Quince Jelly

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 4lb/2 kg quince(s)
  • 6 pints/3 litres water
  • Sugar


Wash the quinces but do not peel or core them. Cut them in small pieces and put into a pan with two-thirds of the water. Cover and simmer for 1 hour until the fruit is soft. Strain the liquid and keep it. Add the remaining water to the pulp and simmer again for 30 minutes. Strain the liquid and mix the two liquids together. Allow 1lb/450g sugar to each pint/500ml liquid. Bring the juice to the boil, stir in the sugar and bring back to the boil. Boil rapidly to setting point. Skim well, pour into small hot jars and cover.

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