Sugar-Free Quince Jam
Indulge in the naturally sweet flavors of homemade Sugar-Free Quince Jam, a delightful spread that's both healthy and delicious. This recipe transforms tart quince into a velvety jam with no added sugar, relying on the delicate sweetness of the fruit and liquid stevia for a guilt-free treat. With minimal ingredients—just quinces, lemon, water, and stevia—you'll achieve a stunningly fragrant preserve perfect for breakfast or an elegant addition to a charcuterie board. Carefully simmered and pureed until luscious, this jam celebrates wholesome, simple cooking and is ideal for anyone seeking refined sugar-free alternatives. Packed with fall-inspired flavor and ready in just a few steps, this golden-hued jam will elevate your spreads in the most delectable way.
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Recipe Information
Ingredients
- 2 kg quinces
- 1 large lemon
- 500 ml water
- 2 teaspoons liquid stevia
Instructions
Begin by washing the quinces thoroughly under running water to remove any dirt or fuzz on their skin.
Peel the quinces using a vegetable peeler and then core them, removing all seeds. Cut the quinces into small chunks.
Juice the lemon and set the juice aside.
In a large, heavy-bottomed saucepan, add the quince chunks and pour the water over them.
Bring the saucepan to a simmer over medium heat. Cook the quinces for about 45 minutes, or until they are tender and can easily be mashed.
Once tender, use a potato masher or an immersion blender to puree the mixture directly in the pot until it reaches the desired jam consistency.
Stir in the lemon juice and liquid stevia. Adjust the sweetness by adding more stevia to taste if needed.
Continue to simmer the mixture on low to medium heat for another 60 minutes, stirring occasionally to prevent sticking, until the jam thickens.
To test if the jam is ready, place a small spoonful on a chilled plate. It should hold its shape and not be runny.
Once the desired consistency is achieved, remove the saucepan from the heat and let the jam cool slightly.
While still warm, transfer the quince jam into sterilized jars, leaving a small space at the top. Seal the jars tightly.
Let the jam cool at room temperature before storing it in the refrigerator, where it will keep for up to three weeks.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 118 mg | 5% | |
| Total Carbohydrate | 313.7 g | 114% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 251.8 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4037 mg | 86% | |
*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.
