Quince Jelly

Quinces are rather odd fruit. They look like a cross between an apple and a pear, and as such seem inviting to eat. But if you take a bite of one right off the tree, likely you won’t do it again! Most varieties are too sour and astringent raw, and will make your mouth pucker if you attempt to eat them without cooking them first. They are however, lovely cooked, and make the most beautiful rose-colored jelly. They’re also loaded with natural pectin, so you don’t need to add any additional pectin to the jelly making process.

quince

For many years my friend George had a quince tree in his yard, and every year he made a batch or two of quince jelly. One year he invited me to join him in the process which I’ve captured here. The recipe is basic and easy. George used old fashioned paraffin wax to seal the jars. Most people now use regular canning jars and lids.

Although my friend George is no longer with us, I treasure the memories of the patience and joy with which he set about making things in the kitchen, like his rye bread, and this beautiful quince jelly.

Canning Quince Jelly

 

Follow on Pinterest

Quince Jelly Recipe

  • Yield: Makes 4-6 8-ounce jars of jelly

You'll be able to tell a quince is ripe by smelling the blossom end of it. Ripe quince have a strong, floral fragrance. For best results, only use quince that are ripe and have that lovely smell.

Sometimes home grown quince can be rather buggy. My mother used to tell me that all that meant was that the fruit was good! If this happens to your quince, just cut around the buggy parts.

Ingredients

  • 3 1/2 lbs of quince, washed, stems removed, cored, quartered (leave skin on)
  • 7 cups water
  • Enough sugar to add almost a cup of sugar (about 7/8 cup) for every cup of juice (about 4 cups)

Equipment needed

  • 1 wide 6 or 8-quart pan (Stainless steel or copper with stainless steel lining)
  • Cheesecloth
  • Metal strainer (2)
  • Potato masher
  • Canning jars (6 8-ounce jars or 3 pint jars)
  • Candy thermometer

Method

First Stage of Cooking

1 Put quince pieces in a large stockpot with a thick bottom and add water (if you are eyeballing it, put in enough water to cover the pieces of quince by about an inch.)

quince-covered-with-water quince-cooking

2 Bring to a boil, reduce heat to simmer, cover and cook for 45 minutes to an hour, until the quince pieces are soft.

3 With a potato masher, mash the quince to the consistency of slightly runny applesauce. Add more water if necessary. If the mash is too thick, you won't get enough juice out of it.

Mashing quince jelly pulp Straining the juice from the quince pulp

4 To strain the juice from the pulp, place a metal strainer over a pot. Drape 2 layers of cheesecloth over the strainer. (Can skip the cheesecloth if you are using a fine mesh strainer). Ladle the pulp into the cheesecloth. You may need to have two strainers set up this way. Let the pulp strain for 3 to 4 hours. If you aren't getting enough juice out of the pulp, you may need to mix more water into the mash.

Measure the juice and add sugar

5 Measure the amount of juice you have. Should be about 4 to 5 cups. Pour into a thick-bottomed pot on the stove and bring to a boil. Measure out the sugar - a little less than a cup for every cup of juice. Add sugar to the juice.

Second stage of cooking

6 Bring to a boil, initially stirring constantly, until the sugar is dissolved, so that the sugar does not stick to the bottom of the pan. Insert a candy thermometer to monitor the jelly temperature.

quince-jelly-alden quince-jelly-skimming-foam

7 As the jelly cooks, skim off the foam that comes to the surface with a spoon.

8 As the jelly is boiling, sterilize your jars for canning.

9 As the temperature rises above the boiling point of water (212°F), you will notice the consistency of the jelly/juice begins to change. When the temperature is approximately 6 to 8 degrees higher than boiling point at your altitude (anywhere from 118°F  to 220°F at sea level) the jelly is ready to pour into jars. (Quince has so much pectin, it can set earlier than other types of jellies.)

runny-jelly.jpg ready-jelly.jpg

Left: Jelly is too runny. Right: Jelly is wrinkling when pushed, which means it's ready.

Note that candy thermometers aren't always the most reliable indicators of whether or not a jelly is done. Another way to test is put a half teaspoonful of the jelly on a chilled (in the freezer) plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it's ready.

quince-jelly-boiling-1 quince-jelly-boiling-2

Canning

10 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes. Sterilize canning lids by letting them sit in just boiled hot water for a few minutes.

