Quince Jelly

Puddings and cakes

  • Serves: 4
  • Preparation time: 30 minutes
  • Cooking time: 1 hour and 20 minutes
 © National Trust / Greyfriars


  • 6lb (3kg) Ripe quince
  • 2 1/4lb (1kg) Granulated or preserving sugar (or 1lb/500g for every 1 pint of liquid)
  • Pared rind and strained juice of 2 lemons



  1. Wash the quince well and cut up including skin and core.
  2. Place in a large pan with enough water to cover it and simmer until pulpy - this should take an hour.
  3. Put the pulp in a jelly bag or muslin and leave to drip for 4 hours or overnight.
  4. Measure the liquid and pour into a pan. Add the sugar, adjusting according to the quantity of liquid.
  5. Add the lemon juice and the rind, wrapped in a piece of muslin.
  6. Heat slowly to dissolve the sugar then quickly bring it up to the boil.
  7. Boil for 10 minutes and test for setting point.
  8. Pot into warm, dry jars and seal.

Top tip: Setting point

Test the setting point by putting a plate in the fridge to make it cold. Once the jelly is ready to be tested, drip a little onto the cold plate and leave for a couple of minutes. If it wrinkles up when you run your finger in it, the jelly is set. If not leave the jelly to boil for longer and test every 3-5 minutes.