Loading Search Bar...
READY IN
40 mins
Quince Jelly Recipe

Quince Jelly

Graham

Recipe by  

Quince Jelly is a beautiful rose-coloured jelly and, though the fruit itself is quite tart and cannot be eaten raw, the jelly is fragrant and lush. Quince is a fruit related to apples and pears and, though not much grown now in USA, is still available in Britain, the temperate states of Australia and New Zealand, and most of South America (where USA gets its supply).

Quinces are a rather odd fruit looking somewhere between an apple and a pear and are quite hard. However, since they are loaded with pectin (a natural gelling agent), there are few problems using them for jellies. The very strong perfume means they can also be added (diced into small chunks) to apple pies to enhance the taste.

      Preparation Time: 20 Minutes

      Cooking Time: 20 Minutes

Ingredients for Quince Jelly

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
makes eight 8oz (225g) jars:
3 lb
quinces
2 pints
water
3¼ lb
caster (superfine) sugar
3 fl oz
liquid pectin
4 tablespoons
lemon juice

 

How to Cook Quince Jelly

  1. Core and chop the quinces (no need to peel) and place them in a large pot. Add the water and bring to the boil. Reduce the heat and simmer, covered with a lid, for 15 minutes then strain off 1¾ pints (1 litre) of the juice into a heavy pan.
  2. Add the caster (superfine) sugar to the juice and bring to the boil over high heat, stirring constantly. Stir in the lemon juice then the pectin and boil for one full minute stirring all the time. Remove the pan from heat and skim off any foam. Ladle the jelly into hot, sterile jars, and process in a hot water bath to seal (see notes below). Stored in a cool place, your home-made Quince Jelly will keep for months. Refrigerate jelly after opening.

 
Graham GRAHAM'S HOT TIP:
Make sure your storage jars are sterile before adding the marmalade. To sterilize the jars wash and rinse them (and the lids), then dry them in a moderate oven (Mk 4 - 350ºF - 180ºC) for 15 to 20 minutes. Keeping them hot will also prevent the jars from breaking when you fill them with the hot preserve.

PROCESSING YOUR FILLED JARS: Fill the jars to within ¼" (6mm) of the top. Wipe any spilled preserve off the top, seat the lid and tighten. Then put them into enough boiling water to keep the jars covered with at least 2" (5cm) of water (This is where a very large pot and a pair of jar tongs comes in handy!)

Gently boil the jars for 5 minutes (longer if you live at high altitude). Living at sea level, I begin taking the jars out after 5 minutes, so if I'm making a lot, the last ones may have been processed for 7 or 8 minutes. That's fine, but don't process them for too long, or the jam will turn dark and go runny.

I am aware that some folk don't bother processing their preserves, but to me it makes little sense to do all that work making the jam and then not be absolutely sure it won't spoil.
 
Print Kitchen-Friendly View

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

264 Recipes for a Crowd
264 Recipes for a Crowd

Having a gang of friends in , or the whole extended family? Need a recipe that's easy to 'extend' to accommodate a bigger group? No problem!

25 Ways with Chicken Breasts
25 Ways with Chicken Breasts

Chicken breasts are thought by some people as being dry yet, properly prepared and cooked, nothing could be further from the truth.

33 Beautiful Baking Recipes
33 Beautiful Baking Recipes

To some people, baking is one of life's mysteries. We make it easy and tasty with our selection of recipes that will please everyone.

Other Fruit Recipes

Carpaccio of Oranges with Cinnamon
Carpaccio of Oranges with Cinnamon

A fresh and tasty end to a meal. The orange flavours are beautifully enhanced by the background cinnamon

Fried Bananas
Fried Bananas

So Simple but so tasty! Fried Bananas are actually a great way to use up bananas that are maybe a little too ripe to eat normally.

Somerset Pears
Somerset Pears

Somerset Pears are very much an 'adult' taste being slightly tangy rather than sweet. They can be served either hot or cold with a little cream

 

 
ALL RIGHTS RESERVED © 2022 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up