Quince Jelly

Quince Jelly

No ratings yet
Servings: 4
Calories: 697


  • 4 lb quinces chopped
  • 6 pints water
  • 1 lb granulated or preserving sugar per pint of juice


  • Put the quinces into a preserving pan or large heavy saucepan and add the water.
  • Bring to a simmer, then simmer for about 1 hour until very soft and pulpy. Mash well, then strain.
  • Measure the strained juice into the rinsed out pan and add 1 lb (450 g) sugar per pint (600 ml) of juice.
  • Heat until the sugar is dissolved, then boil rapidly until setting point is reached.
  • Skim quickly, then pour immediately into warmed jars, top with waxed discs and cover the jars. Makes 3 lb (1.4 kg)
Calories: 697 kcal
Carbohydrates: 183 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 55 mg
Potassium: 896 mg
Fiber: 9 g
Sugar: 113 g
Vitamin A: 181 IU
Vitamin C: 68 mg
Calcium: 72 mg
Iron: 3 mg
Dishes Desserts, Jelly
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating