The biggest mistake I made with quinces was starting to prepare them directly on the table without laying down any paper or towel underneath. It resulted in fuzz everywhere, I sneezed about twenty times, and I almost gave up. But I persevered, pushed through, and I'm glad I did. I don't know why, but if you don't scrub them thoroughly before you start cutting, you'll be left with a mess afterward. Oh, and one more thing: when I first put the quinces in syrup without sprinkling them with lemon juice, they turned a bit dark, I got upset, and I said I wouldn't do it again. Now, after repeating the recipe several times, I find it one of the most satisfying things you can have on your pantry shelf in winter. The color turns out so beautifully ruby, and with the lightly toasted walnuts, it feels like you're eating something festive.
Time? To be honest: including preparation, peeling, and standing by the pot, it takes me about two hours, maybe two and a half if I move slowly. You get 4-5 hefty jars, of 320 g or even more if you're generous with the syrup. Difficulty? Moderate, mostly due to patience. There's nothing complicated about the technique, but you have to keep an eye on them; otherwise, you risk burning them or ending up with a syrup that's too runny.
I make this jam often, not only because I love quinces, but also because it lasts a long time, even without preservatives. Plus, I don't know a single child or adult who would refuse a slice of bread with butter and quince jam, especially with those crunchy walnuts. It's one of the few recipes where the whole family seems to agree that it works at any hour, and if there happens to be any left over, it's great in pastries or even with yogurt. Another thing — it calms me to make it; peeling, stirring, and testing the syrup — it feels quite therapeutic.
So, here's how it goes:
9 cups of peeled and diced quinces (I use a 250 ml cup for clarity)
2 cups of water (also 250 ml)
1.25 kg of sugar (I don't add anything else; it turns out just fine)
4 packets of vanilla sugar (about 32 g in total; sometimes I even use two and add more real vanilla if I have it)
juice from one and a half lemons (one for the quinces, the other for the end)
walnuts – about 200 g, maybe a little more if you want it richer
Each ingredient has its role, and if you start cutting back on the sugar or skimping on the walnuts, it won't turn out the same. The quinces — obviously, they are the stars; they provide that firm texture and aroma. The water? It helps bind the syrup at the beginning, not too much, not too little. The sugar — it's about preservation and consistency, while the vanilla and lemon make a difference. The lemon not only keeps the color but also adds a bit of acidity so the jam doesn't feel heavy. The walnuts? Those crunchies make all the difference.
Here's how I do it, step by step:
1. First, I deal with the quinces: I remove the fuzz with a clean towel, rubbing each quince until there's no more white on it. Don't skip this step; otherwise, you'll want to throw them all away after cutting.
2. I wash them well, then cut them in half, remove the woody core, and any bruised or hard parts. The rest I cut into cubes about 1-1.5 cm, not too small, not too big. If you make them too small, they'll crumble into the jam; too big — they won't cook through properly.
3. As I cut them, I throw them into a large bowl and mix them with the juice of one lemon. Not only do they not oxidize, but it also seems to keep the aroma fresher.
4. The walnuts. Since I figured out that I don't have to roast them in a pan, I use the microwave. I put them in a bowl, microwave them for 30 seconds at a time, checking them; when I smell roasted walnuts and the skin starts to peel off, they're ready. Don't burn them, as they become bitter and ruin everything. When they cool, I rub them between my palms to remove the skins, then break them into pieces by hand. I like bigger pieces so you can feel them when you bite, but if you have small children, you can quickly roll them with a rolling pin.
5. In a large pot (I use a stainless steel one of at least 5 liters), I put the two cups of water and the sugar. I stir over medium heat until all the sugar dissolves, then let it boil without a lid. The syrup will thicken in about 15-20 minutes, but I test it like this: I take a spoonful of syrup and drop a few drops into a glass of cold water. If they form little beads and sink to the bottom, it's ready; if they dissolve, it needs a few more minutes.
6. When I have the right syrup, I add the drained diced quinces to the pot. I cook them over moderate heat, not low, or the jam will turn out anemic, and not too high, or you risk sticking the bottom of the pot.
7. I let it simmer over moderate heat, stirring occasionally, for about 40-50 minutes. At first, it might seem like a lot of liquid, but it will reduce. Just be careful not to get too carried away with stirring; gently, so the quince cubes don't break apart.