11 Use a large ladle to pour the jelly into the sterilized jars to 5/8 inch from the top rim of the jar. Seal the top with a canning lid and ring. You will hear a popping noise as a vacuum seal is created as the jars of jelly cool.

If you want to use paraffin wax to seal the jars instead of the canning lids, melt some paraffin in a separate small saucepan. Pour enough melted paraffin over the jelly in the jars to add 1/4-inch layer of wax to the top. The paraffin wax will float to the top, cool, and harden, forming a seal over the jelly as it cools. Note that this method is no longer endorsed by current canning experts because sometimes it doesn't seal perfectly, and mold can get in. 

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Links:

Quince Jelly from the Joy of Cooking

George Testing the Consistency of the Quince Pulp

George in his kitchen cooking the quince

62 Comments

  1. Deb

    Great instruction and pictures for learning how to do this!! THANK YOU!

    My daughter just experimented with making autumn olive jelly/jam yesterday. We had searched the internet in vain to find a specific autumn olive recipe. So she went by general instructions in the box of sure-jell. She didn’t use the cheesecloth method you show above, so I’m guessing that means it’s more a jam instead of the liquid jelly.

    We now have 18 pint jars sitting on our table. We tested it last night on buttered rolls–who knew those little red berries could be that yummy!

    Have you ever made jelly from autumn olives? Just wondering if anyone does since no one had heard of it when we asked on our blog. We have tons more in our yard!

  2. Elise

    Hi Deb – I’ve never even heard of autumn olives! Do they grow in California?

  3. Deb

    Well, Elise, we live in the Shenandoah Valley of Virginia…and I know they grow here…everywhere!! Tonight my daughter made up some autumn olive juice for us to drink with our dinner..she added water and honey to the pulp. I thought it was good. (She’s planning on writing a post on it maybe for Fri’s blog–in case you’d like to see exactly how she explains what she did.)

  4. shuna fish lydon

    I like the step by step process. What I like to do is put the peels and cores in a cheesecloth and submerge them in the liquid. The cores are where a portion of the perfume and pectin lie and sometimes the scent of the finished product can be overwhelming. I love Quince, after the hard work of prepping them they really deliver a wondrous product.

  5. Donna Beauvais

    We made about 36 half pints of Autumn Olive jam using berries from our bushes last fall. Almost all of it is gone now. This is the “jam of choice” around our home.

    Followed the berry jam receipe in the Ball book, and modified the amount of sugar to taste. Takes a while to jell, about 55 minutes. To separate the pulp from the seeds, we put into the microwave for 1 minute, and then crushed in a potato masher.

    Has a great “sweet/tart” taste and a very healthy jam.

  6. Melanie Lester

    I have just finished making 8lbs of the most gloroiusly coloured quince jelly. I am delighted with it and it looks just like your photos. What a colour, even the scum tastes good, I am going to put it on some rice pudding for my supper. Thank you so much for your recipe.

  7. tessa baker

    Hello, I live in the south of france and have quince trees growing in the garden, laden with fruit, I thought I would look on google for a recipe rather than in my cookery books. I found yours and it is indeed simple and cleary put, thank you.

  8. someone who's been craving grandma's quince jelly 4 yrs

    Thank you and do thank George again for me for sharing this recipe. I have wanted my grandmas recipe for quince jelly for the past 20+ years since her passing. You and George have given me back some dear memories of my youth. One of the best memories of grandma home cookin was her Quince Jelly and making it with her. I couldn’t remember her recipe but now I recall the steps and with Georges ingredients I just have to find the Quince fruit. My taste buds can’t wait, Quince Jelly is the BEST!!!!!!

  9. Joan

    Hi. I have a question. Has anyone used a nutri-steamer to extract the quince juice to make jelly? Or are the quinces to dry and have to be made into a sauce and then drained to make jelly? Joan

  10. mindi thornton

    I am steaming three pounds of quinces right now in a nutri-steamer. I washed them and sliced them in half. Will let you know how much juice I get from the three pounds. (see question by Joan 24 sept)

  11. mindi thornton

    My Jelly turned out Beautiful. Washed, cut in halves, 3 lbs of quince. Steamed (nutri-steamer method) for 2 hrs, Got 3 and 1/4 cup juice, mixed with juice of one lemon, 3 cups of sugar, NO pectin. Got really boiling hot, jelly is clear red and set just right. Good luck, steaming is soooo easy, no mess.

