Quince jelly

  • 3reviews
  • 26saves
  • 45min

About this recipe: An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of quince.

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Ingredients

Serves: 32 

  • 1.5kg caster sugar
  • 90ml liquid pectin
  • 1L water
  • 1.4kg quinces, cored and chopped, peels on
  • 4 tablespoons lemon juice

Method

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Sterilize eight 8 oz jars in boiling water for at least 5 minutes, and have new lids ready.
  2. Place the quinces in a large pot, and pour in water. Bring to the boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 1 litre of the juice.
  3. Mix juice with sugar and lemon juice in a heavy pot, and bring to the boil over high heat, stirring constantly. Stir in pectin, and return to the boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
  4. Store sealed jars in a cool dark place. Refrigerate jelly after opening.

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Reviews (3)

V.S.
by
1

I eat raw quince all the time and love it! - 21 Sep 2013

bichobunda
0

How long does the Quince Jelly last for unopened??? - 30 Mar 2014

Narcisa
by
0

Here in Croatia we make quince jelly out of peel and similar leftovers. The best part of the fruit is used to make Kotonjata or as Germans call it Quittenkäse. - 27 Oct 2011

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