Rating: 4 stars 3.8
16 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

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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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
32
Yield:
8 (1/2 pint) jars
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Ingredients

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

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

207 calories; protein 0.2g; carbohydrates 53.7g; sodium 2mg. Full Nutrition
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