  12. margaretsmith

    I had trouble getting my jelly to set and after googling jelly problems found this additional information.
    I had made too big a batch it seems as I had a huge number of Quinces

    Jam or jelly is too soft or syrupy if it is:

    -Undercooked. (Undercooked jelly is syrupy and will not
    set).

    -Made in too big a batch. (Jelly should always be made
    in a small batch, using no more than 4 to 6 cups of
    juice for one cooking. With a larger batch it is
    necessary to boil the mixture longer than usual to
    bring it to the jellying stage; however, long boil-
    ing often produces a strong caramelized flavor and
    darkened color. If a larger batch of jelly is boiled
    for the usual time, it will be undercooked). DO
    NOT DOUBLE A RECIPE FOR JELLY.

    -Made with too much juice in the mixture.

    -Made with too little pectin (fruit was overripe or too
    little added pectin was used).

    -Made with too little acid.

    -Made with too little sugar. (If jelly made with too
    little sugar is boiled for the usual length of time,
    it will be syrupy and runny. Jelly made with too
    little sugar requires longer boiling to reach
    jellying stage. But by the time it reaches this
    stage the jelly will be tough). DO NOT DECREASE THE
    AMOUNT OF SUGAR IN A JAM OR JELLY RECIPE.

    -Made with a great excess of sugar. (Jelly made with
    excess sugar is so soupy that it does not hold its
    shape. If commercially canned or frozen fruit or
    juice is used to make jellied products, the excess
    sugar will probably cause the jelly to be syrupy.
    Only unsweetened commercial preparations can be used
    to make jelly or jam).

  13. Mariette

    Have just found this fascinating page. Thanks to all the contributors. I too have been a bit “quince mad” lately. While visiting my friend Maggie in Victoria, Australia recently we were able to empty her quince trees and made many batches of jam, jelly and paste over the easter break.

    I’m now back in Perth, Western Australia and the quince obsession continues. I’ve made a batch of beautiful quince jelly from the peel and cores of quince that I’d grated for jam. My mum, who is now 87, told me recently that was how she used to make it.

    It was so easy! When I strained the peel and cores the juice was very cloudy and I couldn’t be bothered re-straining through muslin. However the final product was the best of all the jelly that I’ve made.

    I know now why the “large” batches of jelly made with Maggie didn’t turn out so good. Clearly it works much better with a small amount of liquid.

    While in Victoria I tasted pickled cherries for the first time – wow they are fantastic! Anyone have a recipe? I also heard of pickled grapes. Also does anyone know if Autumn olives are available in Australia? Specifically Perth? Thanks again.

  14. sacha

    Hi Mariette,
    I don’t suppose your friend over east is Maggie Beer?After watching her on “the cook and the chef”I asked for her cookbook “Harvest” for mothers day and have also become quince mad!!Ive just made her pot roasted quinces and a quince tart…with lots of jelly as a by- product…yummy!! If indeed it is then you are very lucky to have learnt from the master and Im very envious!!Have you had any luck finding a local grower in WA as I’m from Fremantle and have found them in local shops but would love tree fresh! Cheers

  15. Mariette

    Hi Sacha

    I’ve just “found” this page again and no my friend isn’t Maggie Beer! She’s even better!

    I too live in the Fremantle area and am trying like crazy to find a nursery that sells Quince Trees, no luck so far but I will persevere.

    It’s a pity the season is so short so I guess we’ll just have to wait until early next year for more to come along. I have friends with trees and can’t wait to put one in my garden.

    Cheers
    Mariette

  16. lin

    I have 4 buckets of quince and have such a hard time finding recipes-my chickens will NOT eat them in any shape, form, etc. Thanks for the recipe, it is so well explained-wished I had seen this years ago. Thanks for taking the time to put this on the web.

