Quince Jelly
Member recipe

Quince Jelly

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(3 ratings)

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Serves 1 - 6 Jars

A traditional quince jelly recipe, using lemon scented geranium leaves, given to me by my Greek neighbour here on the beautiful Island of Crete. A wonderfull addition to any cheese board or pork dish.

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  • 1 lemon, juiced
  • 2/3 lemon scented geranium leaves
  • 500g of white sugar for each 600ml of juice
  • chopped quinces, enough to fill a large saucepan


    1. Firstly, I wash and chop up enough whole quinces to fill my biggest pan, I don't bother weighing them as I am only interested in the amount of juice I have at the end.
    2. Pour in enough water to cover and boil until soft, approximately 2 hours.
    3. Pour the whole mixture into a clean, ironed, pillowcase. I iron on a high heat just before I pour in the mixture.
    4. Here comes the tricky bit, tie the top of the pillowcase with string and then tie the string to an upturned chair. I place a large bowl or pan, big enough to catch all the drips, underneath and place a cloth over the whole thing to keep the flies off. Leave to drip overnight.
    5. Measure the amount of fluid you have in the pan next day and add 500g of white granulated sugar for each 600ml of juice.
    6. Throw in a few lemon scented geranium leaves and the juice of one lemon. Boil until it reaches setting point, I find this by spooning some of the juice onto a cooled plate and looking for the wrinkles on top. Don't worry if you get the setting point wrong and you find your jellys not set the next day, just pop it back into the pan and boil again.
    7. Remove the geranium leaves and spoon off any scum on the top. Pour the, now beautiful red coloured, liquid into sterilized jars. I sterilize mine by boiling them for 10mins and then once filled with the hot liquid, screw the lids (also boiled with the jars) on tightly. I then turn the jars upside down and leave for about an hour before turning them upright again.
    8. All done, just remember the jelly tastes better if you can leave it for a few weeks.

Comments, questions and tips

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25th Sep, 2012
I enjoyed making two batches . I also added some crushed pepper and chopped up some fresh red and green pepper to make 4 4oz jars of pepper jelly using the quince as a base. Came out bery red and tasty. Will make again next year,
5th Jan, 2012
I didn't have any lemon scented geranium leaves so just made this up without them. It was my first attempt at quince jelly and I must say it won't be my last. It is delicious. I ended up with about 1.2l of juice post cooking and drianing so just added 1kg of sugar. No need to reduce down if you have too much liquid, you just add the appropriate amount of sugar for what you have. I hated the idea of seeing all the rest of the fruit going to waste so I did the following - pre cooking I peeled and cored the quinces and wrapped the peelings and cores in a muslin bag. I threw these in the pot with the chopped up quince flesh and cooked as instructed. Once I had drained off the quince juice overnight I was able to use the flesh to make quince cheese (membrillo) and just discarded the cores and peels.
19th Sep, 2011
V satisfactory result, though I got a bit lost with how much liquid I should have and how I should acquire. I certainly didn't need to leave it dripping all night, it just shot through my sieve device (a proper straining jelly sock, borrowed off a neighbour!) Which made me think, maybe I had the wrong consistency in the first place? So in the pan, post-sieving, I reduced it from what looked like a litre to about 500-600 ml (it was 600 exactly in the end). So I added the 500ml of sugar and the lemon juice and got it to setting point just fine. So if you think have a lot of liquid when you make this, it's worth reducing (it didn't get any thicker though, until I added the sugar and juice).
24th Oct, 2010
Stuck to the recipe as it was my first attempt, absolutely lovely and easy to make
2nd May, 2009
easy to make and very tasty
2nd May, 2009
tried this out exellent it was worth the effort
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