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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 680 g, you will need:

1 5 kgs 100 g quince
2 2 lemon (optional)
3 840 g caster sugar
4 30 g jam gelling agent
Total weight: 5,970 grams

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 5 kgs 100 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.

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 30 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,312 Kcal or 26,427 Kj	27 gr	1,500 gr	26 gr
316 %	11 %	141 %	4 %

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 680 g : 11.35 €

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 paste, Confit of quinces in Macvin, Quince compote, Quince and apple compote, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Oatmeal cake, Dublin fruit scones, Crêpes Suzette, Almond tuiles, Chouquettes, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant jelly, Blackberry and almond fondant tart, Apricot jelly, Apricot jam with vanilla, Passion fruit jellies, ... All

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