Quince Jelly

Transform your pantry into a haven of autumnal sweetness with this golden quince jelly recipe, a timeless treasure that captures the essence of fall in every gleaming jar. Made with fragrant quinces—a once-forgotten fruit rich in natural pectin—this jelly boasts a crystal-clear texture and a delightful balance of tangy and floral notes, thanks to a splash of fresh lemon juice. With a simple yet rewarding process of slow simmering, natural straining, and precision boiling, you’ll create a preserve that pairs beautifully with buttery toast, cheese platters, or roasted meats. Perfect for gifting or savoring year-round, this quince jelly is your ticket to preserving seasonal abundance while mastering the art of homemade jams.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 kg Quinces
• 800 g Granulated sugar
• 2 tbsp Lemon juice
• 2 liters Water

Directions

Step 1

Wash the quinces thoroughly to remove any fuzz from their skin. Do not peel or core them, as the skin and seeds help the jelly set due to their natural pectin content.

Step 2

Cut the quinces into small chunks, including the skin and cores.

Step 3

Place the quince pieces into a large pot and add 2 liters of water. Bring to a boil over medium-high heat, then reduce the heat to a simmer.

Step 4

Cook the quinces for about 60-90 minutes, or until they are completely soft and the water is fragrant and infused with their flavor.

Step 5

Line a large sieve or colander with a double layer of cheesecloth, and place it over a large bowl or pot. Carefully pour the cooked quince mixture into the sieve to strain the liquid.

Step 6

Allow the liquid to drip through the cheesecloth without pressing or squeezing the fruit pulp. Let it strain for at least 2-3 hours, or overnight, for the clearest jelly.

Step 7

Measure the strained quince liquid and transfer it to a clean large pot. For every liter of liquid, add 800 grams of granulated sugar.

Step 8

Add the lemon juice to the pot and stir the mixture over low heat until the sugar has fully dissolved. Increase the heat and bring the mixture to a rapid boil.

Step 9

Boil the quince jelly for 30-40 minutes, or until it reaches 105°C (220°F) on a candy thermometer, which is the jelling point.

Step 10

To test the jelly, place a small spoonful onto a chilled plate. Let it cool for a minute, then push it lightly with a finger. If it wrinkles slightly and holds its shape, the jelly is ready.

Step 11

Carefully ladle the hot jelly into sterilized jars, leaving about 1 cm (1/2 inch) of headspace. Seal the jars immediately with sterilized lids.

Step 12

Allow the jars to cool completely, then store them in a cool, dark place. The quince jelly will keep for up to a year if stored properly.

Nutrition Facts

Serving size	4058.8 grams (4058.8g)

Amount per serving	% Daily Value*
Calories	1147

Total Fat 2.10g	3%
Saturated Fat 0.00g	0%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 141mg	6%
Total Carbohydrate 308.10g	112%
Dietary Fiber 38.10g	136%
Total Sugars 250.80g
Protein 8.10g	16%

Vitamin D 0IU	0%
Calcium 344mg	26%
Iron 14mg	78%
Potassium 3971mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.5%

Protein: 2.5%

Carbs: 96.0%