4988 Quince Jelly

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Choose very ripe quinces and cut them in slices. Peel and remove the pips then place the fruit in a basin of cold water.

Transfer the fruit to a pan with approximately 1 litre ( pt or U.S. cups) water per 500 g (1 lb 2 oz) of peeled fruit and bring to the boil without stirring. As soon as they are cooked tip on to a sieve and allow to drain.

Replace the juice in the pan, add 800 g ( lb) of loaf sugar per 1 litre ( pt or U.S. cups) juice, allow it to dissolve then boil rapidly until it reaches the setting stage, skimming very carefully.

As soon as it is cooked, pass the jelly through a muslin so as to give a crystal clear result.