Quince jelly

Table of contents

Quince Jelly

Quince jelly is a delightful preserve that captures the unique, aromatic flavor of quince fruit. With its beautiful amber color and sweet, floral taste, this jelly is perfect for spreading on toast, serving with cheese, or using as a glaze for meats. Making quince jelly is a rewarding process that transforms this often-overlooked fruit into a gourmet treat.

Serving Size and Yield

Makes approximately 4 cups of jelly.

Preparation and Cooking Time

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Cooling Time: 12 hours (or overnight)

Total Time: 14 hours

Ingredients

4 pounds quince, washed and quartered (do not peel or core)
8 cups water
Granulated sugar (amount determined after juicing)
2 tablespoons lemon juice

Instructions

Prepare the quince by washing and quartering them. Do not peel or core, as the seeds and skin contain pectin, which helps the jelly set.
Combine the quince and water in a large pot. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the fruit is soft and the liquid is fragrant.
Strain the mixture through a fine-mesh sieve or cheesecloth into a large bowl. Allow it to drip naturally for several hours or overnight. Do not press the fruit, as this can make the jelly cloudy.
Measure the juice. For every cup of juice, add 1 cup of granulated sugar.
Return the juice and sugar to a clean pot. Add the lemon juice and bring to a boil over medium-high heat, stirring to dissolve the sugar.
Boil the mixture until it reaches the setting point, about 220°F (104°C) on a candy thermometer, or until it passes the gel test on a cold plate.
Pour the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal with lids and process in a boiling water bath for 10 minutes.
Cool the jars on a towel-lined counter. Check seals after 24 hours. Store in a cool, dark place for up to a year.