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This delightful quince jelly is fairly simple to make and tastes great over crusty bread. A tried and tested recipe used in our family for many years.
28 people made this
- 330ml freshly squeezed lemon juice
- 2.25kg quinces
- 3 large oranges, juiced
- 450g jam sugar
- 3L cold water
MethodPrep:15min ›Cook:3min ›Ready in:18min
- Add lemon juice to a large bowl of water.
- Peel the quinces then cut into pieces and place immediately into the lemon water. This will stop any discolouration.
- Juice quince in a steam juicer according to the manufacturer's instructions. Mix quince juice with orange juice and sugar.
- Pour into a heavy pot and bring to the boil. Boil for 3 minutes.
- Pour jam into hot sterilised screw cap jars and store upside down until a vacuum forms.
In step 4 you can begin testing for the setting point by placing a drop of the jelly onto a cold plate. If it wrinkles when you push it with your finger it is ready to be placed in jars.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
Reviews & ratingsAverage global rating:(4)
The Cottage Smallholder
After discovering that Seville orange marmalade wiped quince marmalade off the map I was intrigued. I love the taste of quince jelly and quince marmalade might be good. I had 700g of quince pulp left over from making jelly. Rather than make Membrillo I thought I’d experiment with combining Seville oranges and quinces in a rich marmalade. As there was no recipe to tell me how to do this I had to invent my own. Quinces are harvested in September and Seville oranges appear in the shops in January in the UK. But with the help of a freezer you too can make this remarkable marmalade.
Last year I adapted the Delia recipe that we follow, removing 700g of oranges and replacing them with the same weight of sieved pulp. The result was excellent – a rich marmalade. Chunky Seville hand cut orange slices hanging in a delicious quincey orangey base. Unbelievably fruity, sultry and good.
We’ve guzzled this marmalade all year and agreed that it could do with more orange slices. So yesterday I followed the instructions for Delia’s Dark Chunky Marmalade – by poaching the oranges they are so much easier to cut and prepare. Then I put 700g of quince pulp through the food mill and added this and an extra 1.4 kilos of sugar at the ‘add sugar stage’ of the marmalade. The ratio of sugar to oranges in Delia’s recipe is 2 to 1 – no wonder marmalade is so waist challenging.
I added the extra sugar incrementally until the marmalade had a similar sweetness to last year’s batch. We don’t like marmalade to be too sweet. But you could add more sugar to taste. Just remember to stir it well to dissolve the sugar before you bring the pot to the boil for the long simmering stage.
If you do use Delia’s recipe for Dark Chunky Marmalade there is one point that is not very clear in the recipe. All the poaching liquid is used in the recipe not just the 570ml in the pectin saucepan. I also discovered if you tie the muslin loosely you can put two wooden spoons – diametrically opposed and twist them against each other to easily squeeze the muslin firmly without tears.
The Original (Quince) Marmalade
As I mentioned in my previous post about Seville oranges that the original marmalade was in fact made from quinces and not oranges, I thought I would give you a recipe that I have recently used for the stall. It’s a recipe that appears in Eliza Acton’s 1845 book Modern Cookery. It’s an easy recipe that would be a good one to start with if you have never made a sweet preserve as you don’t need to mess about with sugar thermometers and setting points. One of the great things about making preserves with quinces is the glorious colour they go. A relatively brief boil transforms them from a pale apple-yellow to a vibrant orange-coral.
The tricky thing is getting your hands on some quinces they are available from October, but I have recently seen some organic ones in the Manchester organic grocers Unicorn. If your local greengrocer doesn’t have them on their shelves, it is worth asking if they can get them. My grocer was very happy to get me a full tray for just a tenner, so I was very pleased with that.
I have recently found another slightly more complicated version of this recipe but I have not tried it – we’ll have to wait for next autumn for that one!
