fresh quince on a table with linen

Quince Jam


Quince Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups


  • 3 pounds fully ripe quince
  • 3 cups water
  • ¼ cup lemon juice bottled
  • 2 teaspoons calcium water see step #1
  • cups sugar or 3/4 cup honey
  • 2 teaspoons Pomona’s Pectin mixed with sweetener


  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Peel, core, and chop quince.
  • Put quince into sauce pan with 3 cups water. Bring to a boil then simmer covered for 15 minutes.
  • Measure out 4 cups of cooked quince and put into sauce pan. Save any extra quince for another use.
  • Add calcium water and lemon juice, and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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3 Responses

  1. ttarp
    | Reply

    Question… quince has a ton of pectin already and it is very bitter. Also it needs to be cooked for longer than normal amount of time. I have made jam and jelly with out adding any pectin at all. Has anyone use this recipe? How does this taste with low sugar?

  2. Pamela Keegan
    | Reply

    Could I just add more pectin+calcium water to this to make it more like a paste consistency?

    • Shelby Collings
      | Reply

      Hello Pamela,

      Yes, if you would like a more firm texture, you will need to add more pectin.

      Happy jamming!

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