quince into smaller pieces.
  • Place quince in a five-quart Dutch oven. Add enough water to completely cover the quince. Bring to a boil, then simmer for 15 minutes.
  • Place a strainer over a bowl and drain the quince, capturing the liquid. Reserve two cups of the liquid. This liquid will be used in the recipe instead of plain water because quince have a high pectin content. This will aid in the jelling process.
  • Place the quince back into the empty Dutch oven and add the remaining ingredients, including the reserved liquid. Bring to a boil, while stirring over medium heat. Simmer anywhere from 30 to 40 minutes, stirring occasionally, until the syrup thickens.
  • Ladle the hot jam into hot jars, leaving ¼” headspace. Screw the caps onto the jars, but not too tight. Place the filled jars back into the boiling water and process the jars for 10 minutes.
  • Use jar lifting tongs to remove the jars from the boiling water. Cool, then store up to a year.