An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit.

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.

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  • Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.

  • Store sealed jars in a cool dark place. Refrigerate jelly after opening.

Note

Processing times may be different in your area. Follow the guidelines provided in your area for preserving foods by your local university extension.

Nutrition Facts

206.5 calories; 0.2 g protein; 53.7 g carbohydrates; 0 mg cholesterol; 2 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/12/2003
Works well and is a family favorite. Read More
(31)

Most helpful critical review

Rating: 3 stars
08/21/2008
You don't really need to add pectin to quince jelly. Quince is tart enough that it supplies its own pectin. Just put the same amount of sugar in as you have liquid from cooking the quinces and cook to the jelly point. I think I'd simmer the quinces a little longer too and it looks to me like there ought to be more water. Quince/apple jelly is really delicious. Just substitute half of the quince liquid with pure apple juice. I would like to add also that there are two kinds of quince. There are the quince from a tree that grows approximately 10 feet tall. They look like a cross between an apple and a pear. The quince that grows on a short red-flowering bush are less tasty and in my experience are mostly seed and not all that pleasant to eat. Read More
(136)
16 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
08/21/2008
You don't really need to add pectin to quince jelly. Quince is tart enough that it supplies its own pectin. Just put the same amount of sugar in as you have liquid from cooking the quinces and cook to the jelly point. I think I'd simmer the quinces a little longer too and it looks to me like there ought to be more water. Quince/apple jelly is really delicious. Just substitute half of the quince liquid with pure apple juice. I would like to add also that there are two kinds of quince. There are the quince from a tree that grows approximately 10 feet tall. They look like a cross between an apple and a pear. The quince that grows on a short red-flowering bush are less tasty and in my experience are mostly seed and not all that pleasant to eat. Read More
(136)
Rating: 3 stars
06/22/2007
Actually you are not quite correct. Quince is wonderful eaten raw. Growing up in Germany it was a great summer treat for us kids. Yes quince is quite tart and it has a texture even grainier than pears. But it is delicious even raw. Read More
(58)
Rating: 1 stars
10/16/2008
No need to add pectin!! Read More
(43)
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Rating: 5 stars
12/11/2003
Works well and is a family favorite. Read More
(31)
Rating: 5 stars
08/14/2009
I did not even know what quince was until some one gave me a sack full --tried this recipe and every one raved about it--of course I took all the credit.:) Read More
(29)
Rating: 5 stars
10/21/2007
Finally! A recipe for the sweet little Quince tree the owner of the home before us left us. Last fall I had no idea what to do with the quince - and the sweet smell of a quince can be deceiving! (I too found it tart - after a huge bite!) What a perfect way to cook up my quince and enjoy them all year long. Thank you! Read More
(27)
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Rating: 3 stars
04/20/2008
I have not tried this recipe yet but one can eat a quince raw. I used to eat them sprinkled with salt as a kid. Read More
(25)
Rating: 4 stars
12/07/2009
my grandmother always made quince jelly and it was my favorite. i can't find it anywhere in stores. her recipe did not use pectin either and the sugar was a little less than the same volume of quince juice after being boiled and squeezed through muslin so 4 cups of juice would be a scant 4 cups of sugar. i love this stuff. Read More
(23)
Rating: 5 stars
10/18/2011
Good receipe clearer jelly comes out if you don't squezze the cheese cloth Just let it drip out maybe even over night. You can also make jam with quince if you chop up the fruit small and prepare like normal marmalade but you must peel first Read More
(10)