With its warm amber hues and fragrant aroma, this quince jelly is a taste of seasonal magic you can spread on toast or swirl into desserts. Simple to make and utterly rewarding, this jelly captures the essence of autumn in every spoonful.
![Quince Jelly [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/01/Quince-Jelly-vegan-by-The-Flexitarian-v83-603x1024.png)
How to Make Homemade Quince Jelly
With its warm amber colour and heady, floral aroma, quince jelly is one of the most rewarding preserves you can make in autumn. It needs just three ingredients: quince, jam sugar and lemon. You also get a bonus batch of pulp for quince paste (membrillo).
My Mum’s Quince Jelly
My mum made this quince jelly every autumn, thanks to our neighbour’s enormous quince tree. I still remember the whole house filling with that sweet, perfumed smell as the fruit simmered away. It’s the recipe I’ve been making ever since, and it’s my go-to way of preserving a seasonal glut.
When Are Quinces in Season?
In the UK, quinces are in season from October to December. Choose fruit that is golden yellow and fragrant, and rub off the grey down before cooking. Raw quinces are hard and too astringent to eat, but long, gentle cooking transforms them into something soft, perfumed and rosy.
Quinces can be a little hard to come by. Look out for them at farmers’ markets, in Turkish, Middle Eastern or Mediterranean grocers, or ask anyone you know with a tree. I bought mine from TFC. They’re well worth the hunt!
Why I Use Jam Sugar for Quince Jelly
Quinces are naturally rich in pectin, especially in the cores and pips. That’s why I tie them in a muslin bag and cook them with the fruit. Even so, after years of making this jelly I always use jam sugar. It gives a reliable, firm set every time, and the jelly reaches setting point faster, which keeps the colour and flavour bright.
The amount of sugar depends on how much juice you get from your fruit. The general rule of thumb is to measure how much juice you have and add the same volume of sugar but for a lower sugar option if you can get away with about 450 g jam sugar for every 600 ml of juice.
My Tips for the Best Quince Jelly
- Save the cores and pips. They hold most of the pectin, so cook them in the muslin bag with the fruit.
- Clear or cloudy? For a crystal-clear jelly to give as gifts, let the fruit drip without squeezing. I mash and squeeze mine for a bigger yield and a slightly cloudier jelly.
- Watch the colour. The jelly deepens from pale gold to rich amber the longer it boils.
- Test the set. Use the wrinkle test on a cold saucer, or a sugar thermometer (setting point is 104–105°C).
- Don’t waste the pulp. Use it to make my Quince Paste (Membrillo).
Other Jam Recipes To Make in Autumn
What to Serve Quince Jelly With
- Manchego or other hard cheeses (vegan cheese works too) on a cheeseboard
- Hot buttered toast, crumpets or scones
- As a glaze for roast squash, carrots or parsnips
- Swirled into yoghurt, porridge or rice pudding
- Spooned into tarts and sponges
Quince Jelly FAQ
It hasn’t reached setting point yet. Pour it back into the pan, boil for another 5 minutes and test again.
Yes, quinces contain enough pectin to set without it. I find jam sugar gives a more dependable set and a shorter boil, so it’s what I always use.
Unopened in sterilised jars, it keeps for up to a year in a cool, dark, dry place. Once opened, keep it in the fridge and use it within a month.
Quince jelly is made from the strained juice. Membrillo (quince paste) is made from the cooked pulp, so this recipe gives you both.
Yes. It’s made only with fruit, sugar and lemon juice, so it’s naturally vegan and gluten-free.
I hope you enjoy this apple pie overnight oat recipe as much as I do. If you make it, don’t forget to tag me on Instagram! Save this recipe for later and share it with friends and family looking for jam recipe ideas.
![Quince Jelly [vegan] © The Flexitarian - Annabelle Randles](https://theflexitarian.co.uk/wp-content/uploads/2014/12/Quince-Jelly-vegan-%C2%A9-The-Flexitarian-Annabelle-Randles-v8-300x300.jpg)
Quince Jelly
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 kg quince
- jam sugar
- 1 lemon juice
Instructions
- Put some tea saucers in the freezer so you can test if the jelly is set later on.
- To sterilise the jars you can plunge them in a large pan of boiling water for 10 mins. Alternatively you can also wash them in warm soapy water, rinse them and put them on a baking tray in the oven heated up at 100°C/225°F/gas ¼ for 10 mins. Make sure everything is very clean. You do not want to do this too far in advance as the jars should be warm when the jelly is poured into them.
- Wash and core the quinces. Put the cores and seeds in a square muslin. Tie the muslin together with string to make a small bag.2 kg quince
- Dice the quinces and place in a large saucepan with muslin bag. Pour water so that to cover fruits.
- Bring to boil and cook under medium heat for 45-55 mins until the fruits are soft.
- Remove the pan from heat. Drain the fruits once the mixture has cooled down. Some recipes call to leave fruits to drain in a muslin overnight. I usually do not bother with that. Instead I place the cooked quinces in a colander over a large salad bowl and mash them to collect as much juice as possible. I also squeeze juices out of the muslin bag.
- Keep the mashed quinces to make quince paste if desired (see link above).
- Measure out how much juice you have. Place in a large saucepan with equal volume of jam sugar. Add 1 lemon juice. Bring to the boil, stirring to dissolve the sugar. Boil until set (around 30 mins).jam sugar, 1 lemon juice
- To test if the jam has set, put a teaspoon of jelly on one of the cold saucer. Let it cool for a minute. The jelly is done when it wrinkles when pushed with your finger.
- Pour jam in the sterilised jars. Cover with waxed paper and seal.
- Store in a cool and dry place away from the light. Once open keep in the fridge.
Notes
- This recipe yields about 1kg of quince jelly.
- The amount of sugar depends on how much juice you collect. Use about 450 g jam sugar per 600 ml juice, or match the volume of juice with the same volume of sugar.
- I always use jam sugar for a reliable, quick set. Granulated sugar will also work, but it needs a longer boil.
- Quinces are in season in the UK from October to December. Look for them at farmers’ markets and Turkish or Middle Eastern grocers.
Nutritional Information
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