1,516 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.

31 K 5/5 (2 reviews)

1 hour 45 min. difficulté

Easy

3.80 €

1 kg 680 g

4 Ingredients

Last modified on: October 23^th 2022

For this recipe: I want to make it (448×) I made it (393×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

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

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 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	1,500 RDI=140 %	30 RDI=4 %	6,310 RDI=320 %	26,430 RDI: 320 %
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 1 kg 680 g : 11.40 €

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

How to peel a pineapple

For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.

February 21^th 2011216 K3.7 20 min.

Mayonnaise

Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.

February 16^th 2014823 K5 6 min.

New tiramisu

This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.

January 19^th 2015411 K3.3 55 min.

Tomato ladybirds

Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.

February 21^th 2011290 K 14 1 hour 50 min.

When to add salt to cooking water?

Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment...

July 25^th 2017151 K4 15 min.

News list of cooking-ez.com

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