1,536 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Quince jelly

Name: Quince jelly
Prep time: 1 h 25 min
Cook time: 20 min
Total time: 1 h 45 min
Yield: 560 g
Cuisine: French
Ingredients: 1 kg 700 g quince; ½ lemon; 280 g caster sugar; 10 g jam gelling agent

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

36 K 5/5 (2 reviews)

1 hour 45 min. difficulté

Easy

3.80 €

560 g

4 Ingredients

Last modified on: October 23^th 2022

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

Times for this recipe

Preparation: 25 min.

Resting: 1 hour

Cooking: 20 min.

All in all: 1 hour 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	9 RDI=4 %	500 RDI=50 %	8 RDI=1 %	2,100 RDI=110 %	8,810 RDI: 110 %
Per 100 g	0	30 RDI=2 %	0	110 RDI=5 %	440 RDI: 5 %