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I made this for the first time 3 years ago. Wonderful easy recipe, turned out wonderful. Now a family favourite. I have just started cooking this year’s batch. The house smells devine
I’ve just made up this years batch of juice straining now. I hope it’s as good as last years jelly. Superb…
what colour should the syrup be before sugar is added
lovely, tasty, tart, delightful jelly. Rare to have quince in this area, but found 2 yards that have them and the owners glad to give me the fruit in exchange for some jelly. So pretty in the jar—rosey/orange but darkens to a dark orange in about 6 months. a big hit with everyone that gets a jar.
Delicious, but could not get it to set.
Hi Peg, you might find that it sets up over time.
Hi Elise I am a little confused by the recipe it states in the ingredients section to leave skin on but on the first stage of cooking states cover peeled quince with water.im not sure which to do .thanks
Hi Elizabeth, great question! I can see where that can be confusing. Actually the traditional way to make apple or quince jelly is to leave the peels on. There is more pectin close to the peels. I made this batch of quince jelly with my friend George (who is no longer with us RIP) and I’m not sure why he peeled his quince. Perhaps because there were blemishes? I don’t remember. There is plenty of pectin in quince and in the core, so you can peel the quince or not, it won’t really make much of a difference. I’ve removed the reference to the “peeled” quince in the instructions, so hopefully it won’t be confusing any more.
Hi I used this recipe and it was great turned out exactly as I hoped the recipe was easy to follow and very clear first time I made Quince jelly I would give you A5 star
I just made this with fruit from a flowering quince bush (which isn’t the same as tree quince….smaller, but also edible and has the same properties as larger, more typical quince). I didn’t peel the quince, as other recipes don’t, and I saved time by cooking my little, odd quinces in a pressure cooker for 5 minutes (natural release). The color and the flavor of the finished jelly are just beautiful. Thank you, Elise!
I must have done something really wrong! 2kg of Quince and 3.5Lt of water and still very little juice!
Hi Jose, that has happened to me on occasion. When there isn’t enough juice coming out, I add boiling water to the purée.
Brilliant hard work but well worth it. -S
Do you peel the quince? Your ingredients say to leave skin on. I am looking forward to trying this. Thank you.
Hi DB, there is no need to peel the quince.
This turned out really well, thank you.
I would process the quince jelly the same way I do my crabapples. Wash your jars in the dishwasher using the sanitize cycle. Leave the jars in the dishwasher to hold the heat. I try to time them finishing to the jelly process. Lids go in a pot that is at a simmer with boiling water. Sealer rings on standby.
When you hit the jelly stage, pull 1 jar at a time out of the dishwasher and fill. I like to set them on a towel to help hold the heat. Ensure the rim is clean and then place the lid and rings (don’t over tighten) Leave them alone until they completely cool. The lids will start to ping almost immediately. The secret is to keep everything as hot as possible so watch your fingers.
This season I did 48 jars of crabapple jelly and every single one sealed perfectly.
Making the jelly yestereday and i have put the sugar in at the begining of the process, just 4 cups to the 1.6 kgs f quince 7 cups water i have strained it off and it looks great , i will boil up again, but was not sure if this will muck up the process ? i will taste before i add anymore sugar it may be ok ? i hope so,
i am replying to myself , i continued the process boiled up the strained juice and added 4 cups of sugar and it came out really well and really clear, so putting the sugar in first did not muck up the process at all. But wont make that mistake again.
Good to know Julia!
we harvested quince for the first time last year from our own trees. After washing, we cut the quince, discarded the seeds. We used a steam juicer, easy process. Made delicious jelly from the juice. We froze the leftover pulp in containers. We use the pulp like applesauce over cereal, no sugar added. Delicious!
I used a steam juicer to get the quince juice. No straining or waiting, and the result was a beautiful and perfectly clear juice. Ole!
Hi Elise, thank you for what looks to be a wonderful quince jelly recipe. I’m wondering if, when preparing the fruit, I can cut them into ‘spiralized’ ribbons using a stand mixer spiralizer attachment, instead of cutting into quarters. I’m hoping I can cut into these smaller pieces, (coring & leaving peel on,) by machine to save time & cutting strain on my hands! Would this smaller fruit piece negatively effect the outcome? Thanks! Kit, Vancouver BC
Hi Kit, sure! You’re going to end up mashing them anyway.
