This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Quince jelly
This quince jelly, with a very pronounced taste, will delight lovers of this fruit.
37 K 5/5 (2 reviews)
1 hour 45 min.
Easy
3.80 €
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
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 compote, Confit of quinces in Macvin, Quince and apple compote, Quince paste, ... See them all 4
Caster sugar
Like these other recipes: Poppy seed and lemon cake, Vanilla sugar, Rolled chestnut and apple brioche, Cherry clafoutis, Grapefruit moelleux, ... See them all 366
Jam gelling agent
Like these other recipes: Passion fruit jellies, Jelly-style plum jam, Blackcurrant jelly, Apricot jelly, Blackberry and almond fondant tart, ... See them all 10
Other recipes you may also like
Praline
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc. August 3rd 2012280 K3.5 55 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture. February 21th 2011137 K5
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold. June 5th 2013290 K3.8 2 hours 20 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010461 K3.3 35 min.
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs. September 29th 2012195 K4.3 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
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.