Moroccan · Condiment

Moroccan Quince Jam (Confiture de Coing)

As quinces ripen in autumn, Moroccan kitchens fill jars with this deep-amber jam — the hard, fragrant fruit slow-cooked with sugar, lemon and a stick of cinnamon until it turns rose-pink and translucent. Spread on warm bread with butter for breakfast or served with cheese, it captures the quince's honeyed, floral perfume that raw fruit only hints at.

Prep: 25 min
Cook: 75 min
Total: 100 min
Serves: 24
Level: Medium

Moroccan Quince Jam (Confiture de Coing)

Ingredients

1 kg quinces (peeled and cored weight about 800 g)
700 g sugar
Juice of 1 lemon
1 cinnamon stick
500 ml water
1 tbsp orange-blossom water (optional)

Method

1

Prepare the fruit

Peel, core and grate or finely chop the quinces, dropping them into water with a little lemon to stop them browning. Keep the peel and cores tied in muslin — they are rich in pectin.
2

Soften

Simmer the quince with the water, lemon juice, cinnamon stick and the muslin bag for about 30 minutes until tender.
3

Add sugar

Stir in the sugar until dissolved, then cook at a lively simmer, stirring often, for 40–50 minutes until deep amber-pink and thick.
4

Test the set

Drop a little onto a chilled plate; if it wrinkles when pushed, it is set. Stir in the orange-blossom water.
5

Jar

Discard the muslin bag and cinnamon, and ladle the hot jam into sterilised jars, sealing at once.

Chef's tips

Save the peel and cores in a muslin bag — their natural pectin helps the jam set without additives.
Quince turns from pale yellow to pink-amber as it cooks; the colour is your cue it is nearly done.
Grating the fruit gives a smoother jam; chopping keeps it chunkier — both are traditional.

Frequently asked questions

Why has my quince jam not turned pink?

The rosy colour develops with long, slow cooking as the fruit oxidises and the sugars caramelise. Keep cooking gently and it will deepen from yellow to amber to pink.

How long does it keep?

Sealed in sterilised jars, up to a year in a cool, dark cupboard. Once opened, keep it refrigerated and use within a few weeks.