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Close up of a small bowl of quince jelly
4.78 from 22 votes

Quince Jelly

A delicious pale pink jelly made from this hard orchard fruit.
Prep Time15 mins
Cook Time30 mins

Ingredients

  • 1.7 kg quinces
  • 2 litres water
  • granulated sugar - see recipe for quantities

Instructions

  • Wash the quinces, and cut into chunks - about 1" / 2.5cm cubes.
  • Add the quinces and water to a saucepan, and heat until simmering. Cook for about 30 minutes, until the fruit is a soft pulp.
  • Spoon the mixture into a jelly bag suspended over a bowl. Collect the juice that drains off. For the clearest results, don't poke the jelly bag!
  • Weigh the juice. Weigh out 75% of the weight of juice in granulated sugar.
  • Add the juice and sugar to a large saucepan - the saucepan should be less than half full. Heat gently, stirring all the time, to dissolve the sugar.
  • Place the jam jars in a roasting tray in an oven set to 140°C / 275°F / GM 1
  • Turn the heat up high to until the jelly is at a rolling boil
  • Start to test for setting either by temperature (when jelly reaches 105°C), or by the wrinkle or flake method.
  • Once the jelly has reached the setting point, remove from the heat. Fill the jam jars: I spoon the jelly into a glass jug, and then pour into the jars using a jam funnel. Close the jars with lids.
  • As the jelly cools, the lids will pop showing that a proper vacuum has formed.

Notes

  • Don’t overcook the fruit, or the flavour of the final jelly will be lost. Just simmer the fruit gently. 
  • Never poke or squeeze the bag, as this will result in cloudy jelly.
  • If your quince needs cooking but you don’t have time to make the jelly right away, then cook and strain and either keep the juice in the fridge for a few days, or freeze and make the jelly later. 
  • For best results, tap the jam jar as you fill it, so that any air bubbles come out. Put the lids back on the jars while still hot, to help seal them tight. 
  • For safety I always stand the jars in a tray when filling them in case one cracks.  This has only happened to me once, but having a tray to catch and hot jelly is far safer. 
  • Use plain white sugar granulated or caster. You don’t need preserving sugar as there is plenty of pectin in quinces. 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Course: Jams and Preserves, Preserving
Cuisine: Traditional British
Keyword: quince jelly, quince jelly recipe