Two jars of quince jelly

Quince jelly

Name: Quince jelly
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Makes 2 x 350ml jars
Ingredients: 1.5kg ripe quince chopped; 1 lemon zest peeled into strips, juiced; 900g preserving sugar (you may need less); 1 tbsp orange blossom water (optional)

Katy Gilhooly

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Makes 2 x 350ml jars

Easy

Prep: 20 mins

Cook: 2 hrs

plus 4-8 hrs straining

A star rating of 4.2 out of 5.15 ratingsRate

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Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It's a great way to use up a glut of the fruit

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1.5kg ripe quince

chopped
1 lemon

zest peeled into strips, juiced
900g preserving sugar

(you may need less)
1 tbsp orange blossom water

(optional)

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Nutrition: Per tbsp

kcal34
fat0g

low
saturates0g
carbs9g
sugars8g
fibre0.1g
protein0g
salt0g

Method

step 1

Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
step 2

Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
step 3

Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.

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A star rating of 4.2 out of 5.15 ratings

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