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Quince Jam

Quince Jam 20.000

Shulie Madnick

Sep 24, 2014

When combined with water, sugar, lemon juice, cinnamon and cloves, fall's firm, sour-tasting fruit breaks down into a wonderfully aromatic, rose-colored, jammy consistency.

You'll need clean jars with tight-fitting lids.

Serve with challah or Tunisian bulo (see related recipe).

Make Ahead: The jam can be refrigerated in airtight containers for several weeks.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 20 servings; makes a scant 2 1/2 half-pints

  • 5 cups water, or as needed
  • 2 cups sugar
  • Juice of 1 large lemon
  • 4 large quinces (about 2 pounds total)
  • Two 3 1/2-inch cinnamon sticks
  • 12 whole cloves

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Combine the water, sugar and lemon juice in a large saucepan.

Peel and core the quinces, then cut them into very thin slices. Stir them into the liquid-sugar mixture, then add the cinnamon and cloves. Bring to a vigorous boil over high heat, which will create foam; this is okay. Reduce the heat to medium. Cook, uncovered, for 45 minutes to 1 1/2 hours, stirring occasionally, or until the mixture has become pink and the liquid has reduced by more than half, to a syrupy consistency. Add a little water if the mixture seems too thick before the fruit has softened. Discard the cinnamon and cloves. Use a potato masher to help break down the fruit, if needed.

Cool, then divide among the jars; the pectin from the fruit will help set the syrup. Seal and refrigerate for up to several weeks.

Recipe Source

From Shulie Madnick, who blogs at

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per 2-tablespoon serving: 100

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 25g 8%

Dietary Fiber: 0g 0%

Sugar: 20g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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