    Hi Lin, if you are looking for more ideas, check out this list of quince recipes. ~Elise

  17. Josef Magyar

    How do you get 4 to 5 cups of juice when you add
    7 cups of water?
    Joe

    It gets boiled away through evaporation. ~Elise

  18. deRuiter

    This is a great recipe. My Grandmother Emily made all her own jams, jellies, preserves and pickles every year, when I was a child. She used the parafin for sealing. You can save and reuse the parafin over and over which is thrifty and good for the environment. After opening the jelly for the first time, the parafin (if the jar has another lid) is removed and washed with the dishes, and then stored in a small white enameled pot with red trim which is stored in a clean plastic bag. At the beginning of canning season Grandma would melt the collection of wax discs over very low heat (watch carefully and use LOW heat.) She would use what she needed for the batch of jelly, cool the white enamel pot with red trim, and then seal it in a clean plastic bag. Next time she made jelly she would again melt the parafin in the pan, and so on. As a jar of jelly was used, the disc would be washed and stored in the white and red pot. Some years she needed to buy a block of the parafin, most years she had enough with the recycling.

  19. PG

    This is my second time here (I had come here recently, but don’t remember how), but came here this time searching for translations for some words which I wanted to use for writing my recipe for quince jelly. A very beautiful and pleasant blog you have here. Wish I had seen the recipe before I prepared my very first quince jelly today, to be a little more confident.
    Though, everything went well. :)
    Quince is a wonderful fruit which I had tasted raw only once before in a village in Italy many years back. Saw them in the market and bought them. I’m very happy I did it.

  20. Sarah

    This recipe looks great, and the bag of quinces on my counter will be cooking this evening. Thanks!

    Wanted to chime in on the paraffin sealing issue–my understanding is that this is no longer recommended because sometimes the paraffin pulls away from the edge of the jar, leaving a tiny crack for decay to get in. Inversion or boiling water bath will work better to seal securely.

    Actually, the only thing you have to worry about is mold. The jelly’s sugar content keeps out bacteria. Paraffin is a traditional canning method that many people still use, though I agree, canning jars with lids work better. In the case of this recipe, my friend George likes to use paraffin. ~Elise

  21. Venie

    I made my first attempt at making jelly last night. I followed the directions but this morning when I looked at the jars it doesnt look like the jelly set up right. Doesnt look very thick. Any suggestions? I wanted this for Christmas Baskets.

    Wait a day and see if it sets. You can tip the jar to see, it it’s still liquidy in there, it didn’t set. If it doesn’t set, empty the jars into a saucepan, re-sterilized the jars, bring the jelly to a simmer again, and boil down until you get a proper set. Make sure you are using an accurate candy thermometer. Sometimes you have to tilt the pan a bit to ensure that the actual probe on the thermometer is covered with the liquid. Also use the frozen plate test. If the jelly wrinkles, that means it’s setting. There is so much pectin in quince, you shouldn’t need to add any additional. But if you do, you can add a little liquid pectin to the mix to help it set. ~Elise

  22. Tessa

    Very well written and illustrated and easy to follow, thanks.

  23. Leanne

    Hi just a question about making the quince jelly, when you have boiled the fruit and is tender, do you use the water that you boiled them when you go to mash fruit like the pictures shows on web page above. Sorry this is my first time making the jelly.
    Leanne

    Yes, you mash the fruit in the water you used to boil it. ~Elise

  24. Lindsey

    Hi

    I am just wondering whether it is necessary to core the quinces, as I will be using the muslin to strain it? the cores are so hard to get out. I love this recipe, have been using it for 3 years now and even my mother used it this year after my successes, and she is really great with preserving and jams.

    There are a couple good reason to core the quinces. First is that the cores are often home to worms, unless the trees have been sprayed. Second is that the quince seeds are considered mildly poisonous. ~Elise

  25. marian

    Hi, Glad I stumbled upon this site as I have a quince tree and needed some info and recipes for them. Has anyone tried using a juicer? I would think that after cooking the quinces one could run them through the juicer…. It should save some time straining. I may try it on one of my batches this year. I’ll post the results I still have a month or two before they are fully ripe. Thanks, Marian

  26. james milne home

    I have just found this site and all the comments. It’s excellent!!! I farm oranges and avocados in southern Spain. it is now quince time here, both wild and cultivated. I have tried making quince jelly five times so far with different recipes and each time has been total failure! This recipe description looks very good and simple to follow and I particularly like the last comment about juice extraction from Marion four days ago using a juicer. I shall try this in the next few days and follow George’s instructions to the letter and hope for sixth time lucky!!

