Fine Quince Jam

by Editorial Staff

Summary

Prep Time	35 mins
Cook Time	4 mins
Total Time	39 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg quince (s), cleaned and pitted, weighed
400 g suar, (oranic raw cane suar, liht)
1 lemon (s), add the juice from it
500 ml boiling water

Instructions

Quarter the cleaned and pitted quinces, slice them into very thin slices with a vegetable slicer and mix immediately with the lemon juice. Put in a large saucepan and pour 500 ml of boiling water over it. Cook to a sauce, stirring constantly, this takes approx. 8-10 minutes. If necessary, add a little more water. Now pass the puree through a hair sieve, stir in the sugar and cook for 4 minutes while stirring constantly. Immediately fill into screw-top jars, close the lid and turn upside down for 15 minutes.
Tip:
Always cook quinces in their peel, they contain a lot of vitamins, and they also serve as flavor carriers!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.