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Quince Jam with Walnuts and Vanilla

This is a small batch, gourmet walnut quince jam recipe for discerning canners. You can easily scale it up as desired. From preparing the fruit to the final canning process, each step is described in clear and simple language, making it accessible to beginners and seasoned cooks alike.
Prep Time20 minutes
Cook Time1 hour
Resting Time6 hours
Course: Condiment, Jam, Marmalade
Keyword: quince jam, quince jam canning recipe, quince jam with walnuts, quince marmalade recipe, small batch preserve

Ingredients

  • 2 lb quince (1kg)
  • 1 lb. sugar
  • 4 ½ cups water
  • 1 tbsp. vanilla extract
  • 1 large lemon juiced
  • ¼ lb. walnuts

Instructions

Prepare the Fruit:

  • Start by washing, peeling, and removing the core and seeds from the quinces.
  • Slice the cored quinces into thin slices.
  • Place the sliced quince into a preferably enameled pot of suitable size.
  • Add the freshly squeezed juice of half a lemon, vanilla extract, and half of the sugar. Mix everything together, cover the pot, and set it aside for 4 hours.

Cook the jam: Rounds 1-3

  • Put the pot over medium-low heat. Stir the mixture constantly as it gently comes to a boil. This helps the sugar dissolve and draws out the natural juices of the quince.
  • Once the quince jam mixture is gently boiling, add the remaining sugar.
  • Keep cooking the jam mixture for another 12 minutes, stirring from time to time to prevent it from sticking.
  • When it's done, take the pot off the heat and let it cool completely, which might take around 1-2 hours, or you can leave it sitting overnight.
  • Once cooled, put the jam mixture back on low heat, add all the water and bringing it to a gentle simmer again. Let it cook for another 12 minutes, just like before.
  • Remove the quince jam mixture from the heat and let it cool for another 1-2 hours or overnight.
  • Repeat this step two more times.

Cook the jam: last round

  • Before starting the last round of cooking, wash and chop measured-out walnuts. Then, add them to the pot with the quince jam mixture.
  • Squeeze the juice from the remaining half of the lemon and mix everything together.
  • Place the pot over medium-low heat and bring it to one last boil, stirring regularly.
  • Once the jam mixture is boiling, reduce the heat to a gentle simmer and let it cook for 15 more minutes, stirring occasionally.
  • After that, your walnut quince jam is ready to be canned.