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Quince Jelly

Name: Quince Jelly
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: World
Ingredients: Quinces 3 ½ lb; Water 7 cups; Sugar 3 ½ cups

a recipe inspired by a nursery rhyme!

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1h 40m
Serves 4
Medium
(1)

Ingredients

	3 ½ lb Quinces washed, trimmed, cored and chopped into chunks
	7 cups Water
	3 ½ cups Sugar granulated

Nutritional information

Calories

Fat

22g

Carbohydrates

Protein

0mg

Cholesterol

3mg

Sodium

Ingredients

3 ½ lb Quinces
washed, trimmed, cored and chopped into chunks
7 cups Water
3 ½ cups Sugar
granulated

Quince Jelly

I’ve always been intrigued by Quince Jelly thanks to the wonderful poem ‘The Owl and the Pussycat’ by Edward Lear. In it, the protagonists famously “dine on mince and slices of quince, which they ate with a runcible spoon”. The magic of the poem has stuck with me since childhood and I was curious to try this sour fruit which resembles a pear.

Of course, because quince is so sour, it is imperative to add sugar to any quince recipe which is exactly what this recipe does. Start by boiling the fruit until you have a type of quince sauce (like applesauce). Strain the sauce through cheesecloth to get quince juice which is then boiled with sugar to create a delicious quince jelly!

To make Quince Jelly, you will need the following ingredients:

So, how to make Quince Jelly?

Steps to make Quince Jelly

1	Bring quince to a boil and simmer	1h
In a large pot, bring the quince and the water to a boil over high heat. Once it starts boiling, reduce the heat and simmer for about an hour until the fruit is soft and mushy.
2	Mash and strain the quince	2h
Once the quince is cooked, mash it to create a quince sauce with a consistency like soupy applesauce. Place a double layer of cheesecloth in a colander over a large pot or bowl. Pour the mashed quince into the colander and leave to strain for 2 hours.
3	Sterilize the jars	5
As the fruit strains, sterilize the canning jars.
4	Make the jelly	2
Once you have quince juice, pour it into a large pot. Add ¾ cup plus 2 tablespoons of sugar per cup of juice.
5	Bring to a boil	5
Bring the jelly to a boil over high heat stirring constantly until the sugar fully dissolves, then stir occasionally.
6	Place the jam in jars	5
Spoon or ladle the mixture into four sterilized half-pint jars, leaving ½ an inch of space at the top of each. Wipe the rim of each jar and place the lids on tight.
7	Can
Place the jars carefully in a canner covered with simmering water. Bring to a boil and process for 5 minutes. Remove the jars of jelly from the canner and allow them to cool completely.
8	Serve
I love to eat this quince jelly slathered on crackers or freshly toasted bread.

Make a batch of Quince Jelly soon - you will absolutely love it! If you make it, please come back to leave a review!

Dasha Vakulova

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.