Homemade Quince Jam Recipe – An Autumn Ritual

A Symbol of Love

Akin to the brave strategists of old, before we knock on doors and slice through golden fruit, it’s worth knowing what this fruit really is.
The quince (Cydonia oblonga, family Rosaceae) has been cultivated since ancient Persia and Anatolia – long before apples and pears became household names. Its Latin root, Cydonia, refers to the island of Crete, where it was first celebrated as a symbol of love and fertility.

In Romanian backyards, especially around Bucharest and the southern plains, the quince tree is a sturdy monument to autumn: large, twisted, and silver-barked, holding its luminous spoils – which by the time they ripen, seem like they’re pulling the whole tree to the ground.

Photo: Quince varieties differ in shape, either round or more elongated. Source: shutterstock

In ancient Greek mythology, the so-called Golden Apple of Discord (depicted below by Jakob Jordaens, 1633) was likely inspired by the quince. During the legendary wedding of Peleus and Thetis, Eris, the goddess of conflict, hurled a golden fruit among the gods, declaring it to belong to the fairest. The gesture ignited a rivalry between Hera, Athena, and Aphrodite – a contest of vanity that, in mythic consequence, set the events of the Trojan War into motion.

Photo: The Golden Apple of Discord at the wedding of Peleus and Thetis (1633). Some sources say it was actually a quince. Oil on canvas.

An Amateur’s Description

A ripe quince has a very dense, almost grainy flesh – firm to the knife, releasing a clean floral perfume that fills the room even before cutting. Its raw taste is sharp, astringent, almost unapproachable; only through heat and time does it surrender into sweetness. That transformation – from harsh to honeyed – is what gives the fruit its mythic weight.

In Bucharest’s climate, local varieties such as ‘De Buzău’, ‘Aurie de Făgăraș’, and older unnamed garden strains ripen in mid to late October, depending on rainfall and temperature. They thrive in clay-rich soil, prefer full sunlight, and can live for decades if pruned gently.

• Taste profile: very sour and fragrant, like a cross between raw green apple, pear, and rose petals.
• Smell: rich, wooden, with traces of honey and citrus.
• Texture: firm, fibrous, yet softens beautifully when cooked.
• Ripening time: 3-5 days after harvest indoors, 6-8 weeks on tree from first yellowing to peak aroma.

On the Hunt

1.1. Go outside
Take a walk. If you’re short, take a folding ladder with you. Quince trees aren’t tall by any means, and the heavy fruit will make it easier for you to grab them.

1.2. Look
For a prosperous quince tree – the kind that still holds its leaves while others fall.
Goal: 3.5 kilograms of Quince.

1.3. Knock
On the neighbor’s gate or porch. Ask if you can pick a few fruits, maybe offer a jar later in return – the Balkan trick or treat (my brothers and sisters will know what this is about). Most people smile when asked; quinces are often left to rot because few still make jam or brandy from them. Didn’t capture any photos here, as the neighbor was watching me very closely (maybe to not steal anything from his orchard).

1.4. Bring them home
If they’re not ripened, set them near a bright window. A few days of ripening will turn their greenish tint into warm gold. The room will slowly fill with a subtle perfume – a mix of pear, apple, and rose.

Photo: Our 3.5kg of quince in the slow, natural ripening process.

TL;DR

Ripening usually takes 3 – 5 days depending on temperature. Turn them daily for even color and softness. Unripe quinces are tough, tart, and lack the rich aroma and golden glow of those ready for cooking or jam.

In the Kitchen

As previously stated, for this particular batch, we started with 3.5 kilograms of quinces.
Everything else follows that scale.

2.1. You’ll need:
a) 🔪 A strong chef’s knife or cleaver for slicing (quinces are dense).
b) 🔪 A smaller paring knife to carve out the cores.
c) 🪵 A wooden cutting board.
d) 🥛 Measuring glass (must have sugar notation).
e) 🍏 3.5 kg ripened quinces (unpeeled).
f) ◽ 1/3 of their weight in sugar (around 1.15-1.20 kg for this batch).
g) 🍋 1 lemon, sliced thin, with peel included.
h) 🍯 Optional aromas: honey with ginger, honey with blueberries, or vanilla sugar.
i) 🍲 A large 4L+ pot, a wooden spoon, and clean jars with lids.
j) 🍲 A smaller pot, for leaving the fruit overnight. Needs a matching lid.

Why only one-third sugar? To keep it natural and prevent blood sugar spikes, while still getting proper preservation thanks to quince’s naturally high pectin content.

Photo: Table prep.

Start processing

2.2. Clean & cut

2.2.1. Wash the quinces thoroughly – a toothbrush or gentle scrubbing helps remove their fuzzy coating. Below you can see correctly cleaned quince with peel.

2.2.2. Cut the quince in quarters.

2.2.3. Cut the lemon in half and rub it on the flesh. The flesh of the quince is highly acidic and oxidizes quickly when exposed to air. Rub lemon juice onto the cut surfaces – its citric acid slows the oxidation by lowering the pH and inhibiting enzymatic browning.

2.2.4. Start carving the cores away. Don’t throw the cores, we’ll repurpose them. Take care here – this part is where I cut my hands every year because I am usually too lazy to bring in the second smaller knife and I use the big one for carving. This also the part when I bleed heavily from one or more fingers and I say “Last year I’m doing this”. You’re better skilled than I am, most likely – however, I invite you again to not use the same big, sharp knife – more sanitary and safer. This year I brought in gloves (new, machine-washed):

Photo: This year, I am safe against deep cuts.

