Quince jelly

Contains pork – recipe is for non-Muslims only

Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It’s a great way to use up a glut of the fruit

  • Prep:20 mins
    Cook:2 hrs
    plus 4-8 hrs straining
  • Easy

Nutrition per serving

  • kcal 34
  • fat 0g
  • saturates 0g
  • carbs 9g
  • sugars 0g
  • fibre 0.1g
  • protein 0g
  • salt 0g


  • 1.5kg ripe quince, chopped
  • 1 lemon, zest peeled into strips, juiced
  • 900g preserving sugar (you may need less)
  • 1 tbsp orange blossom water (optional)


  1. Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.

  2. Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.

  3. Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.

Suggested recipes from this collection...