Quince Jelly

"Australian Women's Weekly recipe. If you don't want to discard the pulp you can make Quince Paste with it. My quinces weren't very juicy so I only made 1 cup of juice- let me know if you have the same problem and I'll update the quantity."
photo by a food.com user photo by a food.com user
Ready In:
5 cups




  • Combine quinces and water in large pan, simmer, covered, about 1½ hours or until quinces are very soft. Strain mixture through fine cloth. Allow liquid to drip through cloth slowly several hours or overnight, do not squeeze cloth; discard quince pulp.
  • Measure liquid, allow 220g (1 cup) sugar to each cup of liquid. Return liquid to pan with sugar, stir over heat, without boiling, until sugar is dissolved. Stir in juice, boil, uncovered, about 20 minutes or until jelly sets when tested. Remove from heat, stir in brandy. Allow bubbles to subside, pour into hot sterilised jars; seal while hot.

Questions & Replies

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  1. Hi Chickea! :wave: I made this yesterday and I am not going to give any star ratings yet, as I am sure I must have done something wrong! The quince jelly is pretty and did set, but the set was like a very sweet syrup set! The sugar quantity seems to be very high! I do have a quince jelly recipe in an old cookbook, I will look at that, make some more (I have about 15+ kilos of quince still to pick!) and report back in an attempt to try and help with the amounts in this recipe! The recipe is well written and I am sure it will work with less sugar - I will let you know! I did take some photos, and it does look SO pretty - but the texture is like syrup that has set - very sweet! I hope this helps, I will let you know! Merci anyway, for giving me a way to use my quince up! FT:-)


I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
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