Quince jelly

Create this delightfully sweet quince jelly to enjoy on fresh crusty bread or toast, or as an accompaniment to your favourite cheese platter.

  • 2 hrs 30 mins cooking
  • Makes 1 Litre
  • Print
Before you get started you may want to read our Test Kitchen expert tips on everything you need to know about jams and preserves.
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Quince jelly
  • 6 (2kg) quinces, coarsely chopped
  • 7 cup (1.75l) water
  • 5 cup (1.1kg) white sugar (approximately)
  • 1/2 cup (125ml) lemon juice, strained


Quince jelly
  • 1
    In a large saucepan, combine quince and water. Bring to the boil, then reduce heat and simmer with lid on for about 1 hour or until quince is soft.
  • 2
    Strain mixture through fine cloth and stand overnight. Allow liquid to drip through cloth slowly, do not squeeze cloth. Discard pulp (or save and use it to make quince paste).
  • 3
    Measure quince liquid. Use 1 cup (220g) of sugar for each cup (250ml) of quince liquid.
  • 4
    Combine quince liquid and sugar in a large saucepan. Stir over heat, without boiling, until sugar is dissolved. Stir in juice, and bring to the boil. Boil with lid off, without stirring, for 25 minutes or until jelly sets when tested on a cold saucer.
  • 5
    Pour jelly into hot sterilised jars; seal while hot.

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