The Taste of Autumn: Quince Jelly Recipe

Today, I’m making quince jelly. If you haven’t tried it before, it’s a sweet, tangy spread with a lovely golden colour. It’s great on toast, with cheese, or on currant scones… get the recipe for Currant Bliss Scones!

I was chatting with a friend about my homemade crab apple jelly when I surprised her with a jar. She was so excited, she rushed off to her garden and came back with a batch of windfall quinces, suggesting we make jelly with them.

I’m always up for trying something new, so I decided to follow the same method I used for the crab apples, with just a few tweaks. I started by trimming any bruised parts off the quinces, then chopped them into quarters, leaving the skins and cores on. I covered them with water and brought it all to a boil, just like I did with the crab apples.

See the full crab apple jelly recipe: get the recipe for crab apply jelly.

My Jelly-Making

I am glad to say, the recipe worked perfectly! Just follow the steps I’ve outlined below, and you’ll have a batch of delicious jelly.

Now, here’s the one hiccup—I forgot to label my jars. Of course, they all look exactly the same! So now I’m left playing detective, trying to figure out which jar is quince jelly and which one is crab apple. Ah, the joys of homemade preserves!

Recipe

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

⁺˚⋆｡°✩₊💛₊✩°｡⋆˚⁺⁺˚⋆｡°✩₊💛₊✩°｡⋆˚⁺⁺˚⋆｡°✩₊💛₊✩°｡⋆˚⁺

The Taste of Autumn: Quince Jelly Recipe

Servings: 4 jars
Prep Time: 30 mins
Cook Time: 30 mins
Difficulty: easy
Rating: ★★★★★
Print

Quince Jelly! Just like crab apple jelly, it's sweet, tangy, and irresistible!

Tip: Make sure the jars are hot when bottling.

Ingredients

2 kg quinces
Water
Juice of 1-2 lemons
Sugar

Directions

𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻: Give the quinces a wash and chop out any bruises or parts showing moth damage. Cut into quarters and toss them into a large saucepan including skins and cores and all.
𝗖𝗼𝘃𝗲𝗿: Cover them with water.
𝗕𝗼𝗶𝗹: Let the quinces boil for about 30 minutes until they’re soft and mushy.
𝗦𝘁𝗿𝗮𝗶𝗻: Mash with a potato masher and then strain the liquid through muslin. Don’t squeeze the fruit as squeezing may cause a cloudy jelly. Leave to drip overnight.
𝗠𝗲𝗮𝘀𝘂𝗿𝗲: Carefully measure your liquid into the saucepan and make a note of how many cups you have.
𝗦𝘂𝗴𝗮𝗿: Add in 7 cups of sugar and the juice of 1 lemon to every 10 cups of juice. (that’s roughly 70% of the liquid measure). Heat gently and stir gently until the sugar dissolves.
𝗕𝗼𝗶𝗹 𝗔𝗴𝗮𝗶𝗻: Pop on a lid and turn up the heat to maximum. When it reaches a boil remove the lid to allow for some evaporation and bring to a rolling boil for 40 minutes, don’t stir. Skim off white scum with a wooden spoon.
𝗦𝘁𝗲𝗿𝗶𝗹𝗶𝘀𝗲 𝗝𝗮𝗿𝘀: While the mixture is boiling put your washed and dried jars and lids into the oven which has been preheated to 160°C for 15-20 minutes to sterilise.
𝗣𝗹𝗮𝘁𝗲 𝗧𝗲𝘀𝘁: Place a small amount of the jelly on a chilled plate and let it cool for a minute or two. Then, run your finger through the jelly. If it wrinkles and holds its shape, it’s ready. If it’s still runny, it needs more cooking time.
𝗕𝗼𝘁𝘁𝗹𝗲: Carefully ladle the hot jelly into the hot jars, screw on lids while hot.

Get the Recipe