Quince Jelly


  • 2 lb / 900 g quinces
  • 3 pt / 1.70 l water
  • granulated sugar


Roughly chop the quinces, and put them - peel, stalks, core and all - into a preserving pan. Pour in the water, and simmer gently until the fruit is completely soft. This can take up to 2 hours. Ladle the mixture when soft into a scalded jelly bag suspended over a large bowl. I find a jelly bag hooked over the legs of a small, up-turned, four-legged stool works best. Let the liquid drop through of its own accord and preferably overnight. If you hurry it by squeezing and prodding, the resulting jelly will be cloudy. Measure the juice into a clean preserving pan, and for each 1 pt / 570 ml, stir in 1 lb / 455 g sugar. Heat very gently until the sugar has dissolved. You can warm the sugar before you add it, and it will dissolve more quickly. Once there are no sugar crystals to be seen, bring the mixture to the boil, and boil rapidly until setting point is reached. Remove from the heat, and put at once into clean, hot jars. Cover with wax discs and cellophane. Label the jars.