Tag Archives: quince

Quince Marmalade

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Quince Marmalade
Recipe type: Marmalade
Cuisine: British
  • (4lb) of quinces
  • 5 lemons
  • 1.2kg (2lb 8oz) sugar
  • 1.4l (2½ pints) water
  1. Remove the fur from the quince skins. You can do this by wiping them with a damp cloth or washing up pad.
  2. Cut the quinces into quarters, removing the cores and seeds.
  3. Add the water to the preserving pan.
  4. Dice the quinces and place in the pan.
  5. Put the cores and seeds in a cloth bag, tie the neck, and put the bag in the pan.
  6. Thinly slice the lemons and add to the pan.
  7. Bring to the boil over a medium heat and simmer for about an hour. Stir occasionally to prevent burning.
  8. Remove the cloth bag and discard the contents.
  9. Warm the sugar (1 minute in a microwave) , then add to the pan, stirring to make sure it is all dissolved.
  10. Bring to a rolling boil and cook until the marmalade reaches setting point, and is a deep pink colour.
  11. Pour into hot sterilised jars and seal.

Quince Jelly

Quince Jelly
Recipe type: Jelly
Cuisine: British
  • quinces
  • sugar
  1. Clean the quinces, discarding bad ones.
  2. Cut the fruit into quarters and remove the cores and pips.
  3. Put the fruits in a preserving pan with just enough water to make them float.
  4. Bring to the boil and keep boiling until the quinces are soft but not reduced to a pulp.
  5. Hang a jelly bag over a bowl large enough to hold the contents of the pan.
  6. Fill the jelly bag with the contents of the pan and leave the mix to drip through over night.
  7. Measure the juice collected in the bowl, and weight out 450g (1lb) of sugar for every 600ml (1pint) of juice.
  8. Place the juice and sugar into a preserving pan and bring to the boil slowly.
  9. Stir constantly to make sure the sugar is all dissolved.
  10. Keep boiling until the jelly sets when tested.
  11. Pour straight into prepared jars whilst still VERY hot.

Quince Jam

Quince Jam
Recipe type: Jam
Cuisine: British
  • 1kg (2lb 3oz) quinces (weighed AFTER peeling and coring)
  • 1 large lemon
  • 1.2l ( 2 pints) water
  • 1.5 kg (3lb 5oz) sugar
  1. Peel and core the quinces until you have 1kg (2lb 3oz) of prepared fruit.
  2. Cut the quince flesh into small chunks.
  3. Place the quince, water and lemon juice in a preserving pan and cook until the fruit is tender and soft.
  4. Add the sugar and bring to the boil slowly, stirring all the time to ensure that all the sugar is dissolved.
  5. Boil well until setting point is reached.
  6. Transfer to warmed and sterile jars. Seal well.