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Jamie Oliver’s Quince Jam

Jamie Oliver's Quince Jam
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This fragrant, jewel-toned quince jam captures the unique floral aroma and tart-sweet flavor of quinces, transforming them into a thick, spoonable preserve with a beautiful rosy hue. The slow cooking process develops deep caramel notes that pair perfectly with cheese, toast, or roasted meats.

Ingredients

Scale
  • 2 lbs ripe quinces, washed, peeled, cored, and cut into 1/2-inch cubes (reserve peels and cores)
  • 4 cups granulated sugar
  • 4 cups cold water
  • 2 tbsp fresh lemon juice
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 tsp pure vanilla extract)
  • 1/2 tsp fine sea salt

Instructions

  1. Prepare the quinces by thoroughly washing them under cool running water to remove any fuzz. Using a sharp vegetable peeler, remove the skin, being careful to preserve as much flesh as possible—save all peels and cores in a separate bowl. Core the quinces with a paring knife or corer, then cut the flesh into uniform 1/2-inch cubes; this ensures even cooking and a consistent texture in the final jam.
  2. Place the reserved quince peels and cores into a medium saucepan. Add 4 cups of cold water and bring to a simmer over medium heat. Reduce heat to low, cover partially, and simmer gently for 30 minutes to extract the natural pectin and flavor; this step is crucial for achieving a proper gel set without adding commercial pectin. Strain the liquid through a fine-mesh sieve into a large, heavy-bottomed pot (like a Dutch oven), pressing gently on the solids to extract all liquid before discarding them.
  3. Add the cubed quince flesh, granulated sugar, lemon juice, scraped vanilla bean seeds and pod (or vanilla extract), and fine sea salt to the pot with the strained quince liquid. Stir gently to combine, ensuring the sugar begins to dissolve. Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally with a wooden spoon to prevent sticking on the bottom.
  4. Once boiling, reduce the heat to medium-low to maintain a steady, gentle simmer. Cook uncovered for 60-90 minutes, stirring every 10-15 minutes to prevent scorching. As the jam cooks, the quince cubes will soften completely and break down slightly, while the liquid reduces and thickens significantly. The color will transform from pale yellow to a deep rose or amber hue—this is due to the natural oxidation and caramelization of quinces.
  5. After about 60 minutes, begin testing for doneness. Place a small plate in the freezer for 5 minutes, then spoon a teaspoon of jam onto the cold plate. Let it sit for 30 seconds, then push the edge with your finger; if it wrinkles and holds its shape, the jam has reached the setting point (220°F / 104°C on a candy thermometer). If it’s still runny, continue cooking and retest every 10 minutes until it sets.
  6. Once the setting point is reached, remove the pot from the heat. Carefully fish out the vanilla bean pod if used. For a smoother jam, you can use an immersion blender to pulse a few times, but leaving some texture is traditional. Let the jam cool in the pot for 15-20 minutes; it will continue to thicken as it cools, so avoid over-reducing on the heat which can make it too stiff.
  7. While the jam cools, prepare your jars. Wash four 8-ounce canning jars, lids, and bands in hot, soapy water and rinse thoroughly. Place them in a large pot, cover with water, and bring to a boil for 10 minutes to sterilize. Using jar lifters, remove them and drain upside down on a clean kitchen towel. Alternatively, run them through a dishwasher on the sanitize cycle and keep hot until ready to fill.
  8. Ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace at the top. Wipe the rims clean with a damp paper towel to ensure a proper seal. Place the lids on top and screw on the bands until fingertip-tight—do not overtighten, as air needs to escape during processing.
  9. Process the jars in a boiling water bath if you plan to store them at room temperature. Place the filled jars in a large canning pot, ensuring they are covered by at least 1 inch of water. Bring to a full boil and process for 10 minutes. Remove with jar lifters and let cool completely on a towel-lined counter for 12-24 hours; you should hear the lids pop as they seal.
  10. If not water-bath canning, let the jam cool completely in the pot, then transfer to clean jars. Store immediately in the refrigerator where it will keep for up to 3 months. The high sugar content acts as a natural preservative, but always use a clean spoon to serve to prevent contamination.

Notes

Storage: Sealed, processed jars can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 months. For refrigerator-only storage (no canning), cool completely and store in airtight containers for up to 3 months. Freezing is not recommended as it can alter the texture and cause separation. Reheating: If jam becomes too firm, scoop desired amount into a small saucepan, add a teaspoon of water, and warm gently over low heat, stirring until loosened. Do not microwave as it can create hot spots and burn the sugar.

Nutrition

Keywords: quince jam, jamie oliver quince jam, quince preserve, homemade jam, fruit preserve, British jam, autumn preserves, quince recipe, canning, cheese pairing, toast topping, slow-cooked jam

Find it online: https://britishrecipes.uk/quince-jam/