Caramelized Quince Jam with a Sprinkling of Cinnamon

Recipe from What's For Lunch, Honey?


2 kg quince, washed, peeled, cored and cut into cubes.
350 ml apple cider
4 tablespoons apple vinegar
1 1/2 tablespoons cinnamon, ground
250g Muscovado sugar or substitute with blond cane sugar


  1. Pre-heat oven to 170 - 180 degrees C.

  2. Place quince cubes in a large pot and fill with apple cider. Covered, allow it to simmer for approx. 30-40 minutes until the quince is soft, occasionally stirring. Using a pureeing machine finely puree until smooth.  

  3. Stir in the cinnamon, apple vinegar and sugar. If the pot you are using can be placed in the oven, then wipe down the sides with some kitchen paper, otherwise transfer the mixture into an oven-proof bowl.

  4. Place the bowl on a baking tray and allow to cook in the oven for 2 hours, until the mixture has caramelized, is very thick and a deep orange color.

  5. Allow to cool then, pour the thick jam in sterilized jars. Seal and store in the refrigerator for up to 2 to 3 months.