QUINCE JELLY
Makes up to 885g of jelly, Cooking Time 2 hours + Overnight
Homemade Quince Jelly
I’m always looking for creative ways to brighten up my kitchen cupboard and this quince jelly just made the cut!
It’s great with cheeseboards, used in baking or even just on its own spread on some toast.
To make sure you get the best of this recipe, there are a couple of things you will need;
A digital thermometer (suitable for jams or sugar)
A muslin or cheesecloth
A colander
This recipe takes some time and precision but it yields a lot and can keep for months in an airtight jar so it’s worth the prep.
Feel free to get creative and put your spin on this recipe too. Orange zest works really well in this too and I’ve seen a traditional Greek recipe where geranium leaves are added to bring a floral note to the jelly.
Fresh Quince Fruits
INGREDIENTS
2x Quince (around 1kg), chopped (don’t discard the core, ends or seeds)
1 lemon, zested and juiced
Up to 900g of granulated sugar
METHOD
Place the quince, lemon zest and juice in a large saucepan and cover with water.
Bring it to the boil, then reduce the heat and cook for 1.5 hours until the quince is very soft.
Line the colander with the muslin cloth and place it over a large heatproof bowl.
Carefully tip the quince from the saucepan into the cloth-lined colander. Don’t push the quince down or move it inside the colander, it needs to be kept as steady as possible so the pectin-rich liquid can be extracted into the bowl below.
Leave the quince to strain for at least 4-8 hours. I recommend leaving this overnight for the best result to make sure that all of the juice is extracted.
After, discard the quince pulp and measure how much juice you have retained.
You will need to use 500g of sugar for every 600ml of juice you get. (I used 567g for the juice from the 2 quince I used so feel free to use this as a guide. I’m awful at maths so if you’re anything like me, I hope this helps)
Place the quince juice and sugar in a large saucepan and bring to a boil on a low heat.
Then bring to a rapid boil on a higher heat until the mixture reaches 105 degrees.
Remove from the heat and ladel into a sterilised preserve jar. Allow to cool completely before closing the jar.
Keep in a cool, dark place and this should last for months!
Homemade Quince Jelly With Lemon