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Quince Jelly

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  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

  1. three quarts of cooked sliced quinces
  2. One cup of water
  3. Cut
  4. three-quarters cup of sugar

Possible health benefits

General information, not medical advice.

  1. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Wash the quinces and then cut in half, and remove the seeds and cores and pare.
  2. Cut the pared quince in thin slices and then place in a bowl and cover with cold water.
  3. Place the parings and seeds of the quinces in a preserving kettle, and cover with cold water.
  4. Bring to a boil and cook until the parings are very soft.
  5. Mash frequently and turn into a jelly bag, and let drip.
  6. Measure the quince juice or liquid and return it to the preserving kettle.
  7. Bring to a boil and cook for ten minutes.
  8. Then add three-quarters cup of sugar for each cup of juice.
  9. Stir to thoroughly dissolve the sugar and then bring to a boil and cook for ten minutes.
  10. Pour into sterilized glasses.
  11. Cool and cover with melted paraffin and store in the usual manner for jellies.
  12. Now place the quinces which were cut into thin slices and cover with cold water in the preserving kettle, covering the sliced quinces with water two inches above the fruit in the kettle.
  13. Bring to a boil and then cook slowly until the sliced quinces are soft.
  14. Drain off the juice and then measure the cooked fruit.
  15. Return to the kettle and add One quart of sugar, One cup of water to every three quarts of cooked sliced quinces.
  16. Place on stove and cook slowly until a very thick jam.
  17. Fill in sterilized jars and adjust the rubber and lid and seal.
  18. Process in hot water bath for fifteen minutes and then cool and store.
  19. Use the liquid strained from the cooked quinces for jelly, following the rule for quince jelly.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Sieve
  • Colander
  • Kettle