Quince Jelly

Since we have been foraging a lot lately, I thought I would share the recipes that we use when we come across a good one. I also am a bit of a freestyle baker and will chop and change things a little to suit my taste buds.     Before making this Quince Jelly I researched a number of recipes and the reviews on them.  Hoping to find something that was not too time-consuming or overly sweet.

This recipe is a bit of mishmash of a couple of recipes, I reduced the sugar content and I wasn’t too fussy about water levels or draining the liquid overnight.   My finished product was a beautiful rose coloured and very tasty Jelly.

When harvesting Quince, look for yellow fruit without to much fluff left on them, they should smell deliciously fragrant. If they are not quite ripe, but you need to pick them, keep them in the fruit bowl till they ripen,  which should only take a day or so.


  • 6-8 ripe quince
  • Water to cover
  • Sugar (measured once you know how much juice you have)
  • Juice of 1/2 small lemon


  • Wash quince and remove any decay from the skins.
  • Chop fruit then place in a large soup pot with the cores and pips.
  • Just cover the chopped fruit with cold water. Bring fruit to the boil then reduce heat to a slow simmer.
  • If you cook the fruit too quickly it will “mush” and cloud the liquid.
  • Leave the lid on the pan at this stage.
  • Cook for an hour or until fruit is soft and has turned pink.
  • Drain fruit and all the cooking liquid through a piece of muslin cloth.
  • Measure the liquid once it has passed through the cloth. For every one cup of liquid, you will need 3/4 cup of sugar.
  • Bring the liquid to the boil in a clean pot then slowly add the sugar. Do not stir once the sugar has dissolved.
  • Boil gently, allowing the scum to drift to the sides of the pan. Boil for 20 minutes or until a test sample sets on a cold plate.
  • Remove scum with a small sieve or a slotted spoon.
  • Fill sterilised jars then seal
  • Store in a cool, dark place.

If you haven’t made jelly or jam before it’s good to look at YouTube to see how to do a test sample on a cold plate.   When testing the jelly make sure you take the pot off the element.

Like wise if you are unsure of sterilising jars, check YouTube or google for a number of different ways.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s