- October 2021
- Makes about 500ml
- Hands-on time 20 min, plus overnight straining and cooling
Make the most of quince’s short autumn season by stirring up a batch of delicious quince jelly. Try with roast game or simply spread on toast.
Desserts don’t get more autumnal than our pears in quince syrup.
- Dairy-free recipes
- Gluten-free recipes
- Vegan recipes
- no fat
- 8.9g (8.9g sugars)
- 1.5kg quinces (7-8), peeled and roughly chopped into 3-4cm pieces (leave in the cores/pips and reserve the peel)
- 800g-1.2kg caster sugar
- 10g fresh ginger (about a 5cm piece), peeled and thinly sliced
- ½ vanilla pod, seeds scraped
- 8 tbsp lemon juice
You’ll also need…
- Large jelly bag or sieve lined with 3-4 layers of muslin
- Large wide saucepan
- Sterilised glass jars and lids
- Put the quinces, their peel and 2 litres water in a large pan. Bring to the boil, then cover and reduce to a simmer. Cook for 2 hours or until the fruit is very soft. Spoon the quinces and liquid into a jelly bag/muslin set over a large pan. Set aside to strain for at least 12 hours or overnight. Don’t be tempted to squeeze it or the jelly will be cloudy.
- Once strained, measure the juice and pour into a large, wide saucepan – you should have about 1½ litres (see Don’t Waste It). Add 800g sugar per litre of juice to the pan along with the ginger, vanilla pod and seeds, and lemon juice. Set the pan over a medium heat, stirring until the sugar dissolves. Put a small plate in the freezer.
- Increase the heat to high and bring the liquid to a rapid boil. Cook for 30-40 minutes until the jelly is reduced and thickened. To test if it’s ready (at setting point), spoon a little liquid onto the cold plate. The jelly should set right away and wrinkle when you push it. If it doesn’t, cook for 10 minutes more, then test again.
- Remove the ginger and vanilla (see Don’t Waste It), then pour the jelly into hot, sterilised jars. Wipe the rims with a sterilised damp cloth, then close tightly with sterilised lids. Put the jars upside down on a tea towel for 1 hour to seal, then turn upright and leave to cool.
Find out how to sterilise jars with our handy guide.
Don’t waste it: Reserve the quince pulp for quince paste or jam. Rinse and dry the vanilla pod, then use to flavour sugar.
Store the sealed jelly in a cool dark place for up to 1 year. Keep in the fridge after opening and use within 1 month.
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