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Delia Smith Quince Jelly Recipe

Delia Smith Quince Jelly Recipe

Delia Smith's quince jelly recipe turns an underused autumn fruit into a beautifully fragrant, rose-pink preserve with a perfect natural set.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 Standard jars
Course: Dessert
Cuisine: British
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 1.5 kg quinces roughly chopped (skin, cores and all)
  • Juice of 1 lemon
  • Water to cover
  • Granulated sugar 450g per 600ml strained juice

Method
 

  1. Wash and roughly chop the quinces, skin, cores and all.
  2. Simmer with lemon juice and water to cover for 45–60 minutes until soft.
  3. Strain through a muslin cloth or jelly bag overnight, without pressing.
  4. Measure the strained juice and calculate sugar at 450g per 600ml.
  5. Warm the sugar gently before adding.
  6. Combine juice and sugar in a clean pan, dissolve over low heat, then boil rapidly for 10–15 minutes.
  7. Test for a set on a cold saucer from the 10-minute mark.
  8. Skim, then pour into warm, sterilised jars and seal.

Notes

Never squeeze the jelly bag — this is the main cause of cloudy jelly.
Use the whole fruit, unpeeled and uncored, for the best natural pectin and set.
Measure the strained juice accurately before adding sugar, using the 450g per 600ml ratio.
Best stored in a cool, dark cupboard rather than the freezer.
Pairs particularly well with strong, salty cheeses on a cheeseboard.