Quince Jelly: Quick Recipe With And Without Jam Sugar

You only need four ingredients for this simple quince jelly recipe and it works without any jam sugar. Practical: The finished spread can even be kept for several years.

Quinces are in season in Germany from October to November. During this time you will find regional fruit at the weekly market or in well-stocked supermarkets. The fruits taste like a mixture of pear and apple and in just a few steps you can prepare a delicious quince jelly from them. Caution: the local varieties taste rather bitter raw.

Quince Jelly Recipe: The Ingredients

This quince jelly recipe makes about ten glasses. You need the following ingredients:

  • 1.5 kg of quinces
  • 1.5 liters of water
  • 500 grams of sugar
  • juice of a lemon

You will also need the following items:

  • a sieve
  • a passing cloth
  • 10 boiled mason jars

Quince jelly: step-by-step instructions

You need some time to make homemade quince jelly – because the mixture has to cool overnight. This is how the recipe works:

Rub the quinces with a cloth to remove the fluff.
Wash the fruit and remove the stalk and core.
Cut the flesh into cubes.
Put the quince cubes in a saucepan with the water and sugar. Boil the mixture for about 50 to 60 minutes.
Line a sieve with a clean kitchen towel or cheesecloth. Place both in a large pot.
Place the quince mixture in the colander and squeeze the cooked quinces with a spoon to drain the quince juice into the saucepan. Let the juice cool overnight.
The next day, boil the quince juice with the lemon juice again until the mixture gels.
Skim off the foam. Now you can pour the quince jelly directly into the boiled jars.
Immediately seal the jars and turn them upside down for a few minutes. Finished!
Store the finished quince jelly in a dark and cool place like a pantry. It can stay there for several years.

Variations: Quince jelly recipe with ginger and vanilla

Modify our quince jelly recipe as you wish to refine your homemade spread.

We have summarized a few variants:

Ginger: Peel about 30 grams of ginger and cut into thin strips. Boil the ginger with the water, the sugar and the quince in the saucepan right at the beginning. There it gives off its taste to the quince juice. For a more intense ginger taste, you can also squeeze out the ginger pieces in the sieve.

Vanilla: Cut a vanilla pod lengthways. Scrape out the pith. Add this to the liquid quince jelly while you boil the mixture for the second time.

Quince jelly: That’s why it works without jam sugar

You do not need any preserving sugar for our quince jelly recipe. Because quinces contain a lot of pectin, a natural gelling agent. By cooking the fruit, you release the pectin – and the quince jelly forms a solid mass on its own.

Make quince jelly yourself: That’s why it’s worth it

If you make your own quince jelly, you decide on the ingredients and the sugar content. In addition, the recipe contains no flavor enhancers, flavorings or preservatives.

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