How to Make Quince Jam
Can you smell that? Oh, the sweet fragrance of Quince fruits attracts you to nibble it straight but it's up to you if you can eat them raw. Similar to eating raw big guavas the flesh with the skin are tough (tougher than guava) that's why it's advisable to cook it for marmalade, jam and other recipes you can come up with.
I never tasted and smelt any Quince fruits before until I came to Australia when my husband and I rediscovered them in some farmers' market fruit shops in country town of Victoria before my parents in law introduced it to me. There was also this generous lady from church in Ballarat City where we live, she loved to share her backyard Quince fruits when it was in season to my mum-in-law and mum shared some with me that I'm led to cook through these photos below. Most Aussies said, it's one of the old fruit trees that you don't see them much growing in your neighborhood around these days.
This process or method of how to make Quince Jam was re-introduced by my parents in law that was passed down to them by their parents. Now I'm passing it to you! Please don't be surprised how it was literally done when I took these photos few years back, some kind of traditional way of preparing your jam with patience involved. I could have used the blender or processor but I choose not to and use the Aussie traditional way. I used to cook guava jams with my mom at home back in the Philippines because we have plenteous guava fruits when in season; so this Quince fruit process was like another venture for me.
Jam Setting Powder (optional)
Honey or Brown Sugar or Stevia Powder
clean Muslin cloth or cotton cloth
Sterilized jam reused bottles
1. Wash your Quince fruits and scrub the skin if you want to remove the brown-like powder over the skin.
2. Peel (optional) and remove the core/seeds.
3. Chop them into chunks you want (eat some while at it).
4. Get ready with your pot and pour water covering over the top of your chopped Quince fruits. (how it shows in the photos below). Then add the honey or brown sugar according to your taste of sweetness.
5. Bring it to boil for an hour until you think it's ready to squeeze and drain with its beautiful natural red colouring in your boiling pot from the Quince itself.
6. After draining the last bit of your Quince juice. Put the juice back to boil for few minutes at least 5 minutes then add your Jam Setting powder and a lemon juice to taste.
7. When it's all ready, let it cool down for 30 minutes before you bottling. Ready for jams!