Baked quince jam by blogger Steffi

As well as being easy to make, baked quince jam is low in sugar and tastes delicious. The oven does all the hard work so you won’t even have to peel the fruit. 


Quinces are low in histamines, sorbitol-free and ideal for those suffering from food intolerances. As stone fruits belong to the rose family, in very rare cases they may cause cross-allergies.


But why are quinces so easy to make jam from? For one, they contain high levels of pectin giving the jam a thick consistency without the need for additional gelling agents. Their flavour is wonderfully aromatic, fruity and sour-sweet, and baking gives them a beautiful colour. In short: if you like quinces you’ll love this jam. 

Recipe for 1.5l baked quince jam


2 kg quinces

500 ml apple juice

20 ml cider vinegar

150 g cane sugar

4 cinnamon sticks

2 star anises

1 pinch salt

oven dish

aluminium foil

sterilised jam jars with lids 


1. Wash the quinces and rub off any remaining fuzz. Pierce each fruit all over with a fork. Don’t peel them.   

2. Quinces have extremely firm flesh so it’s easier to cut around the stone than to try and peel them. Use a sharp knife to slice pieces off and drizzle with cider vinegar. 

3. Place all the ingredients in an oven dish and cover with foil or a lid if your dish has one. 

4. Bake for 45 minutes at 200°C in a fan oven or 220°C at top/bottom heat. Carefully remove the foil and check how sour the juice is. Add more sugar if required. 

5. Reduce the oven temperature to 140°C in a fan oven or 160°C at top/bottom heat and leave the quince jam to simmer for another hour. How long it will need depends on the variety of quince and the size of the pieces. 

6. Remove the star anises and the cinnamon sticks. 

7. Purée everything while still in the oven dish. Fill into sterilised jam jars. 

8. Screw on the lids and preserve following the instructions below. 

Preserving jam:

The baked jam can be easily preserved in the oven as it’s still hot. Pour around 3 cm of water into a deep baking tray. Place the tightly sealed jars in the water and heat for 25 minutes at 140°C. The jam will now last for up to a year.  

Baked jam with other fruits 

You can make baked jam using almost any fruit. The only difference is that quince jam needs to be covered with foil or a lid when it’s baked. Other fruits can be mixed in a heatproof dish with 5-10% sugar and your preferred spices without any additional liquid. Cook 2-3 kg of fruit for 2-3 hours at 140°C, stirring every now and them. Then purée, fill into jam jars and preserve. There’s no need to use any gelling agent.


Have fun baking your own jam! 

When Stefanie Grauer-Stojanovic, aka “Steffi KochTrotz”, was diagnosed as hyperallergic in 2010 and given a strict diet of only twelve food types she needed to get creative. After much research, she soon became an expert in low-allergen nutrition. Although her recovery took years, she never lost her sense of humour or her positive mindset. Even with allergies, Steffi believes that enjoying food is at the heart of our wellbeing. She’s now back to good health and spends her time helping others manage food intolerances, writing cookbooks for allergy sufferers, blogging at KochTrotz, advising companies, organising workshops and giving talks.