8. Towards the end (when you see the jam has turned reddish and the syrup is thick), I add the vanilla sugar, the roasted walnuts, and the juice from half a lemon. I feel like this final lemon stabilizes not just the color but also the taste.
9. I take it off the heat and immediately pour it into clean, dry jars while it's still hot. Don't fill them to the top; leave about a finger's width free.
10. I tightly screw on the lids (make sure to use new or very well-preserved lids, so no air gets in). I turn the jars upside down for 5-10 minutes, then cover them with a thick blanket and leave them there until they cool completely. This helps with preservation.
Practical tips:
- The quinces should be firm, without spots; don't be fooled by those that seem ripe and soft; they won't work.
- Don't skimp on the sugar. If you use less, not only do you risk the jam not setting, but it also won't last as long in the pantry.
- Don't stir too often or too vigorously; the cubes will turn to mush.
- Add the walnuts only towards the end; otherwise, they will become soft and darken the color.
- The cold water drop test really helps; don't rely solely on your eyes.
Substitutions and adaptations:
- If you want a gluten-free version, the jam is already safe; it has nothing gluten-related, just avoid vanilla sugar with dubious additives.
- For vegans — no problem, all the ingredients are safe.
- If you don’t want vanilla sugar, you can use a vanilla pod cut lengthwise, and remove it at the end.
- You can replace walnuts with lightly roasted raw almonds; it works surprisingly well, but it has a different texture and flavor.
- For lighter versions, you can reduce the sugar by 200-300 g, but keep in mind it won't last as long.
Variations:
- Some add cinnamon or cloves at the end, but I don't complicate things; I feel it masks the quince flavor.
- If you want a more "gelatinous" jam, you can add half a packet of gelfix, but I feel it ruins the charm — traditionally, it's left thick with syrup, not like jam.
- Instead of water, some use apple juice for an extra flavor boost — I haven't tried it yet, but I've heard it's good.
Serving ideas:
- On fresh bread with butter is classic, but it also pairs well with aged cheese — a sweet-salty contrast.
- A spoonful of jam in Greek yogurt — just what you need in the morning.
- It goes well with pancakes, tarts, cheesecake, or even warm croissants.
- I've also tried it on vanilla ice cream — anyone curious to try, go for it.
- You can also use it as a filling for crescent rolls or sweet bread if you like sweeter things.
Frequently asked questions
Q: Why did my jam turn out too thick?
A: Either you cooked it too long, or you had too much sugar compared to the liquid. Next time, do the cold water glass test more often and stop when the drops gather at the bottom, not later.
Q: What do I do if it turned out too runny?
A: Boil the jam for another 10-15 minutes without a lid, stirring often, until it reduces and thickens the syrup. But be careful not to burn it on the bottom.
Q: Can I make the jam without walnuts?
A: Sure. It turns out good, just missing that interesting texture. It also works with almonds or without anything for those with allergies.
Q: What kind of quinces should I choose?
A: The small, firm, fragrant ones, without black spots or soft areas. When you cut them, they shouldn't be dry inside.
Q: Can I halve the recipe?
A: Yes, but be careful as the cooking time may decrease a bit because you have less quantity, and the syrup will thicken faster. Otherwise, the same steps apply.
Nutritional values (approximate)
In a large tablespoon (about 30 g), there are about 50 calories. In 100 g, around 170-180 kcal, mostly from sugar. Quinces provide some fiber and vitamin C, but a lot is lost during cooking. The walnuts add some healthy fats, about 12-14 g per 100 g of jam (but honestly, it’s not like you eat a whole portion at once). It has a lot of sugar, so moderation is key. For diabetics, it’s not great, but in small amounts on special occasions, it’s fine. It's not something "light," but you don’t eat a jar every day. Otherwise, it's natural, without preservatives, without nonsense.
How to store and reheat
Well-sealed jars, kept cool and dark, last a year or even longer without problems. It's important not to have water on the lid or jar when pouring the jam; otherwise, you risk it blooming. After opening, it must go in the fridge, and it's best to finish it within 2-3 weeks. There's no point in reheating it, as it's not the kind of jam served warm, but if you want to use it in warm desserts, you can gently heat it in a double boiler or microwave for 10 seconds, just enough to make it more fluid. If you see it has crystallized a bit, gentle heating will fluidize it again.
