Quince Jelly

Preparation info

  • Difficulty


  • Makes

    3 cups

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

The quinces in this recipe can be cooked in a pressure cooker, which would reduce the cooking time by around a third and maintain a good water level, too. Wilma doesn’t let anything go to waste and uses the cooked pulp to make Quince jam.


  • 2 kg (4 lb 8 oz) ripe quinces
  • 1 lemon
  • about 550 g (1 lb 4 oz/ cups) sugar


Cut the quinces into small chunks, cores and all, and the lemon into quarters. Put them all in a deep pot and cover with plenty of water. Bring to the boil and simmer gently, partly covered, until the fruit is soft and the liquid is a lovely fuchsia pink. This can take anywhere from 2 hours on, so check often by piercing the fruit with a small sharp knife. Resist the temptation to add extra water during cooking.

Wet and wring out a jelly bag or line a large colander with damp muslin and sit it over a bowl. Pour in the fruit and leave, without stirring or pressing, until all the juice has run through. Overnight is good.

Measure the juice, then pour it into a large enamel or stainless-steel pan. (Save the quince pulp to make jam, but discard the lemon quarters.) Weigh out 550 g (1 lb 4 oz) of sugar for every 1 litre (35 fl oz/4 cups) of juice and add to the pan. Stir over medium heat until the sugar has dissolved then bring to the boil. Skim any scum from the surface.

Simmer, uncovered, until the setting point is reached, about 45 minutes. To check if it’s ready, dab a little between your fingers and pull them slowly apart — the jelly should form a slightly sticky string. Pour into warm sterilised jars. Seal well, turn upside down and leave to cool. Turn the jars upright, creating a vacuum. Store in the pantry until opened, then keep in the fridge.