Spiced Quince Jam Recipe

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Spiced Quince Jam
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Ingredients
12
Count
Nutrition
541
Calories
Total time
240
Minutes
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Ingredients:

  • 3 lbs apple quinces or 3 lbs pear quinces, to make 6 cups quince juice
  • 1 orange , zest of
  • 1 orange , juice of, small
  • 1 lemon , zest of
  • 1 lemon , juice of, small
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp clove
  • 1/4 tsp cardamom

Directions:

  1. To make the quince juice, wash & wipe off fuzz from quinces, cut off stem & anything remaining at blossom end and cut into eighths. Do not discard the cores or the seeds as they contain a lot of natural pectin. Place in a large pan and cover with water so the pieces float. Bring to a boil and stir. Reduce heat to a low simmer, cover and simmer for 2 to 3 hours, stirring occasionally (2 hours will do the trick, but I like to let it simmer for 3, so the fruit is very soft).
  2. Using a fine sieve, strain the juice from the pulp. The juice can vary from an actual juice to a thin puree - it depends on if the fruit breaks down or not. Press on the fruit with the back of a large spoon to extract all the juice.If some of the pulp squeezes through the sieve and into the juice that's fine. If you get more than the 6 cups needed for this recipe you can freeze it to use later.
  3. Place two or three small saucers in the freezer. You will use these later to check the set of the jam.
  4. In a preserving pan, combine the 6 cups quince juice, juice and zest of the orange and the lemon, spices, & sugar. If you don't have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when making jelly or jam.
  5. Bring to a boil and continue cooking on medium-high heat for about 20 minutes, stirring gently. Check the set - it may take up to 40 minutes of simmering over medium high heat for the jelly/jam to reach the set stage - use the cold plate test to check set: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard, if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it wrinkles when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
  6. Once the set point is reached, put the jam into jars, leaving 1/4 inch headspace; place flat lids and rings on and process in a boiling water bath for 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 540.67 Kcal (2264 kJ)
Calories from fat 0.43 Kcal
% Daily Value*
Total Fat 0.05g 0%
Sodium 1.83mg 0%
Potassium 100.72mg 2%
Total Carbs 139.87g 47%
Sugars 137.35g 549%
Dietary Fiber 1.46g 6%
Protein 0.6g 1%
Vitamin C 30.4mg 51%
Iron 0.2mg 1%
Calcium 23.6mg 2%
Amount Per 100 g
Calories 283.15 Kcal (1185 kJ)
Calories from fat 0.23 Kcal
% Daily Value*
Total Fat 0.03g 0%
Sodium 0.96mg 0%
Potassium 52.75mg 2%
Total Carbs 73.25g 47%
Sugars 71.93g 549%
Dietary Fiber 0.76g 6%
Protein 0.31g 1%
Vitamin C 15.9mg 51%
Iron 0.1mg 1%
Calcium 12.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 15
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Sugar

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