Quince Jam

Quince Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Quince Jam Ingredients

3 pounds fully ripe quince
3 cups water
¼ cup lemon juice
2 teaspoons calcium water
1½ cups sugar or 3/4 cup honey
2 teaspoons Pomona’s pectin powder

Quince Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Peel, core, and chop quince.

3. Put quince into sauce pan with 3 cups water. Bring to a boil then simmer covered for 15 minutes.

4. Measure out 4 cups of cooked quince and put into sauce pan. Save any extra quince for another use.

5. Add calcium water and lemon juice, and mix well.

6. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

7. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

8. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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6 thoughts on “Quince Jam

  1. I wasn’t sure from the recipe–after cooking the quince in 3 cups of water, do I separate the fruit from the liquid? I had about 1 1/2 c of liquid remaining. My jam came out quit stiff, so I think next time, I’ll incorporate the water.

    Also, I often make quince chutney. Is there any reason I can’t add spices, dried fruit and 1/2 c vinegar to this recipe? I think the vinegar will react with the calcium.

    BTW. This is my first time with Pomona’s. I like it–because the cooking time is shorter, the fruit retains its fresh taste.

    • Hello David,
      Yes, next time be sure to add the liquid with the quince, and it should turn out just right!

      We have never made Quince Chutney, but we cannot think of any reason that the items you listed wouldn’t work. Here is our Spiced Mango Conserve, which is like a chutney, for reference of spice + mix-in measurements.

      Happy jamming!

    • Hi Ursula,
      Yes, the amount of sugar can be reduced. The very minimum amount you would want to stir 2 teaspoons of pectin into is 1/4 cup sugar or honey. Our FAQs, Section 5, last question, contains a table for minimum amounts of sweetener to stir the pectin into.

      If you use a minimal amount of sugar or honey in your jam, you might want to taste it once the pectin-sweetener has been stirred in and the fruit brought back to a boil to see if it is sweet enough. You can always stir more sweetener in at that point if you want to. Then bring it back to a boil before jarring.

      I hope this helps. Thanks for using Pomona’s and happy jamming!

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