Quince Jelly
A naturally pectin-free quince jelly recipe yields a delicate flavor and exquisite color.
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Instructions
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Start boiling water to sterilize canning jars.
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Wash quinces, remove stems and cores, then chop into large chunks.
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Place chopped quince in a large pot with water, bring to a boil, then simmer for one hour until soft.
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Mash the cooked quince until soupy; add more water if needed.
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Strain the quince mash through cheesecloth for two hours, collecting at least 4 cups of juice.
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Measure the juice into a large pot and add 3/4 cup plus 2 tablespoons of sugar per cup of juice.
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Bring the juice to a boil, stirring until the sugar dissolves, then stir occasionally until it reaches the gel point.
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Ladle the hot jelly into the sterilized jars, leaving 1/2-inch headspace, and secure with lids.
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Process the jars in a boiling water bath for 5 minutes, then remove and cool completely.