Quince jelly

(42 ratings)
Quince jelly
Quince jelly
  • Makes: 1.5 litres

  • Prep time:

  • Cooking time:

    (plus 4-5 hrs dripping time for pulp)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe This quince jelly recipe is really simple and works just as well on crumpets as it does with red meat and cheese. Quince jelly can be expensive in the shops, even for the little tubs, so it's well worth making your own at home for a fraction of the price. The jelly has a really lovely texture that spreads over crumpets or toast really easily, as it does over crackers when served with cheese. It goes particularly well with Manchego, which is a hard cheese that's quite creamy and not too strong, and because the quince jelly isn't too sweet (much less so than jam), they go really well together.


  • 3kg ripe quinces, unpeeled
  • 1kg granulated or preserving sugar (or 500g to every 600ml of strained juice)
  • Pared rind and strained juice of 2 lemons

Quinces look rather like ugly apples and are rock-hard, even when ripe - but they do give out a beautiful perfume and are soft and fluffy when baked. These aren't actually found in hedgerows so you'll have to get them from someone you know who has a quince tree in their garden. Use the quince jelly within 12 months


  1. Wash the quinces well and cut into chunks, removing any blemished or rotten parts - it's fine to keep the skin on and the cores in. Put in a large pan and pour over enough water to just cover the fruit. Simmer until pulpy, which will take at least an hour.
  2. Put the pulp into a jelly bag or muslin cloth and leave to drip for at least 4 hrs (or overnight).
  3. Measure the juice (it's likely to be about 1.25 litres) and pour it into a preserving pan. Stir in the sugar, adjusting the amount if you have more or less, the lemon rind, tied together in a piece of muslin, and the lemon juice.
  4. Heat slowly, stirring occasionally to dissolve the sugar. Bring to the boil rapidly, skimming the scum off the top, until the jelly reaches setting point.
  5. Pot into warm, dry jars, cover and seal. Serve your quince jelly on crumpets, muffins or toast, or with roast hot or cold meats, especially game.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 57(kcal)
  • Fat 0.0g
  • Saturates 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(42 ratings)

Your comments

Jelly man

The liquid your quinces were simmering in, should also be passed thought your muslin cloth, then re-boiled along with the sugar. Enjoy your jelly!

Jelly man

Ignore any recipes that suggest the use of Lemons or pectin. Quinces are such a delicate fragrance, taste and colour, it is sacrilege to alter its natural smell and taste. Quince Jelly should only be made with 100% Quince fruit, just quarter them, do not discard anything, they are loaded with pectin and the basic recipe of boiling / straining / add the sugar and boil gain, will set wihout any added pectin. I use the same recipe as my Grandmother used, why complicate what is the simplest jelly to make. For anyone who says their jelly was tasteless, you simply picked the fruit before it was ripe. A good tip / guide, whatever variety of quince bush or tree you have, wait for them to start falling off, when they start to drop, they are ripe so pick them and enjoy them. I usually gather mine in November.


Do I discard the liquid the quinces were simmering in? It looks the same pale apricot colour as the liquid that's come out of the muslin bag.


A friend asked me round to pick her quinces, so I bought them home an have just made the jelly, it does not taste of anything!!!!


First batch I have made - utterly fantastic and no the lemon did not dwarf the delicate flavour of the quinces - going to make loads now with what quinces I have

Just Julian

Lemon works well with crab apple jelly but it is far better to use vanilla with quince.

Jolene goodtoknow Editor

Hi Liz, we're sorry to hear the quince jelly didn't turn out as expected. You do need the lemon juice to help set the jelly. If you'd like a less-lemony jelly, perhaps next time try using the juice of just one lemon and leave out the rind. Let us know how you get on.


I made this jelly in the hope of giving it to my family as Christmas presents. It was yuk! horrid!! Far, far too lemony with not a hint of the lovely quince flavour - which was the object of the exercise. The whole batch hit the bottom of the bin with a well deserved splat! What a sad waste of time, effort and ingredients. Maybe next season I'll have another try - and leave the lemons out completely...

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