Quince Jelly recipe

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Ingredients

7 ½ cups sugar
3 fluid ounces liquid pectin
4 ½ cups water
3 pounds quinces, cored and chopped, peels on
¼ cup lemon juice

Nutrition Info

206.5 calories
carbohydrate: 53.7 g
cholesterol: : -
fat: : -
fiber: 0.9 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 2 mg
sugar: 46.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.

  2. Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.

  3. Store sealed jars in a cool dark place. Refrigerate jelly after opening.

Recipe Yield

8 (1/2 pint) jars

Recipe Note

An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit.

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