Quince Jelly

Kate Punshon - Monday, October 28, 2013

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 

Ingredient list

2kg Quinces
3 Litres Water
2 Lemons
Sugar (500g for every 500ml of strained juice)


  1. Sterilise jars and lids 


  1. Wipe the quinces with a dry cloth to remove the soft brown fruit covering
  2. Cut the quinces without peeling or removing the pips into large pieces  approximately 4 to 5 cm
  3. Using a vegetable peeler, remove the peel from 1 lemon and juice both lemons.
  4. Place the quince pieces, lemon peel and lemon juice in a large stockpot and just cover the mixture with water
  5. 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
  6. Strain through a jelly bag over night.
  7. Measure the juice and pour into the preserving pan and reheat.
  8. Add 500g of warmed sugar to each 500ml of reheated juice.
  9. Stir until the sugar crystals have dissolved and the juice has returned to the boil.
  10. Boil rapidly, occasionally removing and fruit scum that rises to the surface while the mixture is boiling, until setting point ( link) is been reached
  11. Using a funnel pour the jelly into warm sterilised sealable jars
  12. Seal jars while the jelly is hot

Recipe Notes

  1. For a strong set jelly use just ripe not over ripe quinces as they will have a higher pectin content.
  2. Do not squeeze the jelly bag at any stage as this will result in a cloudy jelly.
  3. Boiling  the pulp in step 4 will result in a cloudy jelly




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