Quince Jelly

a recipe inspired by a nursery rhyme!
Quince Jelly
Share it on your social network:
Or you can just copy and share this url

Ingredients

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

Nutritional information

86
Calories
0g
Fat
22g
Carbohydrates
0g
Protein
0mg
Cholesterol
3mg
Sodium
Features:
  • Gluten Free Recipes
  • Vegan Recipes
Ingredients

Directions

Share

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:

Quince Jelly recipe-3-Ingredient Quince Jelly Recipe-How to make Quince Jelly

So, how to make Quince Jelly?


This video may vary from the original cook.me recipe

Steps

1
Done
1h

Bring quince to a boil and simmer

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
Done
2h

Mash and strain the quince

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
Done
5

Sterilize the jars

As the fruit strains, sterilize the canning jars.

4
Done
2

Make the jelly

Once you have quince juice, pour it into a large pot. Add ¾ cup plus 2 tablespoons of sugar per cup of juice.

5
Done
5

Bring to a boil

Bring the jelly to a boil over high heat stirring constantly until the sugar fully dissolves, then stir occasionally.

6
Done
5

Place the jam in jars

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
Done

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
Done

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!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

I love it! Thanks for sharing recipe!

Classic-Stuffed-Peppers-Recipe-How-To-Make-Classic-Stuffed-Peppers-Delicious-Classic-Stuffed-Pepper
previous
Classic Stuffed Peppers
Magdalenas - Spanish Cupcakes Recipes-Spanish Magdalenas Recipe - Delicious Homemade Spanish Cupcakes
next
Magdalenas – Spanish Cupcakes
Classic-Stuffed-Peppers-Recipe-How-To-Make-Classic-Stuffed-Peppers-Delicious-Classic-Stuffed-Pepper
previous
Classic Stuffed Peppers
Magdalenas - Spanish Cupcakes Recipes-Spanish Magdalenas Recipe - Delicious Homemade Spanish Cupcakes
next
Magdalenas – Spanish Cupcakes

Add Your Comment