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Mary Berry Quince Jam Recipe

Mary Berry Quince Jam Recipe

Mary Berry's quince jam is a beautifully golden, intensely fragrant preserve that sets perfectly and tastes unlike anything else.
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Prep Time 20 minutes
Cook Time 1 hour 14 minutes
Total Time 1 hour 34 minutes
Servings: 4 450g jars
Course: Breakfast
Cuisine: British
Calories: 47
Ingredients Method Notes

Ingredients
  

  • 1.5 kg ripe quince washed and quartered (do not peel or core)
  • 1.2 litres water
  • Juice of 2 lemons
  • 1.5 kg granulated sugar

Method
 

  1. Sterilise jars in a 140°C oven for 15 minutes.
  2. Place quartered quince, water, and lemon juice in a large preserving pan. Bring to the boil then simmer for 45 minutes to 1 hour until completely soft and liquid is rose-gold.
  3. Strain through a sieve or food mill for smooth jam, or mash and remove skins by hand for a textured jam. Return pulp to pan.
  4. Add sugar. Stir over low heat for 5–8 minutes until completely dissolved.
  5. Increase heat to high. Bring to a rapid rolling boil. Boil hard for 10–15 minutes. Test on a cold saucer — wrinkle test. If it wrinkles, done. If not, boil 2 more minutes and test again.
  6. Skim foam. Stand 5 minutes. Ladle into hot jars. Seal immediately. Label.

Notes

Never peel or core quince before cooking — the skin and core contain most of the pectin.
The colour shift from yellow to rose-gold during cooking is normal and beautiful.
Test for set from 10 minutes — quince sets quickly due to high pectin.
Lemon juice is essential for brightness and flavour balance.
The flavour deepens significantly over the first month in the jar.
Store unopened for up to 1 year. Refrigerate once opened and use within 6–8 weeks.
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