No ImageQuince Jam

Did you make it? Rate it!

  1. Alice

    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.

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  2. LZ

    Making it right now. But have a question? Is this jam shelf stable or it needs to be put in the fridge. Thanks

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  3. Marc

    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

    xxxxxyyyyy

  4. Sheenalo

    Can I use honey instead of sugar? If so how much might. equivalent? Thanks

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  5. Andra

    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..

    xxxxxyyyyy

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