Pleasant Valley Quince Jam


4-1/2 cups peeled, cored, and finely chopped or ground quinces
3 cups water
1 box (1-3/4 ounces) SureJell fruit pectin
1/2 cup lemon juice
1 teaspoon ginger
6-1/2 cups sugar (or less to taste)


In a heavy kettle combine the quinces and water. Bring to a boil and cook, covered, for about 15 minutes or until the fruit is tender. Drain and return to the kettle. Stir in the pectin and mix well. Add the lemon juice and ginger, and cook, stirring constantly, over high heat until the mixture comes to a boil again. Add the sugar all at once and bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. If foam has developed on the surface, skim it off and discard. Pour the jam into sterile jars and process in a hot-water bath for 10-15 minutes to seal.


Makes 4 pints.

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