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In an attempt to use less sugar than prescribed here, I added 8 mg pectin to set the jelly… But that did not do anything. Then I rewarmed the glass pots and added a soaked gelatin leaf – that only clouded up the jelly, so now I have a runny, cloudy pink juice that I probably use in yoghurt, kefir or to pancakes…. Next year I’ll buy some extra packs of sugar.
Sorry to hear of your travails making this recipe low-sugar! Yes, the chemistry of pectin, sugar, and acid can be tricky. I’d recommend making poached quince if you’d like something lower in sugar than jam.
Making it right now. But have a question? Is this jam shelf stable or it needs to be put in the fridge. Thanks
Hi LZ, I bet you are all finished making your jam now. Did you process it in a water bath or not? I’ll defer to Elise to answer your question. In past comments, she noted, “Jams and jellies, because of their high sugar content, can last for years unopened, but the flavor is best within a year of canning.”
She also added, “If you do not process, the only issue you may encounter is mold. There is sufficient sugar and acid in this jam (as in most jams and jellies with a high amount of sugar) to prevent the growth of harmful bacteria, even not refrigerated. I usually only process my jams and jellies when giving them as gifts because that way I’ll get a better seal.” I hope that answers your question.
I used quince from my very old backyard tree which produces smaller fruit, similar to crab apples. It was a lot more work to remove the core. I had to double the sugar and it was still tangy but packed with flavor. Beautiful orange color at 50 minutes
Can I use honey instead of sugar? If so how much might. equivalent? Thanks
Hi Sheenalo, I’d discourage you from replacing all the sugar with honey, since jelly requires a lot of sugar, and honey is a very strong flavor (plus honey burns easily and jelly requires a lot of boiling). As an alternative, I’d suggest this Honey-Vanilla Bean Quince Preserves recipe, which is sweetened only with honey and is mostly simmered, not boiled. Best of luck!
Thanks for the advice, much appreciated
Well.. the thing is way sweet for my taste, almost no actual quince flavor left. Will it still work if I cut the sugar in half I wonder..
Hi Andrea, your question is very timely, because I made a very TART batch of quince jelly yesterday using a lower ratio of sugar than I have in the past. Granted, I made jelly and not jam, but preserves like this can get finicky if you change the sugar levels. I do know that lowering the sugar will make it not as ageworthy in the jars. My suggestion would be to make a half batch if you want to lower the sugar, so you’re not wasting time and ingredients. Or you can make a good poached quince recipe, which you can get away with using less sugar.
C’én chaoi a bhfuil tú?Finally a quince jam recipe that doesn’t through away the pulp!My Jam didn’t turn pink at all, it is still a burnt yellow.Though it is perfectly set, delicious and very tasty.Great on top of warm porridge.Instant hit with the family.
I will try adding more water and seeing does it change colour next time?Also, I reckon my quinces were slightly under-ripe.I’ll leave the rest on the tree for a few more weeks.
Hello! It could be that your quince was under ripe, yes. You can also let them ripen on the counter. You’ll know they are ready when they turn a deeper yellow and have the most amazing aroma. I have a bowl on my table now and they are perfuming the whole house. So your jam might not be the color you want, but it set and is tasty, plus you have a quince tree nearby. Life is good! Thanks for sharing.
Just made this and it tastes great! Do you have any idea how long the jam will last if the jars are unopened?
Hi Caitlin, I’m so happy you like the jam! Jams and jellies, because of their high sugar content, can last for years unopened, but the flavor is best within a year of canning.
Has this been tested for canning using water bath?
Hi Gen, this recipe has sufficient sugar and acid that you don’t need to water bath can it to prevent harmful bacteria from growing in it. That said, water bath canning will help prevent any mold from developing.
What can you do to fix bitter quince jam? Is it more or less of the lemon juice?
I assume it’s already in the jars, yes? Is it too sour (tart), or too bitter (astringent)? I’ve preserved quince for years, and this is a problem I’ve not run into. It could be the quince themselves, though bitterness is their nature.
Easy to make. Tastes lovely. My Down Under quinces turned a light pink, not as dark as yours. I use the saucer in the freezer method to test – when it thickens in the pot, place a sample on the saucer & leave it in the freezer for 2 mins. It should wrinkle on the surface when pushed to show it will set. Cheers
Greetings, Mary. Glad to hear your fall down there has brought you quince. I like the wrinkle test, too. I have a special white saucer I keep around just for that.
Gorgeous! Easy to make.Thank you
First time making quince jam. It’s good! I am giving it away to my family & friends for a gift. Do I need to refrigerate since there wasn’t any processing? Thank you!
Hi Denise, if you do not process, the only issue you may encounter is mold. There is sufficient sugar and acid in this jam (as in most jams and jellies with a high amount of sugar) to prevent the growth of harmful bacteria, even not refrigerated. I usually only process my jams and jellies when giving them as gifts because that way I’ll get a better seal.
My 15 year old Persian Quince gave me about 90 kg / 200 lbs of yellow gold this year. They were made into Juice (ground and pressed), cider (10 kg. ground + 15 L of spring water) Tomorrow, I’ll grind 9 kg. into pulp for my Quince Butter – 85% fruit / juice using Pamona Pectin – uses 0 – 25% sugar or honey. I do live in Coastal British Columbia, Canada with a very mild / rainy climate. Our soil was exceptionally rich.
I had never heard of a Quince before our son returned from the Peace Corp in Maracco.He planted a tree in 2014 and it produced 5 fruits this year. I tried the recipe . Very easy, much like making apple butter. I made my apple butter with a crockpot. Takes longer to cook, less need to attend. When we have more fruit I might try it that way . Nice flavor.
Hi Julie, I’m so glad you liked the jam! Great idea to try making it in a crockpot. If you do try it that way, please let us know how it turns out for you.
First time making quince jam – yum! Next time I’ll try 3 cups of sugar as it was a little seeet for me.
I’m trying this for the first time. My jam did not get to a thick consistency so I added 3 oz pack of pectin. Flavor wise its really good. I added a small amount of vanilla to it.
This is a super simple recipe that always gives great results. I am experimenting with substituting two cups of grated carrot for two cups of the quince. I might add a touch of ginger.
My lemons weren’t overlarge, but it tastes more like lemon marmalade than quince jam. I’ve been hanging out for 30 years for quince jam. So disappointed.
Hi Melisse, I’m sorry the recipe didn’t work for you. Did you use more than the 1/4 cup of lemon juice called for in the recipe? The size of your lemons should not have made a difference for the amount of lemon juice called for in the recipe.
Quince is also on the tart side in my opinion – somewhat sour – with a citrusy smell, so maybe it is actually the quince that you tasting
Second time I have made this soo easy to make. The first batch family couldn’t get enough of . Definitely more like marmalade. Will do the same again next year. Used to make a tart with apples also. Thanks for sharing this recipe.
I’ve been making this jam from my cooke’s jumbo quince tree for about three years now. It is my favorite jam to make, plus you don’t have to add pectin. I just purchased three more quince trees this year 1 Van Deman, 1 Smyrna & 1 Pineapple