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Quince jelly

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

13K 2 5

Last modified on: October 23^th 2022

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For 1 kg 120 g, you will need:

1 3 litres 400 ml quince
2 1 lemon (optional)
3 560 mls caster sugar
4 20 mls 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

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:

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Step by step recipe

Stage 1 - 2 min.

Wash 3 litres 400 ml 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 20 mls 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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 kg 120 g : 7.57 €

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: You can check-out other recipes which use it, like for example: Quince compote, Confit of quinces in Macvin, Quince and apple compote, Quince paste, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot jam with vanilla, Meringues, Blackberry and almond fondant tart, Warm apple feuillantines, Cornmeal baps for Anne, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Apricot jelly, Jelly-style plum jam, Apricot jam with vanilla, Blackcurrant jelly, Passion fruit jellies, ... All

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