Canned Quince
This canned quince recipe transforms the aromatic, golden fruit into a soft, luscious treat perfect for enjoying year-round. With a hint of sweetness and a delicate texture, canned quince is ideal for adding to desserts, serving with cheese, or enjoying straight from the jar. Simple to make and perfect for preserving autumn’s bounty!
Equipment
- 4 quart jars, lids, and rings.
- Funnel, jar lifter, and debubble wand.
- 1 large water bath canner.
- 1 crockpot for cooking the raw quince. Raw quince is too hard for consumption so it needs to be cooked.
- 1 stockpot for cooking the syrup.
Ingredients
Preparing and Cooking the Quince
- 4 quarts peeled and chopped quince. About 15 quince.
- 8-10 cups water to submerge the quince for cooking in the crockpot.
- ¼ cup lemon juice.
Cooking the Syrup
- 10 cups water.
- 4 cups sugar. (Light Syrup: 2 cups sugar. Medium Syrup: 4 cups sugar. Heavy Syrup: 6 cups sugar).
- ¼ cup lemon juice.
Instructions
For the Cooking Water
- Cover the 4 quarts of chopped quince (approximately 15) in the crockpot with water and lemon juice and cook on high for 3 hours. Drain the water.
For the Syrup
- Cook in another crockpot or on the stovetop.
- Add 10 cups water to the stockpot or separate crockpot.
- Add the amount of sugar you want for the level of heaviness of your desired syrup. (Light Syrup: 2 cups sugar. Medium Syrup: 4 cups sugar. Heavy Syrup: 6 cups sugar).
- Add 1/4 cup lemon juice and mix well.
- Cook on high until sugar has dissolved.
Filling and Sealing Jars for Canning
- Spoon the chopped quince into each jar, gently packing it down with a clean spoon or bubble remover to reduce empty spaces.
- Fill the jars evenly, leaving about one inch of headspace for fruit and syrup expansion.
- Pour the prepared syrup over the quince, ensuring it covers the fruit while maintaining the headspace.
- Use a spatula or bubble remover to eliminate any air bubbles, pressing down on the fruit if needed.
- Finally, wipe the jar rims with a clean cloth to remove any residue before placing the lids on for a proper seal.
Water Bath Processing
- Process your filled jars for about 20 to 25 minutes at a rolling boil, adjusting the time based on your altitude—longer for higher elevations. Use a reliable canning guide or chart to determine the exact processing time for your specific jar size. At my high elevation, I had to can my quarts for 35 minutes.