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29 December 2014

Quince and Red Currant Jam


I'm a very picky person when it comes to jams. I don't like them too sweet and we all know that most commercially bottled jams are usually overly sweet! That's because sugar serves as the preservative of the jam. The recommended ratio is always 1:1 with fruit and sugar. So a kilo of fruit would be needing a kilo of sugar too. And that amount of sugar sends me running away from the sweetness. 

So whenever my fruit trees yield a good amount of fruits, I make my own jams at home. I have an annual appointment in the kitchen with my quince harvest. It is a peculiar kind of fruit because it is not pleasant to eat raw like what you do with its cousins, the apples and pears.


Quince has a high amount of pectin which gradually diminishes when they ripen. Like the apples and pears, they turn brownish as soon as they are exposed to the air after peeling but don't worry because this disappears when you start cooking them. What's nice is the pinkish tint and the light perfume that it emits while cooking the pulp. I usually mix the pulp with liquors or lemon juice to cut the sweetness a bit and to make the flavor rounder. In this recipe, I used fresh red currants in place of the lemon juice to give it a nicer combination of flavors. Since I am not into sweet jams, I never go for the 1:1 ratio of fruit with sugar. My ratio is much less but the drawback is that the shelf life is much shortened. In my house, quince jam never lasts long anyway so it is not a problem for me. If, you would like your quince jam to last longer, then put up the quantity of sugar. 

Get the Quince and Red Currant Jam recipe that I created for She Knows. If you like the recipe and would like to explore more the recipes that I created at She Knows, check my Profile Page. Hoping you are all enjoying your Holidays!

More Recipes with Homemade Fruit Jams & Sauces:

Almond Rice Pudding With Quick Strawberry Marsala Jam & Pistachios
Quince Jam with Port 
Breakfast Yogurt Bowl with Homemade Plum Sauce