Recipe Information
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Yield: About 4 small jars
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Prep Time: 25 minutes
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Cooking Time: About 1 hour plus drip time
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Difficulty: Beginner friendly
Ingredients
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1.5 kg ripe quinces
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1.5 litres cold water
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1 lemon, sliced including peel
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4 green cardamom pods, lightly crushed
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Granulated sugar (measured after straining)
Step-by-Step Method
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Prepare the fruit
Wipe the quinces clean, then cut into chunks without peeling or coring. The cores help the jelly set. -
Cook the quince
Place the quince pieces into a large saucepan with the water, lemon slices, and cardamom pods. Bring slowly to the boil, then reduce to a steady simmer. Cook for 40 to 45 minutes until the fruit is very soft and beginning to break down. -
Strain gently
Pour the mixture into a jelly bag or a sieve lined with clean muslin set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze, as this will cloud the jelly. -
Measure and sweeten
Measure the strained liquid. For every 600 ml of juice, add 450 g sugar. Pour the juice and sugar into a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar dissolves fully. Bring to a rolling boil and cook for 8 to 12 minutes. Test for set using the chilled plate test. When ready, the jelly will wrinkle when pushed. -
Jar the jelly
Remove from the heat, skim any surface foam, then pour into warm sterilised jars. Seal immediately.
Practical Tips
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Quince jelly deepens in colour as it cools, so do not worry if it looks pale at first.
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If the jelly is slow to set, give it another brief boil rather than rushing the process.
Serving Suggestions
Serve with roast pork, sharp cheeses, or spread thinly on hot buttered toast.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 12 months. Once opened, keep refrigerated and use within 4 weeks.
