Fresh quince jelly

    2 days 3 hours 20 min

    If you are lucky enough to have a quince tree in your garden, or a friend who does, then this recipe is for you. This flavourful and easy to make quince jelly is an innovative way to enjoy this underrated fruit throughout the year. In ancient Greece the quince was believed to be a fruit of love and fertility and was often given to a bride on her wedding day. Look for fresh quince from October through to December.


    Hampshire, England, UK
    15 people made this

    Makes: 6 jars quince jelly

    • 2.7kg quinces - peeled, cored and chopped
    • 2.7L water
    • 1/2 teaspoon tartaric acid
    • 900g to 1.35kg granulated sugar

    Prep:20min  ›  Cook:3hr  ›  Extra time:2days setting  ›  Ready in:2days3hr20min 

    1. In a large preserving pan, combine the chopped quince, water and tartaric acid. Cook covered over a very low heat for 2 to 3 hours, occasionally mashing the fruit, until it becomes soft and is breaking apart.
    2. Transfer the fruit and liquid into a jelly bag and suspend over a fresh preserving pan and allow to drain overnight.
    3. The next day, squeeze any remaining liquid out of the jelly bag and discard the contents. Weigh the liquid in the pan and record the measurement. Add an equal amount of sugar to the weight of the liquid and dissolve in the pan over a medium heat.
    4. Bring the contents of the pan to the boil and begin testing for the setting point by placing a small amount of jelly onto a cold plate. If it sets and wrinkles when you push it with your finger, it is ready.
    5. Transfer to sterilised jam jars. Cover immediately and leave undisturbed in a cool, dark place for 48 hours in order to achieve a good set.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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