Make your own quince jelly: a delicious and simple recipe

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About this: Maria Wendell

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Autumn is quince season: the yellow fruits are almost inedible raw, but good for making jam and jelly.

In summer, jam lovers can’t help themselves from the fresh fruits that need to be preserved: strawberries, raspberries, cherries… And what does autumn have to offer? That’s where the quince comes into play. has from Season from September to November. Although rarely found in the supermarket, it can be found at weekly markets and farm shops.

Quince tastes good as jelly or jam.
Quince tastes good as jelly or jam. © J. Pfeiffer/Imago

Externally and botanically, it is related to apples and pears. a distinction is made between apple quince pie and something softer quince pear. Unlike the related fruit, quince is not a suitable raw vegetable, its flesh is too hard and very acidic. Preserved, on the other hand, they convince with their intensive aroma and valuable ingredients such as pectin and potassium. They are suitable for the production of quinces Jam, juice, syrup, compote and even wine, liqueurs and schnapps. knows a simple recipe for quince liqueur. But they also taste good as a dessert or baked in the form of quince bread. Quince, chutney or puree can also be served with hearty dishes, such as meat.

Make your own quince: you need the following ingredients

You will need quince jelly to make the basic recipe only three ingredients: quince, sugar and water. First, the fruit must be juiced before it can be turned into jelly. You can make it even tastier with other flavors, for example lemon, cinnamon, vanilla essence or ginger.

  • 1 kg of quince
  • the water
  • 1 kitchen towel or cheesecloth
  • 500 g of canned sugar 2:1
  • Mason jars with lids

Make quince jelly yourself: Here’s how

  1. Quince has one flufffirst you need to rub it well with a dry cloth or brush.
  2. Then wash the quinces and remove the stems.
  3. Roughly chop along with the fruit the corewhich gives extra flavor.
  4. Place the pieces in a large saucepan and add enough water to cover the quince.
  5. Now bring everything to a boil, then reduce the heat and let it simmer, covered, for an hour or until the fruit is soft and split.
  6. Line a large strainer with a damp cloth and place in a saucepan to catch the juice.
  7. Place the cooked quinces with the liquid in the colander and let them drain for 12 hours, preferably overnight. Do not tear the fabric, otherwise Cloudy quince juice becomes!
  8. The next day, put the collected liquid (up to 700 ml) back into a saucepan and add the marmalade sugar. If not enough liquid comes out, you can do it too apple juice fill up
  9. Sterilize mason jars by washing clean jars and lids with boiling hot water.
  10. Now bring the quince juice and sugar mixture to a boil again and leave for at least three minutes. Move again and again.
  11. execute gel test Author: Place a spoonful of the beer in a small dish in the freezer. Allow the jelly to cool and check if it is firm enough. If not, let the mixture simmer for a few more minutes and then repeat the gelling test.
  12. Now you can sterilize the gelatin mason jars fill up Close the lids tightly and turn the containers upside down for a few minutes.
  13. Allow the gelatin to cool completely.

Tip: You don’t have to throw away the cooked quince pieces you’ve collected: process them in a blender or with a hand blender. quince jam. It tastes good as a dessert sweetened with raw cane sugar or dates.

Quince jelly on bread, cakes or hearty

Jelly doesn’t just taste good at the breakfast table, for example, to spread it on homemade bread or cakes. It is delicious for making waffles or pancakes and cookies (for example, for chutneys). Or make your porridge fruitier with quince jelly. Keeping homemade quince jelly About 6 to 9 months in the refrigerator. So you can enjoy the full power of the fruit during the winter. Enjoy your meal!

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