Note: You can carve deep for safety or shallow for efficiency, depending on your confidence with the knife. I show both here:

Photo: Always think that you have enough fruit, better cut away more, than to cut yourself. 🧘‍♂️

2.2.5. Slice into cubes (ideally about 1.5 – 2 cm) but keep the peel on – that’s where much of the aroma and vitamins live. I’ve cut mine way bigger than that.

2.2.6. Layer the cubes in the small pot, sprinkling sugar evenly between layers. Add the syrups (if any):

Photos: Fruit processing complete.

2.2.7. Cover with the lid of the smaller pot and leave overnight in pantry.

Photo: Ready for tomorrow.

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During the night, the sugar will melt and draw out the fruit’s juice – creating a natural syrup that will form the base of your jam.

BONUS! 2.2.8. Recycle the cores. Instead of throwing the carved quince cores away, place them at the base of your garden roses. As they decompose, they enrich the soil and naturally boost the plant’s strength – leading to fuller, more vibrant blooms next spring.

Photo: Quince cores placed at the base of the rose bush – a natural compost that enriches the soil and helps the roses bloom stronger next spring.

3.1. Extract the Syrup

3.1.1. Place your large (4L or more) pot on the stove, using the widest burner set to low heat. This ensures even heating and prevents the syrup from burning.

3.1.2. Carefully pour only the liquid that formed overnight into the large pot, leaving the fruit aside for now.
Tip: Cover your smaller bowl or pot with its lid, leaving just a narrow gap. Hold it firmly with both hands, pressing your thumbs on the lid to keep it steady as you pour. This allows you to transfer the syrup cleanly – without letting any fruit pieces slip through.

3.1.3. After a few minutes, light foam will start forming on the surface. This happens as air bubbles, sugar residues, and tiny fruit particles rise to the top while the syrup heats up. Skim the foam gently with a spoon or ladle and discard it to keep the syrup clear and clean-tasting.

Photo: Remove the foam.

3.1.4. Over the next 40 to 60 minutes, the foam will gradually diminish as the liquid clarifies and thickens.
When the surface becomes clear and glossy, with small, even bubbles rising steadily and no new foam forming, the syrup has reached its perfect simmer. 

Photo: Almost ready.

TL;DR

When you start boiling the extracted juice (no fruit yet), foam forms because of air, natural proteins, and trace fruit fibers.

– Always low heat: it begins foaming after 5-10 min, lightly.
– Between 20-30 min: foam peaks – pale and thick. Start skimming.
– After ~40-50 min (at steady low boil): the foam gradually reduces as impurities coagulate and rise; skimming them gently helps a lot.
– At ~60-75 min: the syrup clears up noticeably and begins to look glassy and slightly thicker.

You’ll know it’s ready when:
✅ Foam no longer forms even after stirring.
✅ The liquid turns amber-clear, not cloudy.
✅ A drop of syrup on a cold plate feels slightly tacky after 10 sec.

3.2. Add the Fruit
Once the syrup is thick and slightly sticky, add the cubed quinces gradually, so the temperature doesn’t drop too quickly.
Keep the heat steady and stir frequently. Quinces tend to stick if left unattended.

Photo: Slow, even cooking preserves their golden color and deep aroma.

3.3. Slow Cooking and Signs of Readiness
Simmer for 3 to 4 hours, depending on your pot, fruit, and flame (keep it low). Keep on stirring from time to time. In the video below, at around second 00:02, you can hear a specific mucky sound. That means you need to stir more.

The key sign that it’s ready:

– The syrup turns clear and slightly gelatinous.
– The fruit pieces become translucent amber.
– When you stir, the sound changes – thicker, slower, more “plop” than “boil.”

That sound means you’re almost done. Turn off the heat when the texture feels unified – fruit and syrup blending smoothly but still holding form.

4.1. Cooling

4.1.1. The final result when turning off the flame can be seen below:

Photo: The finished product.

4.1.2. After it’s cooled off a bit, cover the pot with a very wet cloth.
It’s an old generation trick – perhaps to prevent insects, maybe to ensure even cooling. Nobody knows for sure, but it works beautifully.

Let the jam rest like this for about 12 hours:

Photo: The wet cloth procedure.

4.2. Jarring
Once cooled:

4.2.1. Wash and sterilize your jars (boiling water or low oven).
4.2.2. Fill them carefully while the jam is still slightly warm. Sterilize and clean the outside of the jar and lid again with rubbing alcohol.

Photos: Jar sanitizing complete.

4.2.3. (Optional) For variety, you can drop one or two cloves or a small star anise into certain jars for a unique aroma.
4.2.4. Seal tightly and turn the jars upside down – this helps the air bubbles gather and ensures a mild self-seal.

Let them rest for another day.

No bain-marie or boiling-water bath is necessary for this traditional method if stored in a cool pantry and consumed within months.
For very long-term storage, a short 10-minute hot-water process can be used, but it’s not essential.

The quince jam is ready! Bon appetit!

Flavor & Storage Notes

The result is a fragrant, mildly sweet jam with glowing orange color and a floral perfume.
– Texture: rich, slightly gelatinous, never runny.
– Flavor base: quince + lemon + honey or vanilla variant + notes of spices.
– Store jars in a cool, dark pantry. After opening, refrigerate.