That's about all I have to say on the subject — I've made and remade the recipe until it became second nature, and now I can't wait to see what quinces I find next fall. If you get good quinces, you can't go wrong.
Time? To be honest: including preparation, peeling, and standing by the pot, it takes me about two hours, maybe two and a half if I move slowly. You get 4-5 hefty jars, of 320 g or even more if you're generous with the syrup. Difficulty? Moderate, mostly due to patience. There's nothing complicated about the technique, but you have to keep an eye on them; otherwise, you risk burning them or ending up with a syrup that's too runny.
I make this jam often, not only because I love quinces, but also because it lasts a long time, even without preservatives. Plus, I don't know a single child or adult who would refuse a slice of bread with butter and quince jam, especially with those crunchy walnuts. It's one of the few recipes where the whole family seems to agree that it works at any hour, and if there happens to be any left over, it's great in pastries or even with yogurt. Another thing — it calms me to make it; peeling, stirring, and testing the syrup — it feels quite therapeutic.
So, here's how it goes:
9 cups of peeled and diced quinces (I use a 250 ml cup for clarity)
2 cups of water (also 250 ml)
1.25 kg of sugar (I don't add anything else; it turns out just fine)
4 packets of vanilla sugar (about 32 g in total; sometimes I even use two and add more real vanilla if I have it)
juice from one and a half lemons (one for the quinces, the other for the end)
walnuts – about 200 g, maybe a little more if you want it richer
Each ingredient has its role, and if you start cutting back on the sugar or skimping on the walnuts, it won't turn out the same. The quinces — obviously, they are the stars; they provide that firm texture and aroma. The water? It helps bind the syrup at the beginning, not too much, not too little. The sugar — it's about preservation and consistency, while the vanilla and lemon make a difference. The lemon not only keeps the color but also adds a bit of acidity so the jam doesn't feel heavy. The walnuts? Those crunchies make all the difference.
Here's how I do it, step by step:
1. First, I deal with the quinces: I remove the fuzz with a clean towel, rubbing each quince until there's no more white on it. Don't skip this step; otherwise, you'll want to throw them all away after cutting.
2. I wash them well, then cut them in half, remove the woody core, and any bruised or hard parts. The rest I cut into cubes about 1-1.5 cm, not too small, not too big. If you make them too small, they'll crumble into the jam; too big — they won't cook through properly.
3. As I cut them, I throw them into a large bowl and mix them with the juice of one lemon. Not only do they not oxidize, but it also seems to keep the aroma fresher.
4. The walnuts. Since I figured out that I don't have to roast them in a pan, I use the microwave. I put them in a bowl, microwave them for 30 seconds at a time, checking them; when I smell roasted walnuts and the skin starts to peel off, they're ready. Don't burn them, as they become bitter and ruin everything. When they cool, I rub them between my palms to remove the skins, then break them into pieces by hand. I like bigger pieces so you can feel them when you bite, but if you have small children, you can quickly roll them with a rolling pin.
5. In a large pot (I use a stainless steel one of at least 5 liters), I put the two cups of water and the sugar. I stir over medium heat until all the sugar dissolves, then let it boil without a lid. The syrup will thicken in about 15-20 minutes, but I test it like this: I take a spoonful of syrup and drop a few drops into a glass of cold water. If they form little beads and sink to the bottom, it's ready; if they dissolve, it needs a few more minutes.
6. When I have the right syrup, I add the drained diced quinces to the pot. I cook them over moderate heat, not low, or the jam will turn out anemic, and not too high, or you risk sticking the bottom of the pot.
7. I let it simmer over moderate heat, stirring occasionally, for about 40-50 minutes. At first, it might seem like a lot of liquid, but it will reduce. Just be careful not to get too carried away with stirring; gently, so the quince cubes don't break apart.
8. Towards the end (when you see the jam has turned reddish and the syrup is thick), I add the vanilla sugar, the roasted walnuts, and the juice from half a lemon. I feel like this final lemon stabilizes not just the color but also the taste.
9. I take it off the heat and immediately pour it into clean, dry jars while it's still hot. Don't fill them to the top; leave about a finger's width free.
