Low Sodium Quince Jam
Discover the perfect blend of sweetness and natural flavors with this Low Sodium Quince Jam recipe, a delightful homemade preserve that's as unique as it is delicious. Crafted with fresh quinces, this jam boasts a rich, slightly floral taste and a beautiful reddish-orange hue once fully cooked. Enhanced by a touch of lemon juice for brightness and powdered pectin for the ideal consistency, it's free of added salts and ideal for those seeking a healthier jam option. With its simple preparation and extended shelf life, this jam is perfect for spreading on toast, pairing with cheeses, or gifting to loved ones. Dive into this easy, reduced sodium recipe to savor the unforgettable sweetness of quince in every jar!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large quince
- 3 cups granulated sugar
- 1 medium lemon
- 4 cups water
- 2 tablespoons powdered pectin
Instructions
Start by washing the quinces thoroughly to remove the fuzzy coating on their skin.
Peel, core, and chop the quince into small cubes, discarding the seeds.
Juice the lemon and set aside the juice. This will help maintain the fresh color of the quince and add a hint of acidity to the jam.
In a large pot, combine the chopped quince, water, and lemon juice. Bring to a boil over medium heat.
Once boiling, reduce heat to low and cover. Simmer the quince for about 40 minutes or until they are tender and can be easily mashed.
Using a potato masher, gently mash the quince pieces until you achieve a chunky consistency.
Add the granulated sugar and powdered pectin to the pot. Stir well to ensure the sugar and pectin are fully dissolved.
Increase the heat to medium-high and bring the mixture to a full boil, stirring constantly.
Continue to boil the mixture for about 15 minutes, stirring frequently to prevent sticking, until the jam thickens and reaches the desired consistency.
Test the jam for doneness by placing a small spoonful on a chilled plate. If it sets properly on the plate after a minute, the jam is ready.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace. Clean the jar rims with a damp cloth and seal with sterilized lids.
Process the sealed jars in a boiling water bath for 10 minutes to ensure proper sealing.
Allow the jars to cool at room temperature. Store in a cool, dark place for up to one year. Once opened, refrigerate and use within a month.
Nutrition Facts
Calories |
3001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 792.5 g | 288% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 751.5 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2444 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
