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Tuesday 21 August 2018  
Home > Quince jelly recipes
01.01.2003 -jam - quince

Quince jelly

« Quinces are unusual because they are only edible when they are cooked. When used to make jam, and in particular to make jelly, they reveal their true taste; tender, strong and sweet.
They are often used in cooking, sautéed in butter, as a sweet-sour accompaniment for poultry and pork, as well as for fresh foie gras. A little-known fruit that merits a better position in the world of gastronomy. » 
Type Jam - jelly - quinces - fruit
Level of difficulty easy
Preparation time Preparation: 15 min – Straining: 3 to 4 hours – Cooking: 50 min
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Approximately 5 13oz (375gr) jars:

  • 2.2lbs (1kg) of quinces
  • Sugar weight equal to juice weight
  • Juice of one lemon


  • Rub quince peel with a thick cloth to remove fuzz.
  • Wash, then peel quinces, cut them into pieces without removing the core or the seeds.
  • Cover fruit with 2qt (2l) cold water and cook in a large pot over low heat for 30 to 40 min, until they are well-cooked and completely soft.
  • Pour all into a very fine strainer, let the juice drain naturally (without pushing on fruit) into a recipient placed below.
  • Be patient, this operation can take 3 to 4 hours…
  • Weigh the juice obtained and place the equivalent weight of granulated sugar in a bowl.
  • Mix juice with sugar and lemon juice in a jam pot and cook over low heat while stirring until sugar is completely dissolved.
  • Next, bring it to a boil over high heat and let it cook for 10 min, remove foam and continue stirring until the jelly takes.
  • Test on a cold plate to check best cooking time.
  • Pour jelly into sterilized glass jars and let cool.


Like apricots, quinces combine very well with spices and citrus fruit.
If you would like to flavor the quince jelly, add a zest from an orange or lemon and 2 cinnamon sticks during the first cooking of the fruit.

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See Also :
Fruits recipes  Fruits recipes
Jams recipes  Jams recipes
Jelly recipes  Jelly recipes
Quinces recipes  Quinces recipes
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