Eliza Acton’s Quince Marmalade
Wash and scrub any fluff of the quinces, then peel and core them. Place them in a large pan and pour over enough water to almost cover. Turn up the heat and when it begins to boil, turn heat down to a simmer and stew 35-45 minutes until the fruit is soft. Strain and pass fruit through a mouli-legumes.
Put the pulp back in the pan with the strained juice and add 280g sugar for every 500ml juice or, 1 ½ lbs sugar for every pint of juice). Stir and dissolve under low heat then, simmer until it resembles ‘thick porridge’ and begins to leave the side of the pan when you stir it.
Pour the marmalade into sterilised pots. It is very good as a jam on toast, with cheese or as an accompaniment to hot or cold meats.
– With a moist cloth rub the fruit so the tiny brown hair will be removed.
– Cut quinces in 1 inch thick cubes.
– Fill cubes into the juicer, put on a lid, and on high heat bring to a boil (see juice steamer pots below).
– Turn down heat, and let cook for about 80 min.
RULE: 5 kg quinces will make 2-2.5 liter juice.
– Meanwhile rinse jars with boiling hot water, let dry in the oven on 70 C or 160 F. This also keeps the jars stay warm.
— Comes with Quince Jelly! —
MAKE THE JELLY
– In a large pan fill the juice but only 20% (1/5) – per 1 liter juice add the juice of 1 lemon and 1kg sugar.
– Stir well and on high heat let boil for 10 min. Stir some times.
– Do the test by removing some juice to see if it is already jelly like. It’s done when the juice drips very slowly from a spoon.
– Remove pan from heat, and if it is not boiling anymore remove the foam as good as possible.
– Fill the jelly into the warm jars.
– If you should get some bubbles or foam remove with a teaspoon and fill up if needed.
– Place lids on jars, and place them upside down for 10 min.
– Let jars cool off completely before you store them at a cool and dark place like the pantry.
This jelly stays good up to 1 year.
You can make the juice the day before, then let cool off during the night, and make the jelly the next day. This should intensify the color.
If you don’t have a special heat juicer you can use a pressure cooker for cooking the fruit (20 min), just add some water, and let drip in a mesh sieve over night.
Ingredients for Quince Jelly
- 1.5kg ripe Quince
- 900 g Preserving Sugar
- 1 Lemon
- 1 tbsp Orange Blossom Water (optional)
These are the ingredients that will turn quince into a wonderful rose color quince jelly. Make sure you use ripe quince for the best jelly. Now let’s see how much it will take to make this jelly.
How Much Time It Will Take To Make Quince Jelly?
- First, chop the quince. Then peel the lemon zest and squeeze lemon juice and keep it aside.
- Take a deep saucepan and put quince, lemon zest (peel) and lemon juice into it.
- Take nearly 3.2l of water in the same saucepan and boil them.
- Then reduce to simmer and cook for nearly 1 hr 30 mins until quince becomes soft.
- Take a colander and line it with a muslin cloth. Then put it over a large saucepan.
- Now take a quince into a colander covered with a clean tea towel and strain for 4-8 hrs until all the juice has dripped out.
- Take the juice into a deep saucepan and add 500g sugar for every 600ml juice.
- Boil over low heat and stir so that sugar gets dissolved.
- Now using a sugar thermometer, cook until the temperature reaches 105 C.
- Now your jelly is almost ready. Remove it from the heat and stir in the orange blossom water if you want.
- Put it into hot sterilized jars and seal.
Your quince jelly is ready and you can serve it with cheeseboard or pork.
Nutritional Breakdown of Quince Jelly
If you’re are avoiding fats in your diet, then this jelly is best for you as it has almost negligible fats. So let’s see how much fats and other nutrients does this jelly provide you.
How to Make Quince Jelly at Home | Video
Well, this was a quite difficult recipe and guys may have confusion related to the steps. Below is the step-by-step video tutorial on how you can make quince jelly at your home.
Now it’s your turn to convert this quince to some wonderful red colored jellies. Until then, stay tuned for our next recipe and don’t forget to share your reviews in the comment section below.
