1,330 easy and fully explained recipes, with 27,126 photos and 78 videos

Quince jelly

This quince jelly, with a very pronounced taste, will delight lovers of this fruit.

2,692 2 5

Last modified on: October 23^th 2022

Keywords for this recipe:

For 560 g, you will need:

1 1 kg 700 g quince
2 ½ lemon (optional)
3 280 g caster sugar
4 10 g jam gelling agent
Total weight: 1,990 grams

Change these quantities to make: 280 g 560 g 1 kg 120 g 1 kg 680 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
25 min.	1 hour	20 min.	1 hour 45 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 2 min.

Wash 1 kg 700 g quince.

Stage 2 - 7 min.

Cut them into quarters, no need to remove the core, the centrifuge will do all the work.

Stage 3 - 1 hour

Put the quarters in the centrifuge, then let the juice rest for 1 hour.

At the end of this time, the juice decants into 3 levels: the pulp at the top, the clear juice in the middle and the deposit at the bottom.

Stage 4 - 5 min.

Remove the pulp from the top with a tablespoon, and discard it.

Gently pour the clear juice into a container through a very fine strainer, stopping before pouring the deposit from the bottom.

You should keep only the clear juice, then discard the sediment.

Add the juice of Ing1 to the quince juice, and weigh the whole.

Stage 5 - 3 min.

Weigh the same weight of powdered sugar as the weight of juice.

Take 3 tablespoons of the sugar in a cup and mix it with 10 g jam gelling agent and set aside.

Note: The ratio of quince juice to sugar to gelling agent is very important to the success of your jelly, if you don't have exactly the quantities listed, this little calculator will help you fine tune your gelling agent weight.

Stage 6 - 5 min.

Pour the quince juice into a saucepan over high heat and bring to a boil.

Stage 7 - 1 min.

Add the sugar all at once.

Stage 8 - 7 min.

Mix well and bring to a boil.

Stage 9 - 1 min.

Add the sugar + gelling agent mixture.

Stage 10 - 3 min.

Stir again (it may foam) and bring back to a boil.

Stage 11 - 5 min.

Keep boiling for 3 to 5 minutes, then turn off the heat.

Stage 12 - 4 min.

Pour into jars, close the lids...

Stage 13 - 2 min.

...and turn over to sterilize the contents.

Stage 14

Put back in place, let cool, your jelly is ready.

Remarks

Juicing quinces is a very wasteful method, almost 80%, and it is a bit frustrating because quince is not a very juicy fruit, but you will get a very clear and fluid jelly by doing so.

Keeping

Several months in a cool place.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,104 Kcal or 8,809 Kj	9 gr	500 gr	9 gr
105 %	4 %	47 %	1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
106 Kcal or 444 Kj	< 1 gr	25 gr	< 1 gr
5 %	<1 %	2 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 560 g : 3.78 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Quince: You can check-out other recipes which use it, like for example: Quince compote, Quince and apple compote, Confit of quinces in Macvin, Quince paste, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Soft fruits in sabayon, Piedmont pyramids, Brioche royale, Eggs meurette, Rice pudding (riz au lait), ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Apple paste, Jelly-style plum jam, Windfall apple jelly, Blackcurrant jelly, ... All

Other recipes you may also like

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
464K5 49 min. July 27^th 2013

Kugelhof for Nanou

This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
256K4.4 3 hours 15 min. August 2^nd 2019

Raw beetroot mousse with walnuts

A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
333K5 47 min. October 13^th 2010

Chocolate eclairs

This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
278K 34.5 3 hours 52 min. February 6^th 2011

Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
269K4.7 55 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.