Quince jelly: fall delight

Quince jelly: fall delight

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Quince jelly is undoubtedly one of the best ways to use the delicious quince of your quince tree.

This will allow you to keep your jellies in jars for many months, the fruit of an often abundant and generous harvest.


  • 800 gr of sugar / kg of juice
  • Quinces according to harvest

Necessary material :

  • 1 large pot
  • 1 drainer
  • 1 muslin (it can be 1 tea towel)
  • Jam jars

Read also: health benefits and virtues of quince

The quince harvest

Picking quinces depends a lot on the region.

They should be picked on the right date both to have the largest possible fruit and also the most ripe possible.

The most suitable date often coincides with the first fall, sometimes even with the onset of the first frosts.

Quince jelly recipe

  • Cut the quinces into several pieces, taking good care of parting hearts
  • Enclose these hearts in a small closed muslin that you will place in the middle of the fruits when cooking.
  • Cover everything with water, cook the ’
  • Drain overnight, or use a small press to collect as much juice as possible.
  • Care should be taken not to throw away the remaining pulp to make delicious fruit pastes.

Let the resulting juice stand for 24 hours……. Everything is ready to start cooking.

Cooking quince jelly

  • Add the sugar at the rate of 800 gr for a kilo of juice along with a lemon juice and a vanilla bean cut into pieces.
  • Bring the mixture to a boil and then cook for 30 minutes approximately while stirring with a wooden spoon.

Stop cooking when the mixture starts to stand gelate at the end of your spoon.

  • Put in a pot and close.

Recipe proposed by Paloup, specialist in jams and jellies.

  • Also find out how how to grow a quince tree in your garden



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