Description
This quince jelly jam recipe transforms golden autumn quinces into a ruby-colored preserve. With their naturally high pectin, quinces ensure a perfect set and unmatched floral aroma for an exquisite homemade delicacy.
Ingredients
Scale
- 1 kg fresh quinces (firm, aromatic, golden skin)
- 2 litres filtered water
- 1 thick-skinned lemon, halved
- Granulated sugar (1 cup per 1 cup of extracted juice, about 3-4 cups total)
- Optional: 2 tbsp apple cider vinegar or white wine vinegar, raw cane sugar, stevia blend, cinnamon stick, or star anise pods
Instructions
- Wash quinces thoroughly and rub off natural fuzz. Roughly chop into 2-inch pieces, keeping skin and cores for pectin.
- Place chopped quinces and lemon halves in large pot with 2 litres water. Bring to boil, then simmer 1 hour until soft.
- Allow mixture to cool 2-3 hours or overnight for maximum juice extraction.
- Strain mixture through jelly bag or muslin-lined colander overnight without pressing to keep jelly clear.
- Measure juice, return to pot, and add 1 cup sugar per cup of juice. Stir until dissolved, then boil vigorously 15 minutes, skimming foam.
- Test set with chilled plate: jelly should wrinkle when pushed. If not, boil 3-4 more minutes and retest.
- Ladle hot jelly into sterilized jars, leaving ¼ inch headspace. Seal and process in boiling water bath for 10 minutes.
Notes
Do not press fruit pulp when straining, or jelly will turn cloudy. Always maintain the 1:1 juice-to-sugar ratio for proper set and safe preservation.
- Prep Time: 30 minutes
- Cook Time: 1 hour + 20-30 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: Traditional
Nutrition
- Serving Size: 1 tbsp
- Calories: 52
- Sugar: 13g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.2g
- Protein: 0g
- Cholesterol: 0mg