Quince & Cranberry Jam

Makes 1 quart


  • 4 quince, peeled, cored & diced
  • 1 lb sugar
  • ΒΌ cup lemon juice
  • 6 oz cranberries


  1. Place quince in a large pot and cover with water (by at least 1")
  2. Bring to a boil, then reduce heat to simmer, cover and cook 2½ - 3 hours
  3. Drain any excess water that may still be present at the end of cook time
  4. Spoon half of the drained quince into a blender and puree until smooth. Pour back into the pot with the diced quince
  5. Add cranberries, lemon juice and sugar
  6. Bring back to boil over medium, then reduce heat to a simmer and cook for about 20 minutes, stirring constantly until thickened
  7. Cool, then refrigerate until serving. The jam will keep 1 month in an airtight container in the refrigerator, or 8 months if canned