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Quince Jelly

1.5 kg quinces


Juice of 1 large lemon


Wash quinces and remove any imperfections.

Put quinces in a saucepan and just cover with water

Bring to the boil and then simmer for 15 minutes or until the quinces are soft and the water is a lovely dark pink colour.

Strain the quince and liquid through a cotton bag (with handles) overnight.

For each cup of liquid add 1 cup of sugar. Add lemon juice.

Bring to the boil, stirring occasionally  to dissolve the sugar.

Continue until setting point is reached.

Pour into jars with a funnel and seal immediately.

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