Low Sodium Quince Jam

Capture the delicate sweetness of fall with this Low Sodium Quince Jam, a healthier twist on the classic preserve. Made from fragrant, jewel-toned quinces, this recipe balances natural tartness with a touch of lemon and just the right amount of sweetness, while completely eliminating added salt. Boiled to perfection and thickened with powdered pectin, the jam achieves a rich, spreadable consistency that highlights the fruit’s unique floral flavor. Easy to make with simple ingredients and detailed step-by-step instructions, this homemade quince jam is a pantry staple ideal for spreading on toast, complementing cheese boards, or gifting to loved ones. Plus, its low-sodium profile makes it a thoughtful choice for those watching their salt intake, without sacrificing taste. Perfect for canning and long-term storage, this recipe allows you to enjoy the nostalgic essence of quince all year round.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 5

Ingredients

• 4 large quince
• 3 cups granulated sugar
• 1 medium lemon
• 4 cups water
• 2 tablespoons powdered pectin

Directions

Step 1

Start by washing the quinces thoroughly to remove the fuzzy coating on their skin.

Step 2

Peel, core, and chop the quince into small cubes, discarding the seeds.

Step 3

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.

Step 4

In a large pot, combine the chopped quince, water, and lemon juice. Bring to a boil over medium heat.

Step 5

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.

Step 6

Using a potato masher, gently mash the quince pieces until you achieve a chunky consistency.

Step 7

Add the granulated sugar and powdered pectin to the pot. Stir well to ensure the sugar and pectin are fully dissolved.

Step 8

Increase the heat to medium-high and bring the mixture to a full boil, stirring constantly.

Step 9

Continue to boil the mixture for about 15 minutes, stirring frequently to prevent sticking, until the jam thickens and reaches the desired consistency.

Step 10

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.

Step 11

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.

Step 12

Process the sealed jars in a boiling water bath for 10 minutes to ensure proper sealing.

Step 13

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

Serving size	(2825.2g)

Amount per serving	% Daily Value*
Calories	3000.9

Total Fat 1.4g	0%
Saturated Fat 0.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 78.0mg	0%
Total Carbohydrate 792.5g	0%
Dietary Fiber 27.9g	0%
Total Sugars 751.5g
Protein 5.4g	0%

Vitamin D 0IU	0%
Calcium 204.7mg	0%
Iron 8.7mg	0%
Potassium 2444.0mg	0%

*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.

Source of Calories

Fat: 0.4%

Protein: 0.7%

Carbs: 98.9%