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Quince Jelly
This home-canned quince jelly has a wonderful, old-world aroma. This recipe uses Pomona Pectin, so you can use whatever sweetener you wish.
Course
Dessert
Cuisine
American
Keyword
Jelly
Prep Time
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
quarter-litre (½ US pint) jars
Calories
17
kcal
Ingredients
2
kg
quince
(4 lbs)
500
ml
water
(2 cups / 16 oz)
4
tablespoons
lemon juice
(bottled)
4
teaspoons
calcium water
4
teaspoons
Pomona pectin
450
g
sugar
(white. 2 cups / 16 oz) OR 250 ml honey (1 cup / 8 oz) OR 4 to 5 teaspoons liquid stevia
Metric
-
US Customary
Instructions
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.
Nutrition
Serving:
2
tbsp
|
Calories:
17
kcal
|
Carbohydrates:
4.2
g
|
Protein:
0.1
g
|
Sodium:
12
mg
|
Potassium:
2
mg
|
Fiber:
0.3
g