Steps to Make It
Wipe fur from outside skin of quinces with a damp cloth. Quarter and core fruit reserving all cores, seeds, etc. Place reserved cores and seeds in a cloth, tied at the top with string.
Dice quinces with a knife. Put into a jam pan with water, along with the reserved cores and seeds inside the cloth.
Thinly slice lemons, as for marmalade, and add to pan.
Simmer until fruit is quite tender, about 45 to 60 minutes. Watch carefully so the fruit does not boil over.
Warm sugar by placing in a steel bowl in a 250 F oven for 5 minutes, or microwave in nonmetallic bowl for 1 minute. Stir in warmed sugar into jam pan with fruit.
Boil rapidly until setting point is reached, by which time quince should be a beautiful rich pink color. Test a little of the marmalade on a saucer chilled in the refrigerator. Place a small amount of sauce on the saucer. If a skin forms on top quickly and it runs off saucer in a lumpy formation, it is ready to set.
Pour quince marmalade into sterilized jars, and lid. Invert the lidded jars using a cloth to protect your hands, for two minutes to sterilize the lids.
When cold, wipe jars and label. Store in a cool place and it will keep for at least 12 months.
“They dined on mince and slices of quince,
Which they ate with a runcible spoon
And hand in hand on the edge of the sand
They danced by the light of the moon,
They danced by the light of the moon.”
Like the Owl with the Pussycat, I have fallen in love with quince. Such a venerable fruit. Did you know that the first-ever jelly was most likely made from quince? Or that this fruit gave us the word “marmalade,” after “marmelo,” the Portuguese word for quince? I loved learning these things.
The plural of quince is quince. Nuff said.
Until a few short weeks ago, I was not aware of even having seen a quince. Then my friend Bridget told me her friend Suzanne had quince and would I like some? Why yes, I would. And I would like to thank Suzanne not only for introducing me to the wonderful world of quince, but for sending along a jar of her own quince chutney — which was so good I almost fainted. (If I can get her permission, I would love to share her recipe here someday. What do you say, Suzanne?)
Beautiful quince from The Apple Farm in Philo, California
The recipe in Mes Confitures calls for apple or pear quince — and what I had was the kind of quince most of us get: pineapple quince. I remembered from my reading that pineapple quince need to cook for a long time before they’re good to eat, while apple quince is one of the only varieties that can be eaten out of hand. My late-night conclusion was that the cooking time for Christine Ferber’s preserve was going to be way too short for my quince. I called the whole thing off.Now, about this marmelo marmalade. I am crazy for it, and perhaps the coolest thing is that I made it by accident. I had all the ingredients prepped for making Quince, Orange, and Cardamom preserves from Mes Confitures: I had prepared my quince juice the day before, sliced my remaining uncooked quince, poached the oranges. It was 10 p.m. and I was ready to get on with it. Then I looked more closely at the recipe and realized that what I had in front of me could be a canning train wreck.
But what was I going to do with the ingredients? Quince jelly, sure, but what about the orange slices that were resting so softly in their cardamom-infused bath? I popped them into the fridge overnight and decided to find out whether I could make a good marmalade by simply combining them with the quince juice. It worked so well I made it four times more. It’s definitely an accident worth repeating, if you’d care to join me.
On the far right, jars from a batch with only two oranges. Three is better.
4 cups quince juice (4 or 5 good-sized quince to start)
3/4 cup plus 4 cups sugar
3 medium oranges
1 teaspoon cracked cardamom (I use green see the comments if you’re interested in a discussion about other kinds)
2 cups water
fresh juice of 1 lemon, strained
Day One: Prepare the Quince Juice and Poach the Oranges
1. Wipe your quince with a clean towel to remove the fuzz and wash them in cold water. Remove any remaining stems and then cut the quince into eighths.