10. I tightly screw on the lids (make sure to use new or very well-preserved lids, so no air gets in). I turn the jars upside down for 5-10 minutes, then cover them with a thick blanket and leave them there until they cool completely. This helps with preservation.
Practical tips:
- The quinces should be firm, without spots; don't be fooled by those that seem ripe and soft; they won't work.
- Don't skimp on the sugar. If you use less, not only do you risk the jam not setting, but it also won't last as long in the pantry.
- Don't stir too often or too vigorously; the cubes will turn to mush.
- Add the walnuts only towards the end; otherwise, they will become soft and darken the color.
- The cold water drop test really helps; don't rely solely on your eyes.
Substitutions and adaptations:
- If you want a gluten-free version, the jam is already safe; it has nothing gluten-related, just avoid vanilla sugar with dubious additives.
- For vegans — no problem, all the ingredients are safe.
- If you don’t want vanilla sugar, you can use a vanilla pod cut lengthwise, and remove it at the end.
- You can replace walnuts with lightly roasted raw almonds; it works surprisingly well, but it has a different texture and flavor.
- For lighter versions, you can reduce the sugar by 200-300 g, but keep in mind it won't last as long.
Variations:
- Some add cinnamon or cloves at the end, but I don't complicate things; I feel it masks the quince flavor.
- If you want a more "gelatinous" jam, you can add half a packet of gelfix, but I feel it ruins the charm — traditionally, it's left thick with syrup, not like jam.
- Instead of water, some use apple juice for an extra flavor boost — I haven't tried it yet, but I've heard it's good.
Serving ideas:
- On fresh bread with butter is classic, but it also pairs well with aged cheese — a sweet-salty contrast.
- A spoonful of jam in Greek yogurt — just what you need in the morning.
- It goes well with pancakes, tarts, cheesecake, or even warm croissants.
- I've also tried it on vanilla ice cream — anyone curious to try, go for it.
- You can also use it as a filling for crescent rolls or sweet bread if you like sweeter things.
Frequently asked questions
Q: Why did my jam turn out too thick?
A: Either you cooked it too long, or you had too much sugar compared to the liquid. Next time, do the cold water glass test more often and stop when the drops gather at the bottom, not later.
Q: What do I do if it turned out too runny?
A: Boil the jam for another 10-15 minutes without a lid, stirring often, until it reduces and thickens the syrup. But be careful not to burn it on the bottom.
Q: Can I make the jam without walnuts?
A: Sure. It turns out good, just missing that interesting texture. It also works with almonds or without anything for those with allergies.
Q: What kind of quinces should I choose?
A: The small, firm, fragrant ones, without black spots or soft areas. When you cut them, they shouldn't be dry inside.
Q: Can I halve the recipe?
A: Yes, but be careful as the cooking time may decrease a bit because you have less quantity, and the syrup will thicken faster. Otherwise, the same steps apply.
Nutritional values (approximate)
In a large tablespoon (about 30 g), there are about 50 calories. In 100 g, around 170-180 kcal, mostly from sugar. Quinces provide some fiber and vitamin C, but a lot is lost during cooking. The walnuts add some healthy fats, about 12-14 g per 100 g of jam (but honestly, it’s not like you eat a whole portion at once). It has a lot of sugar, so moderation is key. For diabetics, it’s not great, but in small amounts on special occasions, it’s fine. It's not something "light," but you don’t eat a jar every day. Otherwise, it's natural, without preservatives, without nonsense.
How to store and reheat
Well-sealed jars, kept cool and dark, last a year or even longer without problems. It's important not to have water on the lid or jar when pouring the jam; otherwise, you risk it blooming. After opening, it must go in the fridge, and it's best to finish it within 2-3 weeks. There's no point in reheating it, as it's not the kind of jam served warm, but if you want to use it in warm desserts, you can gently heat it in a double boiler or microwave for 10 seconds, just enough to make it more fluid. If you see it has crystallized a bit, gentle heating will fluidize it again.
That's about all I have to say on the subject — I've made and remade the recipe until it became second nature, and now I can't wait to see what quinces I find next fall. If you get good quinces, you can't go wrong.
Ingredients
9 cups of quince cubes 2 cups of water (using a 250 ml cup) 1.250 kg of sugar 4 sachets of vanilla sugar juice from one and a half lemons walnuts