Quince Jam aka Karin Jamu

I walked past the house a million times and never even noticed the quince tree until this past week. Not until a friend decided to have a quince paste and jam making session did I start to look around the neighborhood for the fruit that looks like a bulbous pear, but is as hard as a rock. I asked my neighbors with the quince tree whose fruit still clung to the branches, turning ever so slightly yellow-a sign of ripening-if they use the fruit. To my great delight, they said no, they just use it to perfume the inside of their house with the lovely floral scent that is quintessentially quince. Would it be okay if I could use some of the fruit to try my hand at making quince paste, I then asked. To my even greater delight, they said by all means pick as many as you want, anytime.  Karin as its called in Japanese is readily known for its healing powers, particularly for a sore throat. Just look at some of the cough drops sold in the stores, and you'll see karin pictured on the package. But most people don't cook with it much here.


Before I discovered the neighboring tree, I had purchased some quince from a greengrocer for the upcoming paste and jam session and was told that they would last for a month. Well, it's been unseasonably warm and some of my quince were starting to ripen too fast and so I had to use them up. I hurriedly looked for a simple quince jam recipe and found one at Simply Recipes and gave it a try. This week I'll be learning how to make quince paste and will try to post that too.




Posted By: Jan Opdahl
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Quince Jam

Adapted from Simply Recipes

6 cups of grated quince, packed (about 5 quinces)

4 1/4 cups water

1/4 cup lemon juice

1 tablespoon lemon zest

4 cups sugar


Cooking Process:

Wash the quinces and cut in half. Leaving the peel on, grate the quinces with a cheese grater. Discard the core and seeds.

Put water in a large pot and bring to a boil. Add the grated quinces, lemon juice and zest.  Reduce heat and simmer until the quince is soft, about 10 minutes. Add the sugar and bring to a boil. Reduce the heat to medium high and continue to cook uncovered, stirring occasionally, until the mixture turns to a deep orangey amber color and is a thick, honey-like consistency, about 30-50 minutes.

Ladle into sterilized jars and place sterilized lids to seal, if storing for a longer period.

How to Serve:

Delicious served on toast, biscuits or yogurt.


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