2. Put the quince in a nonreactive preserving pan or stockpot and cover them with water. Bring to a boil and simmer on low heat for 2 to 2 1/2 hours. Every 20 minutes or so, give them a stir and press them against the side of the pot with a big spoon. If too much water boils off (that is, the fruit is not submerged or the liquid starts to look suspiciously thick) add a little more.
3. After at least 2 hours, when the liquid is a lovely tawny color and just a bit syrupy, collect the juice by straining the fruit through a jelly bag or fine stainless steel strainer. I find the easiest way to do this is to suspend my strainer in a stockpot, add the quince to the strainer, cover the whole deal with plastic wrap, and transfer it to the fridge where it can drip overnight.
I wish I glowed like quince juice in the morning.
1. While you are cooking your quince for juice, go to work on the oranges. Begin by thinly slicing the oranges as described in How to Slice Citrus Fruit for Marmalade. Retain the pithy centers and any extra bits. Squeeze these leftovers to extract as much juice as you can, then strain the juice and set it aside. (Now you can discard the pith you’ve just squeezed.)
2. Place the oranges in a nonreactive pan or skillet with the orange juice. Add 3/4 cup sugar and enough water so everything floats nicely (1 1/2 to 2 cups to start).
3. Bring the oranges to boil and reduce to a simmer. Continue simmering for about 30 minutes, until the rind has softened. (I know the oranges are done when I enjoy eating one straight from the pan.) Occasionally give the oranges a gentle stir, and continue to add water if necessary, so they don’t dry out. As the oranges cook, periodically skim the gunky foam that gathers on top.
4. About 5 minutes before the oranges are done, add 1 teaspoon fresh cracked cardamom to the pan. (I crack the cardamom with a mortar and pestle, discard the pods, and further crush what remains.) Transfer the orange slices and remaining liquid to a glass or ceramic bowl and place them in the fridge overnight.
Orange slices relax in the pan before poaching.
DayTwo: Make Your Marmalade
1. Sterilize your jars and put 5 teaspoons on a plate in the freezer to test your marmalade for doneness later.
2. Quickly strain your quince juice a final time to remove any lingering solids. (I use a boiled jelly bag for this. A fine strainer will also work.)
3. Measure 4 cups of quince juice and 4 cups of sugar into your preserving pot. Turn the temp to medium-low and heat the mixture until the sugar dissolves, stirring frequently.
4. When the sugar has completely dissolved, turn the heat to high, add the lemon juice and orange slices (including the liquid in the bowl with the oranges) and bring the mixture to a boil. Don’t stir the marmalade in its initial boiling phase, while the entire surface is steadily and easily boiling. After it has been cooking for a bit and it starts to foam up, stir it as needed to prevent it from sticking. You may want to skim the foam once or twice at this stage, too.
5. Continue cooking on high heat until the marmalade reaches the setting point. I use a candy thermometer and start testing when the mixture reaches 220F. This usually happens at around 25 minutes for me. In an 11-quart pan, the marmalade is usually done in about five minutes later — that is, about 30 minutes of cooking overall.
How done is done? You have options when it comes to the set of your marmalade. Quince are full of pectin, so they’re first-rate setters. If you use a typical frozen spoon or plate test, your marmalade is going to be firm. Robustly so. Nevertheless, I kind of like it that way. It certainly removes all anxiety about ending up with a set that’s too soft. But here are a couple of ways you can go:
For a firm set. Remove the mixture from the heat. Use one of your frozen spoons to scoop up a little bit of marmalade — not a whole spoonful. Return the spoon to the freezer and wait 3 minutes. Retrieve the spoon and hold it vertically. If the marmalade doesn’t run (or runs verrrry slowly) and has reached a semi-solid consistency, it’s done. Alternatively, give the mixture a push with your finger. If it wrinkles almost all the way through, you’re there.
