This Rich Quince Jelly Is A Sweet Delight Any Time of Day |

This Rich Quince Jelly Is A Sweet Delight Any Time of Day [Recipe]

A rich quince jelly was never in my plans, but once I made it, I realized how much I love the flavor. Have you heard of quince before? This fruit is a mix of apple, pear, and citrus in one. I love using it in the summer, as it is sweet but also refreshing.

A Rich Quince Jelly Is Just What You Have Been Craving All Along

To make this recipe, I use about 3 pounds of quinces. Since this fruit isn’t always in season, when it is, I buy it in bulk and make jelly and jam whenever possible. You can use other fruits, though, such as apples, pears, oranges, or peaches.

I also add white sugar, but you can use other sweeteners, like granulated sugar, brown sugar, honey, or corn syrup.

Text area that says  "This Rich Quince Jelly Is A Sweet Delight Any Time of Day, Vegan & Gluten-free, 4 simple ingredients, makes 5-6 jars," followed by a photo of a clear glass jar containing quince jam next to fresh quince fruit

Finally, as with any jelly, you need to use an acid. I use citric acid, but you can add lemon or lime juice, or even vinegar in a pinch.

To cook this quince jelly, I start by cutting the fruit without peeling them. I suggest you save the cores too. I then put the quinces in a deep pot and cover it with 6 cups of water. I keep cooking until the mix is reduced to about 4 cups, then I add the sugar.

To test whether my mix is ready, I place a drop of it on a plate and test to see if it is thick enough. If it is thick, I add the citric acid and simmer for 3 more minutes.

After the jelly is ready, I ladle it into my jars and let them cool for a few hours. Remember to flip your jars upside down before cooling them, as this helps the jelly expand and cool down slowly.

Follow my steps and you’ll have a tasty new flavored jelly to eat as a treat any time of the day.

Rich Quince Jelly

Recipe by Gillian Lightman


  • 3 lbs (1.3 kg) quinces

  • 4 cups (512 g) sugar

  • 6 cups (1.4 L) water

  • 1/2 tsp citric acid


  • Wash and cut quinces. Do not peel and keep core.
  • Place quinces in a large pot then cover with water. Bring to boil.
  • Simmer for 30 minutes.
  • Strain and measure quince juice. You’ll get approximately 4 cups.
  • Pour it back on the pot and bring to boil.
  • Add sugar, use 3/4 cups of sugar for every cup of juice.
  • Stir until sugar is completely dissolved.
  • Simmer, remove any foam that rises on top.
  • Cook until ready. To test put a small drop of jelly on a plate, it should thicken after a minute.
  • Add citric acid, simmer for further 2-3 minutes then remove from heat.
  • Gently ladle into hot jars, leave 1/4 inch (6 mm) headspace.
  • Wipe jar rim then apply lid and ring. Adjust to fingertip-tightness.
  • Process for 15 minutes (adjust for altitude).
  • Turn heat off, let jars sit for 5 minutes to settle.
  • Remove jars and cool for 24 hours. Do not place jars on a cold surface or where there’s cool draft as jars may crack.
  • After 24 hours, check the seal on lids by pressing down the center, the lid shouldn’t wiggle and must feel nice and solid.
  • Any unsealed jars must be refrigerated and consumed first.