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 560 g, you will need:
- 1
1 litre 700 ml quince - 2
½ lemon (optional) - 3
280 mls caster sugar - 4
10 mls 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 1 litre 700 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.
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 10 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.
Take 3 tablespoons of the sugar in a cup and mix it with 10 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 |
| 2,104 Kcal or 8,809 Kj | 9 gr | 500 gr | 9 gr |
| 105 % | 4 % | 47 % | 1 % |
| 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 560 g : 3.78 €
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, Quince compote, Confit of quinces in Macvin, Quince and apple compote, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nougat, Apple charlotte with toasted brioche, Cookies of the Camisards, Gâteau Basque , Caramelized apple and walnut cake, ... All |
 | Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Apricot jelly, Blackcurrant jelly, Apricot jam with vanilla, Fruit paste : Blackcurrant, Windfall apple jelly, ... All |
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