For a softer set. Here, you’re basically pulling the mixture just shy of the jelling point and letting it get firmer over the course of several days. Proceed as above, but notice what the mixture does when you take the spoon out of the freezer. If you push it with your finger, do you see some very subtle wrinkles? If so, it’s probably going to set just fine, even though when you hold the spoon vertically, the mixture will run. (The other way I know the mixture is going to set is that when I come back from testing the frozen spoon, the fine sheet of mixture on my set-aside wooden stirring spoon will also be resistant and wrinkly if I push it, even though it was never in the freezer at all.) This method is a nail biter, because you won’t know for — yikes — perhaps as long as two weeks what kind of set your marmalade has achieved. But I have gotten a nice, gentle set this way.
If your marmalade isn’t ready when you test it, cook it for 2-3 more minutes and test it again.
6. After the marmalade reaches the setting point, take it off the heat and skim any remaining foam. Allow it to sit for 5-8 minutes, occasionally giving it a gentle stir to distribute the orange slices. Ladle the hot marmalade into your sterilized jars, leaving 1/4-inch head space.
7. Process 10 minutes in a water-bath canner.
Yields about 5 half-pint jars, which you may consume with your runcible spoon.
Pussy said to the Owl, “You elegant fowl, How charmingly sweet you sing!
Quince and orange jelly recipe - RecipesServing: 15 g (1 tbsp) Print Add to My Favourites
- Chop the qunices into quarters and put them in a large pan. Add enough water to just cover the quinces.
- Bring to the boil and simmer for about 2 hours.
- Mash the mixture well with a potato masher.
- Strain the mixture through some muslin into a large pan. Allow the pulp to drain overnight.
- Measure the liquid and place into a large pan. Add 800 g of sugar per litre of liquid (0.8 oz of sugar per fl. oz. of liquid, or 1 cup of sugar per cup of liquid.) Bring to the boil with stirring and skim off any scum that forms.
- Continue boiling with stirring for 15 to 20 minutes. Check that the jelly will set by dropping a teaspoon of the hot liquid onto a plate that has been in the freezer. If the blob doesn’t flow the jelly will set. Otherwise continue boiling and repeat…
- Once you are confident the jelly will set pour it into clean, sterilised jars. Seal and label.
Don’t be tempted to squeeze the pulp when it is draining or you will squeeze some undesirable things into your liquid.
- 7 ½ cups sugar
- 3 fluid ounces liquid pectin
- 4 ½ cups water
- 3 pounds quinces, cored and chopped, peels on
- ¼ cup lemon juice
Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
Store sealed jars in a cool dark place. Refrigerate jelly after opening.
Processing times may be different in your area. Follow the guidelines provided in your area for preserving foods by your local university extension.
Quince and orange jelly recipe - Recipes
25 minutes or until the jelly reaches setting point. You test for setting point by chilling a saucer in the fridge, then dropping a small amount of jelly onto the chilled saucer and running your finger through it. If this causes the jelly on the plate to wrinkle, it is at setting point.
The jelly will keep for 12 months, so you can enjoy it until next quince season. Alternatively, you can share it with your friends, which is what I did (keeping a jar for me, of course).
I love this jam recipe Cake Law , the colour look amazing! gloria
This looks lovely and a nice twist on quince jelly! :)
I like quince jelly too, but I've never actually seen a quince!
Excellent advice - eating it straight from the jar. A woman after my own heart.
(Did you know that if you slow-cook quince for a very long time, the tannins break down and they turn deep red?)
I am not sure if we get quence here, but that kelly just looks so so good.
how delicious - my mum made quince jelly every year and I think she still does though misses her neighbour with the quince tree - but I quite like the idea of orange in it because quince jelly is very sweet - your jelly looks lovely (my mum always checks how clear jelly is when she sees it for sale)
that sounds amazing! love the touch of quince:)
Quince jelly is a beautiful colour, but with the orange you've added the hue is even deeper. You've reminded me to raid the back of my cupboard, where, if I'm lucky, I'll find a pot of last year's lurking.
Quince aren't very common here and I've actually never had one! I'll have to grab some when they get into season here. I can't wait until autumn!