Comments on: Making quince jam

By: joan jacobs

joan jacobs — Wed, 14 Mar 2012 07:12:53 +0000

Quince was a very old garden plant- maybe even the “apple” offered in the Garden of Eden. They were often planted in a garden as a sign of fertility. Lots of interesting history. From the rose family. Related to pears and apples. They grow well in B.C. at the coast and apparently can be started from new and old wood cuttings. Derry’s orchard and nursery does sell them. I wash the fuzz off the fruit, cut them up , and cook them like apple sauce, then use my apple sauce colander. I put the quince sauce in a pot, add sugar to taste-not too sweet, and cook til I like the thickness, put in hot jars I warm in the oven to 200 degrees, melted wax on top, with canning lids or reused sealable lids. Most of them seal without the hot water canner, and if some don’t, we use those first.

By: Nick

Nick — Mon, 28 Nov 2011 23:12:59 +0000

I can’t quite tell from the first picture, but it looks like you keep the skin on, and eventually this gets ground in and becomes part of the jam, correct?

Thanks for putting this up. It looks like a great recipe and I’ll probably use it to make this year’s batch.

By: Kelley Riley

Kelley Riley — Sun, 13 Nov 2011 01:20:59 +0000

Just bought some quince at Norman’s Market on Commercial Drive in Vancouver

By: Andrea Bellamy

Andrea Bellamy — Sun, 06 Nov 2011 15:44:49 +0000

@Everett – great suggestions, thanks! I’ll try that this year.

@Jenny – as Ingrid mentions below, the farmer’s market at Nat Bailey had tons of them this weekend. I also bought mine from the Denman Island orchard!

@Great Stuff – thanks for your comment. Quince is great stuff ! :)

By: Ingrid

Ingrid — Sun, 06 Nov 2011 05:51:14 +0000

@Jenny – Rod and Vlasta from Denman Island sell apples and quince at the Winter Market at Nat Bailey Stadium. They were there today and had plenty.

By: Great stuff

Great stuff — Tue, 18 Oct 2011 16:17:06 +0000

OK, me again, apparently it threw out my previous comment. As I mentioned Quince in huge in S. Africa & can not imagine a house without it in the 1900. Grew up in South Africa (Freestate) and always ate quince. Going to try the jelly today as my tree was very prolific this year (3yrs. old only) lovely big fruits. I love the quince blossoms in the Spring as well. Goodluck to other quince “discoverers.”

By: Great stuff

Great stuff — Tue, 11 Oct 2011 21:55:05 +0000

I grew up in S. Africa, where Quince was a must have for jelly. Now living in Canada I grew a quince tree & I am going to make my jam today. The only thing we do not do is add lemon to it as it then prevents the quince to turn that lovely pinkish red colour. Great to see people knowing about quince. Such a fabulous fruit. Great reports above, thanks. Doon

By: Jenny

Jenny — Sat, 01 Oct 2011 01:46:22 +0000

Hi,
I am also in Vancity and would love to get some quince as I haven’t had it in years. Which farmer’s market did you get it in?
thank you!

By: Everett R Littlefield

Everett R Littlefield — Wed, 18 May 2011 23:15:53 +0000

Andrea, When I do mine, I use the 5 lbs of fruit, peeled AND cored and add the sugar right at the beginning. Simmer and stir till the stuff turns pink to light red. Try NOT to break up all the larger pieces! Put into cleaned sterilized jars, I use 1/2 pint to 1 pint sizes.WIPE the rim before putting on the top and then put in a boiling water bath that covers the jars by at least 2″. Bring the water back to a full rolling boil and then boil it for a minimum of 20 mins. Longer does not hurt in case you forgot to set the timer. This is the way my family has been doing it for the last 350 years here on the small island called Block Island here off the coast of RI.

Put on hot biscuits or BI johnnycakes with some fresh butter and you will think you have died and gone to heaven!

Happy cooking, Everett

By: Heavy Petal: Gardening: from a West Coast, urban, organic perspective.

Heavy Petal: Gardening: from a West Coast, urban, organic perspective. — Thu, 13 Jan 2011 05:01:50 +0000

[...] into an apple pie or introduced into applesauce enhances the flavour of both. I’ve made quince jam, quince jelly, quince paste (terrific with manchego), and now quince [...]