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Quince Jelly


"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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45 m servings 206 cals
Original recipe yields 32 servings (8 (1/2 pint) jars)


  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Note
  • Processing times may be different in your area. Follow the guidelines provided in your area for preserving foods by your local university extension.

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Read all reviews 14
  1. 16 Ratings

Most helpful positive review

Works well and is a family favorite.

Most helpful critical review

You don't really need to add pectin to quince jelly. Quince is tart enough that it supplies its own pectin. Just put the same amount of sugar in as you have liquid from cooking the quinces and...

Most helpful
Most positive
Least positive

You don't really need to add pectin to quince jelly. Quince is tart enough that it supplies its own pectin. Just put the same amount of sugar in as you have liquid from cooking the quinces and...

Actually you are not quite correct. Quince is wonderful eaten raw. Growing up in Germany it was a great summer treat for us kids. Yes, quince is quite tart, and it has a texture even grainier th...

No need to add pectin!!

Works well and is a family favorite.

I did not even know what quince was until some one gave me a sack full --tried this recipe and every one raved about it--of course I took all the credit.:)

Finally! A recipe for the sweet little Quince tree the owner of the home before us left us. Last fall, I had no idea what to do with the quince - and the sweet smell of a quince can be deceivi...

I have not tried this recipe yet, but one can eat a quince raw. I used to eat them sprinkled with salt as a kid.

my grandmother always made quince jelly and it was my favorite. i can't find it anywhere in stores. her recipe did not use pectin either, and the sugar was a little less than the same volume of ...

Good receipe clearer jelly comes out if you don't squezze the cheese cloth Just let it drip out maybe even over night. You can also make jam with quince if you chop up the fruit small and prepar...