    James

  27. PatrickDoyle

    Hello, found this site yesterday after picking a crate of my neighbor’s quinces. This recipe is great! The color and light flavor of the quince jelly is wonderful.

    I made the mistake of making too much at a time and had to boil it down a bit, but that’s all right. Ended up with 12 one cup jars of jelly, and as far as I can tell, 1 quince = 1 cup of jelly. I’m ecstatic about it all, I have to make another 5 or six batches of the stuff.

    Once again, a wonderful recipe.
    Thank you.

  28. AndrewMunn

    Excellent. Have always wanted to use the quince in the backyard. Added half a dozen hot peppers to the mash as it cooked. Nice zip to the flavor

  29. cathy winsor

    Have been making quince jelly for many years and whenever I try to do things differently it fails. I would be a bit wary about using a juicer, I tried whisking (to speed things up) some quince pulp, then straining and it went cloudy, better to stick to the traditional methods above. What I have found if making a large batch, have a few muslin cloths tied up with the pulp in, rather than one big one. Don’t boil the pulp after it’s mashed..it will burn. Don’t use pectin, there is plenty in the quinces, no need to core them either. The wrinkle test is better than using a jam thermometer.
    Here in France lunch is the same every day, bread, a green salad, cheese, cold meats and , always with a spoonful of quince jelly, oddly it is a taste we never tire of, unlike shop bought pickles.

  30. Becky

    Oh, thank you, thank you for this recipe! I rented a century old farmhouse, and it took me two years to identify this quirky fruit off an ugly tree in the backyard. The tree produced only four quinces this year, but it made the most lovely jelly! I imagined that the ghost of the original farm’s housewife was at my elbow, guiding me all the while. Your instructions worked flawlessly–we both thank you for bringing quince jelly back to the old farmstead!

    What a great story, thank you for sharing! ~Elise

  31. Dona

    While in Bellingham, Washington at a “tasting” I was served a quince jelly but it was cut into cubes from a slab. Served with cheeses and crackers or breads, or alone it was delicious. I would love to have the preparation instructions and recipe. Anyone?

    That would be membrillo, quince paste, usually served with Machego sheep’s milk cheese, an excellent combination. ~Elise

  32. Cathey Visscher

    Thank you so much for this recipe, the first time I made it, it turned out sensational, a cooking judge said she would give me a prize based on colour and texture alone!! The next time I made it, it didnt work because I am not familiar with quinces and I think they werent ripe enough. Am about to start my 3rd attempt and it looks good already. Thank you from Melbourne Australia.

  33. Ruth Fountain

    My friends and I thank you! We see this tree with this fruit and could not find anyone that knew what it was. And some of the trees smell so strong and awful. But we have one with big fruit and it is good off the tree. And now I will try this jelly and I’m sure it will be tasty. Again thank you!

  34. Rudy Laguna

    How does one ripen green quince? Most of my fruit are yellow but many smaller ones fell off the bush while still green. Can green ones be used as well as ripe in the recipe?

    No, green ones cannot be used for this recipe, they will not have developed enough flavor. Some fruit does continue to ripen once off the tree (think bananas), but as far as I know this is not so of quince or apples. ~Elise

  35. Kitty

    I’ve used this recipe for about four years now. Every time I make my quince jelly I use google and search all the results till I find this one and follow it even though I more or less have it memorized now. Can’t seem to keep the book mark form year to year some reason.

    It’s wonderful, I didn’t know what a quince was till the first year I made this recipe. It’s now my favorite fruit. Makes an excellent addition to apple pies!

    Thank you so much for posting this for us to use!

  36. judith thoet

    I live in the Yakima Valley of WA, the largest apple/pear producing region in the US. Our neighbor has a quince tree, and I’ve been making quince jelly for 5 years. This recipe has produced the most intensely flavored jelly I’ve ever made. And the technique is based on sound food science principles. Thank you for sharing!

  37. Lynn Van Meter

    Okay guys I too love quince jelly or jam. My problem is that I’m a diabetic and am not to use large amounts of sugar. Has anyone tried making this jelly with Xylitol or some other artificial sweetener? Every body says quince tree but mine is a bush and I have to cut my quince with half apples or its so strong you can’t stand it.

  38. cindy

    Followed your recipe, but would like to know how long it boils after reaching 220 degrees before it is done? Ours reaches 220 degrees but does not sheet or wrinkle for a good half hour or longer.

