Deliciously Sweet and Tangy: Learn How to Make Quince Jelly at Home

Deliciously Sweet and Tangy: Learn How to Make Quince Jelly at Home

Quince jelly is a delightful treat that perfectly captures the sweet and tangy flavors of this unique fruit. It is a versatile preserve that pairs amazingly with cheese, toast, or even as a glaze for succulent roasted meats. Making quince jelly at home is not only easy but also a rewarding experience. So, put on your apron and get ready to embark on a journey of creating a lusciously golden and irresistibly flavorful quince jelly.

– 2 pounds (900g) of quince
– 4 cups (800g) of granulated sugar
– Juice of 1 lemon
– 4 cups (1 L) of water


1. Prepare the Quinces:
– Start by washing the quinces thoroughly to remove any dirt or impurities.
– Peel the quinces, cut them into quarters, and remove the core and seeds.
– Finely dice the quince flesh into roughly equal-sized pieces. Do not discard the peels, core, and seeds as they contain natural pectin that will be used later.

2. Create the Quince Juice:
– Place the diced quince pieces, quince peels, core, seeds, and water in a large stockpot.
– Bring the mixture to a boil over medium heat.
– Reduce the heat to low and let it gently simmer, partially covered, for about 1 hour or until the quince pieces have softened and turned pink.

3. Extract the Juice:
– Place a fine-mesh strainer or cheesecloth over a large bowl or another pot.
– Carefully transfer the cooked quince mixture into the strainer or cheesecloth.
– Allow the juice to slowly strain through, leaving behind the solids. This process may take several hours, so be patient.

4. Prepare for Canning:
– Set up your canning equipment by sterilizing the jars and lids in boiling water.
– Place a small plate in the freezer; it will be used later to test the jelly’s consistency.

5. Cook the Jelly:
– Measure the extracted quince juice and pour it into a large, clean pot.
– Add the sugar and lemon juice to the pot, stirring well to combine.
– Bring the mixture to a rapid boil over medium-high heat, stirring constantly.
– Continue boiling until the jelly reaches the desired consistency. To test, spoon a small amount onto the chilled plate from the freezer. Let it sit for a few seconds, then gently nudge it with your finger. If it wrinkles and holds its shape, it’s ready. If not, continue boiling for a few more minutes and test again.

6. Can and Store the Jelly:
– Once the jelly reaches the perfect consistency, remove it from heat.
– Carefully pour the hot jelly into the sterilized jars, leaving about 1/4 inch (0.6 cm) of headspace.
– Wipe the rims of the jars clean and securely attach the lids.
– Process the jars in a water bath canner for about 10 minutes to ensure proper sealing.
– Remove the jars from the canner and let them cool completely on a clean towel.
– Store your homemade quince jelly in a cool, dark place for up to a year. Refrigerate after opening.

Enjoy the Fruits of Your Labor:
Congratulations! You’ve successfully made your own quince jelly from scratch. Spread this delectable treat onto warm toast or pair it with an assortment of cheeses for a delightful culinary experience. Quince jelly also adds a burst of flavor to desserts and can be used as a glaze for meats. So, savor the fruits of your labor and relish the deliciously sweet and tangy quince jelly you created with love.

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#recipe quince jelly