2013 Food Preservation Season: Quince Jelly

November 17, 2013 · 3 comments

quince jelly // Wayward Spark

What: quince jelly

Main ingredients and where I got them:  The quince was from my visit to the USDA National Clonal Germplasm Repository, and the honey was from our bees.

How much: lots, about 22 cups total I think


from the Pomona’s Universal Pectin directions

4 cups quince juice
1/4 cup lemon juice
4 teaspoons calcium water (comes in the Pomona’s package)
1/2-3/4 cup honey
4 teaspoons Pomona’s Universal Pectin


Stir together the quince juice, lemon juice, and calcium water together in a medium-sized pot. Stir together the honey and pectin powder. Bring the juice to a boil. Add the honey mixture, stirring constantly. Bring the jelly to a boil again, and cook for another 1-2 minutes. Remove from heat. Ladle the hot jelly into sterilized jars, leaving 1/4″ headspace. Wipe the rims and screw down the rings until “finger tight”. Process in a boiling water bath for 10 minutes.

quince and quince juice // Wayward Spark

Other Comments: 

My brilliant friend Rebecka tipped me off about a super easy way to make quince jelly: steam juicer. Forget the whole boiling and straining and cheesecloth messy business. If you have a steam juicer or know someone who owns a steam juicer, put that thing to good use with quince. It’s pretty stress free. (I discussed steam juicers here.)

Two particular things that impress me about quince: the gooey bit of pectin slime around the seeds and the seemingly miraculous color change during cooking.

This quince jelly is mild but delicious. I’ve heard about quince preserves that add all sorts of different spices (perhaps similar to my spiced quince leather), but I’m really liking this straight-up version.

I tasted the quince juice before jelly-ing and was really surprised by how palatable it was when I was expecting something acrid and astringent. After tasting, I really dialed back the amount of sweetener I had planned on using, and I’m pretty happy with the result.

If you don’t have a steam juicer or you want to use sugar instead of honey, hop on over to Marisa’s quince jelly recipe on Food in Jars.

Quince jelly always reminds me of Eric Carle’s Walter the Baker, a favorite book in our house.

quince // Wayward Spark

This is part of a collection of posts documenting my food preservation activities this summer/fall (more info here). Please feel free to comment with a link to food preservation activities on your own blogs or links to recipes you’re following or you’d like to try from other blogs.

{ 1 comment… read it below or add one }

Mary Elizabeth Ruhter November 30, 2018 at 8:15 pm

How many quince did you use to get 22 cups of juice? (How much: lots, about 22 cups total I think)


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