This quince jelly has a wonderful, old-world aroma.
You can make this with refined white sugar, with honey, or sugar-free.
This recipe uses Pomona Pectin.
Note: Quince can be gritty like pear, even when strained to make a jelly from.
Jar size choices: Either 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 4 x quarter-litre (½ US pint) jars
Headspace: 1 cm (¼ inch)
Processing time: Either size jar 10 minutes. Adjust time for altitude when over 300 metres / 1000 feet.
This home-canned quince jelly has a wonderful, old-world aroma. This recipe uses Pomona Pectin, so you can use whatever sweetener you wish.
Wash the quince, cut in half (you can leave skin on and seeds in.)
Whichever following form of cooking you choose to cook them with, add 500 ml (2 cups) of water before starting cooking.
Either simmer for 40 minutes, OR pressure cook on high (13 to 15 lbs) for about 5 minutes.
Mash the fruit, and put in jelly bag or a few layers of cheese cloth to drain for a few hours or overnight.
You want to end up with 1 litre (4 cups / 32 oz) of juice.
Put juice in a pot.
Add the lemon juice and the calcium water.
Mix the pectin powder with the sugar or the honey (see special directions below for liquid stevia), set aside.
Bring pot contents to a boil, then add pectin and sweetener mixture.
When pot returns to a boil, let boil for a minute.
Ladle hot liquid into hot jars.
Leave 1 cm (¼ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.
Liquid stevia directions
- Start the night before or a few hours in advance
- Bring 500 ml (2 cups / 16 oz) of the juice to a boil, either in a pot or in a microwave. (Mind the surge when removing from microwave.)
- Put that heated juice into a jar, add the pectin powder, put lid on and shake well minding the hot sides of the jar.
- Shake a few more times while it is cooling.
- When cool, use right away or if desired, keep cover on and put in fridge overnight, or for a few hours, or for up to two days.
- To make the jelly: lightly spoon off any foam on the surface. Put the jar mixture in a pot along with the rest of the juice, bring to a boil, add the lemon juice, calcium water, and liquid stevia to taste.
- Bring back to a boil, follow canning directions above.
Information about Pomona pectin.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
- Because this is made with Pomona Pectin, you can double or triple the batch as desired will no ill-effect on the set of the jelly;
- Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water;
- The pectin powder will clump if you just mix it straight into the jelly mixture; that’s why you mix it with something first;
- If you are using sugar, you can reduce the amount of sugar you use and it will not affect the set;
- What makes this recipe safe for canning is the added acidity of the bottled lemon juice (bottled is called for for its assured acidity);
- The juice that came from the quince we used happened to have a pH of 2.3. However, there are many different varieties of quince and growing conditions, so for assured acidity, as well as flavour enhancement, add the lemon juice;
- After opening, refrigerate and use within 3 weeks.
Sumberg, Mary Lou. Developing or Converting Recipes for Cooked Jam or Jelly Using Pomona’s Pectin. Blog post 1 January 2013. Accessed December 2016.
Because the type and amount of sweetener you may add may vary wildly depending on how sour your quinces are, we’re giving nutrition here just for the liquid stevia version, as that doesn’t impact the base nutritional elements of the quince juice, lemon juice, and pectin.
Per 2 tablespoons
- 17 calories, 12 mg sodium