1,459 easy and fully explained recipes, with +66K photos and 78 videos

Quince jelly

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

18 K 5/5 (2 reviews)

1 hour 45 min. difficulté

Easy

3.80 €

280 g

4 Ingredients

Last modified on: October 23^th 2022

For 280 g, you will need:

1 1 lb + 13.9 oz quince
2 ¼ lemon (optional)
3 4.9 oz caster sugar
4 0.2 oz jam gelling agent

Change these quantities to make:

280 g 560 g 1 kg 120 g 1 kg 680 g

Change measures:

Metric

Metric weight Metric volumes

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 lb + 13.9 oz 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 0.2 oz 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	4 RDI=2 %	250 RDI=20 %	4 RDI=1 %	1,050 RDI=50 %	4,410 RDI: 50 %
Per 100 g	0	30 RDI=2 %	0	110 RDI=5 %	440 RDI: 5 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 280 g : 1.90 €

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)

Other recipes you may also like

Frozen nougat

Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.
November 17^th 2024274 K4.5 1 hour 25 min.

Oat financiers for Louise

These moist little petit-four cakes are called 'financiers' in French, as they are similar in shape to gold ingots! They go very well with tea or coffee. In this version, the usual ground almonds are replaced with rolled oats, blended to a powdery texture.
October 21^th 2012105 K 23.9 45 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8^th 2020330 K5 1 hour 15 min.

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20^th 2018366 K 14 1 day 1 hour 25 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4^th 2018328 K4 2 hours 30 min.

News list of cooking-ez.com

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