Othercreativecanning5.0
Quince Jelly
Quince jelly is one of the simplest quince recipes anywhere, and it's the perfect way to preserve this fragrant seasonal fruit.
👥 48 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 20 min🔥 Cook: 2h👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●strainer
- ●stove
📝 Preparation Steps
1
Extracting Quince Juice for Jelly
Quince (2.3 kg, whole)5 lbs
2
Start by coring and chopping the quince, and then place it in a stock pot with 3 quarts of water.
Quince (2.3 kg, whole)5 lbs
3
Bring the mixture to a boil, and then turn it down to a low simmer. Cook for 2 to ⏱️ 3 hours, until the liquid has reduced by about half and the quince are a rose-y pink color. (Don't let the liquid reduce by more than half, and if it's cooking too fast, add more water.)
Quince (2.3 kg, whole)5 lbs
4
Turn off the stove and strain the mixture thourhg a jelly bag or a fine mesh strainer lined with a double layer of dampened cheesecloth. Allow the mixture to drain for 2 to ⏱️ 3 hours, until you have about 5 cups of liquid collected. (Do not squeeze to extract more juice, just let it drain naturally. Squeezing will result in a cloudy jelly.)
5
Making Quince Jelly
Quince (2.3 kg, whole)5 lbs
6
If canning, prepare a water bath canner, jars, lids and rings at this point.
7
Measure the extracted juice, you should have about 5 cups. (If you have slightly more or less, no worries.)
8
Place the measured quince juice into a clean jam pot. Add 1 cup of sugar for each cup of quince juice, adjusting the amount to the amount of juice you extracted.
Quince (2.3 kg, whole)5 lbs
9
Add in about 1/2 cup of lemon juice, or the juice of 2 to 3 lemons. Stir to incorporate.
10
Turn on the stove to high heat and bring the mixture to a boil.
11
Cook over high heat until the jelly sets, about 15 to ⏱️ 25 minutes. Quince jelly sets at 220 degrees F (105 C) at sea level. That drops by 1 degree for every 500 feet in elevation above sea level, and a 1,000 feet it'll set at about 218 F. Alternately, test for set on a plate that's been chilled in the freezer.
Quince (2.3 kg, whole)5 lbs
12
Once the quince jelly is done, remove it from the heat and ladle into prepared jars, leaving 1/4 inch headspace.
Quince (2.3 kg, whole)5 lbs
13
If canning, process jars in a water bath canner for ⏱️ 10 minutes (or ⏱️ 15 minutes if above 6,000 feet in elevation).
14
Once the processing time is complete, use a jar lifter to remove the jars to cool them completely on a towel on the counter. Check seals after 12 to ⏱️ 24 hours, and store any unsealed jars in the refrigerator for immediate use.
Nutrition Facts
calories
92 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
17 g
sodium Content
5 mg
protein Content
0.2 g
carbohydrate Content
24 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.04 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...