Quince jelly
This quince jelly, with a very pronounced taste, will delight lovers of this fruit.
28 K 5/5 (2 reviews)
1 hour 45 min.
Easy
560 g
4 IngredientsLast modified on: October 23th 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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 1 hour
Cooking: 20 min.
All in all: 1 hour 45 min.
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.
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.
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.
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 % |
How much will it cost?
- For 560 g : 3.80 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Quince
Like these other recipes: Quince paste, Quince compote, Quince and apple compote, Confit of quinces in Macvin, ... See them all 4
Caster sugar
Like these other recipes: Praline, Strawberry and rhubarb crumble, Pear, grapefruit and pistachio tart, Pistachio shortbread biscuits, Tart Tatin, ... See them all 361
Jam gelling agent
Like these other recipes: Passion fruit jellies, Blackcurrant jelly, Dandelion flower jelly, Apple paste, Blackberry and almond fondant tart, ... See them all 10
Other recipes you may also like
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011350 K4.8 5 hours 6 min.
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock. December 31th 2013322 K4.3 2 hours 40 min.
Plum tart
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer. September 6th 2017222 K4.9 2 hours 40 min.
Quiche Bretonne
This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling. After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours. April 17th 202269 K 1 hour 40 min.
Diamond biscuits
These round biscuits no doubt get their name from the coating of sparkling sugar crystals around the edge. December 30th 201961 K 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Post a 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.