    Every batch is different. Depends on the tree, the variety, the year, whether the fruit is picked early or late in the season, etc. etc. Also depends on the thermometer. I rely mostly on the wrinkle test. And as soon as I get anything closely resembling a wrinkle, I take the jelly off the heat. ~Elise

  39. Sean Beukman

    I am a fisherman on the westcoast of South Africa.

    We have been using quince jelly on fishbraais as a baste. Salt fish 1 hr, wash off salt, wind dry in the shade 1 hr. Mix Q jelly, lemon juice, pepper, lemon, thyme. Braai fish skinside down till 1/2 done. Turn skinside down,5 mins,turn back &baste. Delicious.

    P S
    You may have 2 turn a couple of times, basting everytime depending on type of fish and heat of coals, height above fire.

  40. Heather Borland

    Have just had the privilege of spending our Easter holiday at a friends 5th generation family farm in South Taranaki, New Zealand – this is back to pioneer days farming. Had a fantastic time and was given a bag of quinces off the old homestead garden trees – one of the great great grandson’s of original owner was impressed that someone would make use of the quinces as he remembers his late mother and grandmother doing. Juice currently dripping away nicely – am so looking forward to the big boil up tomorrow and the resulting delicious jelly! Thanks so much for making this simple recipe available – am so looking forward to being able to share it round the family who so generously opened their historic family farm to my family. Memories are made of things like this. PS – my middle daughter who has visited the farm several times before is Elise Rose!! Co-incidence – not a common Kiwi name :)

  41. yvonne bowen

    Is a quince bush fruit used like the fruit of the quince tree? I would like to make the jelly!

    Quince trees are often bush-like, especially if their shooters have not been trimmed off at the base. So I’m assuming that your quince bush is really just a quince tree, and that you can use the fruit. ~Elise

  42. Jo Meikle

    My mother gave me about a dozen large quinices from her tree and i unfortunately made quince ‘jelly’ all in one batch! Despite boiling it forever it did not reach the setting point (although the stuff stuck to the sides of the pan was just perfectly jellified), so i now have the most fabulous coloured, beautiful tasting quince syrup!
    Is there anything i can do to save this and make it turn to jelly? My mum suggested i try re-boiling a couple of jars at a time.

    That’s odd. Quince has a ton of pectin in so it should set. You could also just use this as a syrup over pork, or add sparkling water to it to make a tasty drink. You could try reboiling a couple of jars at a time. Note that if you changed the recipe at all in terms of the ingredient amounts, that might it not set. You might want to add a little liquid pectin to the batches you retry, no idea on the amounts. ~Elise

  43. Gen

    Hi,
    I made quince jelly last year for the first time with no problems at all. This time I spent all afternoon making it, only to find that for some reason it has stayed a rather pathetic shade of pale yellow. It also tastes very mild in comparison to my last years batch. Any ideas? It took a very long time to reach settting point, perhaps that has something to do with it?
    Would appreciate your help before I ruin the next lot!

    Hi Gen, every time I make a batch of jelly it turns out differently. It’s probably something to do with the fruit, no idea what though. ~Elise

  44. Christy

    I’ve had trouble with jelly I make typically setting too hard to spread. With the quince batch I just made, I got the thermometer out to try to get it right. It’s not a candy thermometer, but it goes higher than 220. When it got to 205 and wouldn’t budge, I did the wrinkle test, got a slight wrinkle, and jarred it. Once again – too stiff.
    Any suggestions? Is this happening because I’m doing too small a batch? I only bought a couple of quince to see whether I even like quince jelly, so it was a small pot and only about 10 oz of jelly.
    I think that I saw a comment somewhere around here about how to loosen it up again, but I can’t find it now.
    Thanks!

  45. Mariane

    Thank you all for your great info on Quinces. I have searched for info on how to use a kitchen steamer juicer, and behold, the info is here: 3 pounds of chopped quinced in a steamer for 2 hours. Can’t wait for my quinces to ripen. Jelly and membrillo are on the list of recipes to try with the 9 pounds of quince I got. Happy cooking all!

  46. Susan Crowley

    Quince does ripen once picked, a question that occurred earlier in the comments. Just let it ripen on the counter, like pears. It will turn a lovely gold. It’s best picked, I’ve found, just around the time of first frost, even after the frost if it’s not too severe.

