Quince Jelly

November 16, 2016

I have a friend with a quince tree, which is just wonderful. It fascinates me that these horrible, hard, inedible things get transformed into a gorgeous orange-pink jelly that tastes magnificent. I specially like gluten-free toast with quince jelly and cheese. My family do look oddly at me over this but I can only suggest you try it!

  • Prep: 15 mins
  • Cook: 50 mins


1Wash and slice the quinces and place in a large saucepan with the water and the allspice.

2Bring to the boil, then cover and simmer for 45 – 60 minutes, stirring occasionally, until soft.

3Squash with a potato masher to make a messy sort of sauce.

4Line a big sieve with muslin or cheesecloth and place the quince mix in it over a large saucepan. Allow to drip undisturbed for at least 4 hours.

5Discard quince pulp.

6Measure the liquid, which will probably be about 5 cups, and weigh out the sugar in the ratio 700g sugar to every litre of liquid.

7Bring the quince liquid to the boil, add lemon juice and sugar and boil until gelling point is reached (test to see if a skin forms within a minute on a sample of jam placed on a cold saucer). This might take 10 to 20 minuts. Bottle in sterilised jars, after skimming the scum off the surface of the jelly!


1.8kg quinces, cored and sliced (but not peeled!)

7 cups (1.75 litres) water

6 whole allspice

juice of 1 lemon

sugar, added after straining, at the rate of 700g sugar per litre of liquid.

2017-11-17T13:09:03+00:00 0 Comments

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