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Quince jam

Captivate the unique taste and smell of the quince in a jar.

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Jam
Cuisine: Greek
Keyword: Quince jam
Servings: 8 portions


  • cheesecloth


  • 1 kg quinces, into cubes
  • 750 ml water
  • 500 gr sugar
  • 2 tsp ground cinnamon
  • juice from 1 lemon


  • First sterilize the containers. To sterilize the glass containers, clean them and lay them on the rack of the oven at 120 ° C for 10-20 minutes. Allow them to cool while making the jam.
  • Wash and peel the quinces. Cut them into small pieces and remove the pits and their hard parts. Add the pits and peels tied in a cheesecloth.
  • Add the quinces and cheesecloth in a pot. Add the water and boil until the quinces are tender. It will take about 15 minutes.
  • In order to get more pectin drain the cheesecloth as much as you can into the pot and remove.
  • Puree the quince puree with a blender. Add the sugar and cinnamon.
  • Boil over medium-low heat, stirring with a wooden spatula for a few minutes until our mixture thickens.
  • When the jam is set, add the lemon, stir for 2-3 minutes and remove from the heat.
  • Allow the quince jam to cool before putting it in sterile glass containers.