Quince jelly
This quince jelly, with a very pronounced taste, will delight lovers of this fruit.
13K 2 5
Last modified on: October 23th 2022
Keywords for this recipe:For 1 kg 120 g, you will need:
- 1
14 cups + 3 tablespoons quince - 2
1 lemon (optional) - 3
2 ½ cups caster sugar - 4
1 ½ tablespoon jam gelling agent
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 14 cups + 3 tablespoons 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 1 ½ tablespoon 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 1 ½ tablespoon 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,208 Kcal or 17,618 Kj | 18 gr | 1,000 gr | 17 gr |
| 210 % | 7 % | 94 % | 3 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 106 Kcal or 444 Kj | < 1 gr | 25 gr | < 1 gr |
| 5 % | <1 % | 2 % | <1 % |
How much will it cost?
- For 1 kg 120 g : 7.57 €
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: You can check-out other recipes which use it, like for example: Quince compote, Confit of quinces in Macvin, Quince paste, Quince and apple compote, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Apricot and pistachio clafoutis, Cranachan, Pets de nonne, Raspberry muffins, ... All |
 | Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Apricot jam with vanilla, Blackberry and almond fondant tart, Apricot jelly, Blackcurrant jelly, Jelly-style plum jam, ... All |
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