Delia Smith’s Quince Jelly is made with ripe quince, lemon zest, lemon juice, preserving sugar, and optional orange blossom water. This traditional quince jelly recipe creates a delicious preserve that takes about 5 hours and 50 minutes to prepare and can serve up to 8 people.
Delia Smith Quince Jelly Ingredients
- 1.5 kg (3.3 lbs) ripe quince, chopped
- 1 lemon, zest peeled into strips, juiced
- 900 g (4 ½ cups) preserving sugar (you may need less)
- 1 tbsp orange blossom water (optional)
- About 3.2 liters (13 ½ cups) of water
How To Make Delia Smith Quince Jelly
- Cook Quince: Put the quince, lemon peel, and juice in a large, deep saucepan. Cover with water and bring to a boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
- Strain Juice: Line a colander with muslin cloth, and place it over a large saucepan or heatproof bowl. Pour the quince mixture into the lined colander, cover with a clean tea towel, and leave to strain for 4-8 hours until all the juice has dripped out. Discard the pulp.
- Measure & Sweeten Juice: Measure the strained juice and transfer it to a large, deep saucepan. Add 500 g (2 ½ cups) sugar for every 600 ml (2 ½ cups) of juice.
- Cook Jelly: Bring to the boil over low heat, stirring to dissolve the sugar. Then, increase the heat and cook until the temperature reaches 105°C (221°F) on a sugar thermometer.
- Finish & Store: Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilized jars and seal. Store in a cool, dark place for up to a year.
Recipe Tips
- Use Ripe Quince: Make sure the quince you use is fully ripe for the best flavor and color in your jelly.
- Cut Quince Evenly: Chop the quince into even-sized pieces to ensure they cook at the same rate, resulting in a consistent texture.
- Don’t Rush the Straining Process: Allow the juice to strain naturally for 4-8 hours without pressing the pulp; this keeps the jelly clear and free from cloudiness.
- Measure Sugar Precisely: Add 500 g of sugar for every 600 ml of juice to achieve the right sweetness and set for your jelly.
- Sterilize Jars Thoroughly: Make sure your jars are properly sterilized before filling to prevent spoilage and extend the shelf life of your jelly.
What To Serve With Quince Jelly?
This smooth quince jelly pairs well with cheese platters, crusty bread, roasted meats, or scones. It can also be served alongside pancakes, yogurt, biscuits, or porridge for a delicious breakfast.
How To Store Leftovers Quince Jelly?
- Refrigerate: First, let the leftover quince jelly cool until it reaches room temperature. Once cooled, transfer the jelly to an airtight container or jar and store it in the refrigerator. The jelly will keep for up to 2 months in the fridge.
- Freeze: Quince jelly is not recommended for freezing as it can affect the texture and consistency. Instead, store it in the refrigerator for the best quality.
Delia Smith Quince Jelly Nutrition Facts
Serving Size: 1 tablespoon
- Calories: 48
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 1mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0g
- Sugars: 12g
- Protein: 0g
Try More Delia Smith Recipes:
- Delia Smith Lemon Syllabub
- Delia Smith French Onion Soup
- Delia Smith Vegetarian Shepherd’s Pie
- Delia Smith Rhubarb Crumble
Delia Smith Quince Jelly Recipe
Description
Delia Smith’s Quince Jelly is made with ripe quince, lemon zest, lemon juice, preserving sugar, and optional orange blossom water. This traditional quince jelly recipe creates a delicious preserve that takes about 5 hours and 50 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Cook Quince: Put the quince, lemon peel, and juice in a large, deep saucepan. Cover with water and bring to a boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
- Strain Juice: Line a colander with muslin cloth, and place it over a large saucepan or heatproof bowl. Pour the quince mixture into the lined colander, cover with a clean tea towel, and leave to strain for 4-8 hours until all the juice has dripped out. Discard the pulp.
- Measure & Sweeten Juice: Measure the strained juice and transfer it to a large, deep saucepan. Add 500 g (2 ½ cups) sugar for every 600 ml (2 ½ cups) of juice.
- Cook Jelly: Bring to the boil over low heat, stirring to dissolve the sugar. Then, increase the heat and cook until the temperature reaches 105°C (221°F) on a sugar thermometer.
- Finish & Store: Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilized jars and seal. Store in a cool, dark place for up to a year.
Notes
- Use Ripe Quince: Make sure the quince you use is fully ripe for the best flavor and color in your jelly.
- Cut Quince Evenly: Chop the quince into even-sized pieces to ensure they cook at the same rate, resulting in a consistent texture.
- Don’t Rush the Straining Process: Allow the juice to strain naturally for 4-8 hours without pressing the pulp; this keeps the jelly clear and free from cloudiness.
- Measure Sugar Precisely: Add 500 g of sugar for every 600 ml of juice to achieve the right sweetness and set for your jelly.
- Sterilize Jars Thoroughly: Make sure your jars are properly sterilized before filling to prevent spoilage and extend the shelf life of your jelly.
Delia Smith Quince Jelly Recipe