    We have an old quince tree, and I’ve been harvesting mountains of quince off it for years. It took me many years to figure out some ways to use it (like a kind of apple sauce, as a baked meat accompaniment, or in pies with apples), and tomorrow I’ll be making my first quince jelly. It makes lovely gold spheres on the tree at Christmas time, and I suspect it may be the ancient source of the use of bright balls on Christmas trees. I’ve also heard that it’s the ancestral apple of Eden.

    Lovely fruit. I should figure out how to graft our tree.

    Very nice blog. Thank you.

    Susan in Hood River, Oregon

  47. Rob

    Hi,
    I decided to make quince jelly today. I have a number of fruit trees here & figured I best do something about the fruit instead of letting it end up as compost.
    After making grape jelly & fig jam successfully (2nd time for both) I figured quince would be easier.
    Everything is going fine BUT … after straining thru linen … the colour is similar to the pulp i.e. NOT pink. Do I need to worry yet or should I wait until its fully strained & reboiled with sugar added? When will the pink colour appear?
    Thanx Rob
    P.S. I am using flowering quince as my other quince tree failed to produce fruit this year.

    The straining color is not pink. The pink doesn’t develop until the sugar has been added and the mixture has boiled for a while. ~Elise

  48. bambi

    I have just picked a couple of buckets of olives this morning and came in to pickle them and do some quince jelly, this is an easier method than I usually do but what a fantastic idea olive jam! I’ll go out and pick some more olives and give that a try too. Thank you so much for the ideas.

  49. Marian Buller

    So glad I found this site. Made my first batches of jelly this year, none of which set properly, so I now have all the things I did wrong! Mainly trying to do too much fruit at once. Looking forward to next year!
    Marian in BC

  50. Tammy M

    Thank you to George for the excellent step by step jelly recipe. It’s my ‘go to’ site every fall when our quince are ready. We purchased a multiple variety pear tree, and after a few years, it produced an unknown variety of fuzzy ‘pears’. After much research, we found that the fuzzy ‘pears’ were quince! The pear varieties were grafted to a quince root stock which sent out shoots that grew as a part of the tree. Each fall we harvest 40 to 50 pounds of lovely quince. I’ve nearly perfected a version of jalapeno/quince jelly and I’m working on cinnamon/quince jelly as well. Last year I had so much juice and not enough time to make jelly, so I canned the juice (with nothing added) in quart jars using the pressure cooker at 5 lbs for 15 minutes. The juice turned a lovely rose color, sealed great, and allowed me to make jelly later in the year when I had more time. I believe the pressure cooking step reduced the stove top cook time for the jelly as well. I’ve also frozen the pulp for Membrillo to be cooked later.
    Tammy M Marysville, WA, USA

  51. JJ foster

    Hi, my name is JJ. I wanted to know with the directions given for quince jelly, when you add the water to cook them in, do I keep that water in the pot to mash them with, or do I strain them and add that 7cups of water on the ingredients chart.

  52. Al

    Do you only ladle the pulp into your cheesecloth and toss the water used to boil the fruit?

  53. diana Iratcabal-Bracy

    Wonderful, pretty jelly out of an ugly duckling fruit! What else do you pair with it? I want to make it the star in my Christmas baskets. Type of bread? Nuts? Cheese? Chocolates? Wine? I’m not that familiar with what to pair it with. Help !!

    • Elise

      Hi Diana, well you can’t eat most varieties raw, so it probably doesn’t belong in a Christmas basket. Cooked it is excellent as a side to pork.

  54. Diana

    After completing the jelly making process, mine looks a bit firm…what texture should the jelly be? Soft or bit firm? I did the freezer test and boiled it to 220. Looked good when I poured them into the jars. But now I’m wondering if they’re right.

    • Elise

      Hi Diana, if you did the wrinkle test on the cold plate, and the jelly wrinkled, then you’re fine. The jelly will continue to firm up as it cools and over the following weeks.

  55. Diana

    What other foods pair well with quince jelly? Cheese? What type of bread? Nuts? Thought it would make a wonderful, unique Christmas basket.

  56. Noemie

    How long is the quince jelly good for

    • Elise

      Usually I try to eat up jams and jellies that I’ve canned within one year. That said, they can usually last several years properly canned.

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong