Traditional Portuguese Quince Jelly
Quince jelly uses peel, cores and pips left from marmelada. These parts release pectin while cooking; the liquid is then strained without pressure and cooked with sugar until it forms a transparent gel.
- Yields
- 2–3 small jars
- Prep
- 20 min (+ straining)
- Cook
- 1 hr 15 min
Ingredients
- from 1.5 kg quinces Quince peel, cores and pips
- enough to cover Water
- 750 g per litre strained liquid Sugar
- 1 tbsp Lemon juice
Method
Wash the quinces thoroughly before removing peel and cores. Put the trimmings in a non-reactive pan and just cover with water.
Simmer gently for 35–45 minutes, until the peel is very soft and the liquid fragrant.
Pour through fine cloth or a jelly bag and let it drip by gravity. Do not squeeze if you want a clear jelly.
Measure the liquid. Add 750 g sugar per litre, stir in the lemon juice and boil uncovered, skimming off foam.
Begin testing after 20 minutes: a drop on a very cold plate should wrinkle when pushed. Remove from the heat immediately.
Pour into sterilised jars. For room-temperature storage, follow a validated water-bath canning process; otherwise cool and refrigerate.