This jelly sparkles and shines like a rare jewel that has captured the heart, soul and fragrance of quince. Preserving quince as a jelly makes autumn last all year.Transform breakfast into a special occasion by spreading on thick slices of sourdough toast or homemade crumpets, or treat yourself by spooning over vanilla bean ice cream.Making jelly requires a little more care and patience that jam making. Long slow cooking will bring out the intense ruby colour and carefully strained juice will produce a jelly with such intensity and clarity it will delight the eye of the beholder. I have won a string of awards at Agricultural Shows with this recipe. For a special culinary gift, simply wrap with some colourful ribbon and love.
Preparation time: 15 minutes
Cooking time: 1.5 hours
Straining time: Overnight
No of servings: 8 to 10 x 300ml jars
3 Litres Water
Sugar (500g for every 500ml of strained juice)
- Sterilise jars and lids
- Wipe the quinces with a dry cloth to remove the soft brown fruit covering
- Cut the quinces without peeling or removing the pips into large pieces approximately 4 to 5 cm
- Using a vegetable peeler, remove the peel from 1 lemon and juice both lemons.
- Place the quince pieces, lemon peel and lemon juice in a large stockpot and just cover the mixture with water
- Simmer long and slowly for approximately 1 to 1.5 hours until the quinces are thoroughly cooked. The quince colour will change progressively during the cooking process from creamy light yellow to a pink/red colour
- Strain through a jelly bag over night.
- Measure the juice and pour into the preserving pan and reheat.
- Add 500g of warmed sugar to each 500ml of reheated juice.
- Stir until the sugar crystals have dissolved and the juice has returned to the boil.
- Boil rapidly, occasionally removing and fruit scum that rises to the surface while the mixture is boiling, until setting point ( link) is been reached
- Using a funnel pour the jelly into warm sterilised sealable jars
- Seal jars while the jelly is hot
- For a strong set jelly use just ripe not over ripe quinces as they will have a higher pectin content.
- Do not squeeze the jelly bag at any stage as this will result in a cloudy jelly.
- Boiling the pulp in step 4 will result in a cloudy jelly