Quince Jelly or Quince Jam
Prep time
Cook time
Total time
Buy a few quinces and make this tasty and fragrant quince jelly you will spread on you buttered toast. It is easy and a great gift for your friends.
Recipe type: Preserves
Cuisine: French
Serves: 5 jars
  • Quinces, the number you want, I used 4 big ones
  • Caster sugar (depending on the juice the quinces will yield). You can also use 50/50 caster sugar and pectin enriched sugar (guarantee for a nicely set jelly). Or my favourite : 50% pectin enriched sugar, 40% caster sugar, 10% cane sugar. Or any combination really. And of course, you can use 100% caster sugar with a packet of pectin. for jams.
  • Half a lemon juiced
  1. Rinse quickly your quinces under running water.
  2. Cut them in 4.
  3. Place them in a large pot (with lid).
  4. Pour water until you cover them.
  5. Bring to the boil. Then simmer for 40 mins.
  6. Tip the quinces in a fine sieve (using a cheese cloth if you want a crystal clear jelly which I don't) over a large bowl.
  7. Press a little on the quinces (with your hands if they have cooled or a ladle if hot). Do not press too much, you don't want to get white stuff in your pretty juice.
  8. Weigh the juice.
  9. Weigh the same weight in sugar (any mix you want - see ingredients)
  10. Boil juice, sugar and lemon juice for 45 mins if you put only caster sugar or caster and a bit of cane. Follow the packet instruction if you used pectin enriched sugar.
  11. If foam appears on top scoop it out with a straining ladle.
  12. A trick to check if the jelly is set, while you are boiling the syrup, keep a plate in the fridge or even the freezer. After 40 mins, let a drop of syrup fall on the cold plate. If it sets, you're good to go :)
  13. Pour the boiling syrup in the clean jam jars. It is important to do this when the syrup is boiling. It will keep you jam impeccable (no mould) for ages. To do that with no mess at all, I cannot recommend enough the special jam funnel. I give the link in the article above.
  14. Once each jar is filled with the jam, screw the clean cap on very tight and turn it upside down. It will create a vacuum which will protect your jam from mould. Leave them to cool down on a tea towel overnight. Don't move them. Let the jelly set.
  15. Don't forget not to discard the boiled quinces and follow the next recipe to make Quince Cubes (paste).
Recipe by The Flo Show.com at http://www.thefloshow.com/quince-jelly-or-quince-jam/