Ok thanks! I’ve just sliced them all up now & ended up with 7 lbs. Would it be fine to cook a double recipe or would it be best to do separately? Cheers, Kit
Hi Kit, it’s usually not a good idea to double jam and jelly recipes. I would do two separate batches.
Just don’t purée the fruit like I did I year as you don’t get as much juice , the potato masher is the best . good luck Paula Maple Ridge .
Your instructions on the canning process were good, except I need clarifying on when the sterilized lids are put on the jars. Do you submerge the jars again in the hot water for 10 minutes to ensure a seal or just seal the jar and put it away to cool?
I love quince and really enjoyed reading all the comments. When my Aunt was with us she made the paste and I could never get enough of it. Our neighbor has a tree that she never did anything with. I always obtained some quince and made jam almost like applesauce but I loved it. I have added this to cookies, breads and last year I found a recipe for Membrillo cookies that were a hit with everyone in the family. The pickiest eater wants to know when I am going to make the cookies again. She said she couldn’t stop eating them, I was surprised because she turns her nose up at almost everything. I wasn’t aware that so many people loved this fruit. I have been asked about its history and I just thought it was an old-fashioned pioneer fruit, lol. Next year we will make sure that the neighbors take care of the tree to bear giant fruit like in past years. This year the fruit is very small as I don’t believe they watered it much. Thank you for any insight on the boiling of the jars.
Hi G, submerging the jars in a hot water bath for 10 minutes will help the jars seal. If you plan on using up the jelly in the next few months, then personally I wouldn’t bother. But if you want the jelly to have a real good seal and last for a long time, then yes, a water bath is a good idea. Note that the only thing that can happen to this jelly is mold. Any bacteria will not be able to survive because of the sugar content. Since my friend George never bothered with a canning lid, and did all of his jelly canning with parafin, and never had a problem with mold, I don’t worry about it. That said, the “official” word from the canning companies like Ball? Water bath.
if you do’t do the hot water bath the same day is it too late to do it the next day or just let it go and see what happens?
Hi Rosie, I typically do not do a water bath for jelly recipes that have a standard amount of sugar, like this one does. I just sterilize the jars. The high percentage of sugar will inhibit the growth of any bad bacteria. That said, if I were to do a water bath a day after I had already canned the jelly, I would actually empty the jars into a pot, re-sterilize the jars, re-heat the mixture, pour back into clean jars, seal, and then do a water bath.
Hi Elise I have made this recipe for a few years now but always struggle at the straining method we use a fine painter straining mesh bag we can ladle 5/6 cups of mash but hardly any liquid comes out , my husband is so tempted to squeeze the bag but I know this makes it cloudy , how runny should the mash be and out of 5/6 cups of mash how much liquid are we suppose to have . Thanks appreciate your help . Paula Vancouver BC
Hi Paula, the mash should be very runny, like runny applesauce. If it isn’t, just add more water to it before you put it in the mesh bag. If you start with 3 1/2 pounds of quince, and add 7 cups of water (not counting additional water) you should end up with 4 to 5 cups of juice.
Hi Elise , does it make a difference instead of using a potato mashed use a hand blender ? I added more water to the mash as you mentioned but the final product in the jar colour is a very light orange not the deep red it should be . I generally make the quince to make the quince to give away as Xmas gifts as my tree produced about 50lbs. I just want to get it right , thanks so much Paula , appreciate your time .
The juice will initially be a very pale orange in colour. As it begins to caramelise, it will deepen in colour, and in fact the deep red colour you will eventually see in the pan will be an indication that it is time to start the “frozen plate wrinkle test”. It takes time, but it’s worth the result!
Hi Mike, the color does change to a deep red as it cooks, but I don’t think this a result of caramelization. Caramelization has to do with the cooking of sugar and has its own flavor, which actually you don’t want in this jelly.
the quinces are not turning a deep red – don’t despair! Quinces that are full of tannin turn a deep ruby red colour, those that have fewer tannins may stay a light colour. Tannin concentration varies on where it is grown.
what can i do with the pulp that is left in the seive??
Hi Emilia, not much. I’ve even tried making fruit leather with it and it wasn’t very good. If you come up with something that you like, please let us know!
You can make membrillo (quince paste)! Delicious with crackers and cheese and super expensive to buy in stores. Have a google for some membrillo recipes.
We have a great membrillo recipe right here: http://www.simplyrecipes.com/recipes/membrillo_quince_paste/
Can you skip the peeling step if you use a chinoise to create the puree? For membrillo (not the jelly)!