Quince Jam

Copyright ©ShulieMandick
Pomegranates and apples are the epitome of the High Holidays season but to me the rose-colored quinces' jam with cinnamon and cloves is the first sign of the fall season. 

This recipe for Quince Jam was initially published on September 23, 2014, as a part of a collection of recipes in an article I wrote for break-the-fast on Yom Kippur for The Washington Post. I am republishing it here, slightly tweaked, just before Yom Kippur eve, falling on September 27, this year. Stay tuned for the article and other recipes for break-the-fast in the series re-published soon. All copyright material © ShulieMadnick. Please do not copy or republish without permission. A link to this post can be shared.

Serve with challah or Tunisian Bulo (similar to Mandelbread).

Quince Jam

You'll need sterilize jars with tight-fitting lids (about 2 1/2 pints).


 4 large quinces (about 2 lbs)
2 cups sugar
Juice of 1 large lemon
2 3 1/2-inch cinnamon sticks
12 whole cloves
3 cups water, or as needed


Combine the water, sugar and lemon juice in a large saucepan.

Peel and core the quinces, then cut them into very thin slices. Stir them into the liquid-sugar mixture, then add the cinnamon and cloves. Bring to a vigorous boil over high heat, which will create foam; this is okay. Reduce the heat to medium. Cook, uncovered, for 45 minutes to 1 1/2 hours, stirring occasionally, or until the mixture has become pink and the liquid has reduced by more than half, to a syrupy consistency. Add a little water if the mixture seems too thick before the fruit has softened. Discard the cinnamon and cloves. 

Cool, then divide among the jars; the pectin from the fruit will help set the syrup. Seal and refrigerate for up to several weeks.

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