Japanese Quince Jelly
Many people have Japanese Quince bushes in their garden for the wonderful spring flowers. The fruit is quite astringent-smelling, but you can still use it to make a delicious jelly.
  Serving: 15 g (1 tbsp)       Print   FavoriteLoading Add to My Favourites
  • About 2.5 kg (5.5 lb) Japanese quinces, washed
  • White sugar
  1. Chop the qunices into quarters and put them in a large pan. Add enough water to just cover the quinces.
  2. Bring to the boil and simmer for about 2 hours.
  3. Mash the mixture well with a potato masher.
  4. Strain the mixture through some muslin into a large pan. Allow the pulp to drain overnight.
  5. Measure the liquid and place into a large pan. Add 800 g of sugar per litre of liquid (0.8 oz of sugar per fl. oz. of liquid, or 1 cup of sugar per cup of liquid.) Bring to the boil with stirring and skim off any scum that forms.
  6. Continue boiling with stirring for 15 to 20 minutes. Check that the jelly will set by dropping a teaspoon of the hot liquid onto a plate that has been in the freezer. If the blob doesn’t flow the jelly will set. Otherwise continue boiling and repeat…
  7. Once you are confident the jelly will set pour it into clean, sterilised jars. Seal and label.
Titli's Tips
Don’t be tempted to squeeze the pulp when it is draining or you will squeeze some undesirable things into your liquid.

The jelly is both sweet and tart and goes well on toast.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 67 3%
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Unsaturated Fat 0.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 17.6g 5%
Dietary Fibre 0.7g 2%
Sugars 11.9g
Protein 0.1g 0%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.