Quince Jam 285 g (65% Fruit)
POL'S Quince Jam is the one variety whose raw material is not eaten raw. Quince is hard, astringent and drying in the mouth when raw; only long cooking sweetens it and brings out its characteristic aroma. Preserving is essentially the way quince is consumed.
Cooking also brings a change of colour: a whitish-yellow fruit turns to amber and pink under prolonged heat. This is a natural reaction rather than an additive, and it is the visual signature of quince preserve. Quince is also high in pectin, so the preserve sets firm on its own — unlike strawberry, it does not stay loose even at a high fruit ratio.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store in a cool, dry place. After opening, keep sealed and refrigerated.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Quince is not eaten raw; preserving is its principal form of consumption.
- The amber-pink colour develops through cooking and uses no colouring.
- High pectin gives a firm set, so it holds its shape on bread rather than running.
- The classic variety of a traditional winter breakfast, offering a familiar and expected taste.
Where To Use It
- Winter breakfasts and hotel buffets
- Beside clotted cream and butter
- With white cheese
- On bread and simit
- Traditional dessert presentation
- Afternoon tea service
Wholesale Ordering & Storage
Demand for this variety rises in winter; setting different summer and winter quantities in the order plan prevents unnecessary stock build-up. Store in a cool, dry place. After opening, keep sealed and refrigerated.
Frequently Asked Questions
Why does quince jam turn pink?
Natural compounds in quince react under prolonged heat and the colour shifts from amber to pink. No colouring is used.
Why is it firmer than the other preserves?
Quince is high in pectin, the natural component that sets a preserve. With plenty of it present, the product firms up on its own.
Must it be served with clotted cream?
Not required, but it is the traditional pairing. The fat of the cream balances the sweet-astringent profile of the quince.
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