Delia Smith Quince Jelly Recipe

Every autumn, without fail, I think of my grandmother’s pantry—dark wooden shelves lined with jars of amber and ruby preserves, each sealed with a handwritten label and a bit of wax paper. The quince jelly always sat on the top shelf, glowing like a jewel in the weak English sun. It was her pride and joy—and now, it’s mine too.

Delia Smith’s quince jelly recipe brings all that memory flooding back. It’s simple, patient, and unapologetically British. With just quinces, lemon juice, sugar, and water, it transforms into something extraordinary: fragrant, floral, and tartly sweet, like a grown-up’s candy. Whether you’re layering it onto hot buttered toast or spooning it next to a sharp cheddar, this jelly earns its place in your cupboard.

Ingredients List

• 2 lbs of quinces — underripe is fine; quinces are naturally high in pectin, which helps the jelly set.
• 1 lemon (juice only, sieved) — adds brightness and ensures a good gel.
• White granulated sugar — about 1 lb per 1 pint (570ml) of juice.
• Water — just enough to cover the fruit in the pot.

How to Make It (Instructions)

1. Wash the quinces thoroughly. Don’t bother peeling or coring—just chop them coarsely.
2. Place in a large, heavy-bottomed pot and cover with water. Just enough to float them, no more.
3. Bring to a gentle boil, then simmer covered for about 45 minutes. The fruit should be soft and pulpy.
4. Strain the contents through a jelly bag or muslin over a bowl. Leave it alone to drip overnight. Don’t squeeze it—cloudy jelly is the punishment.
5. Measure the juice the next day. For every pint (570ml), add 1 lb (454g) sugar to a clean pan.
6. Stir in the lemon juice. This helps the jelly set and adds balance to the sweetness.
7. Slowly heat the mixture until the sugar is fully dissolved. Stir gently—this isn’t a risotto.
8. Bring to a rolling boil and start testing for the setting point after 10 minutes. I always forget to put a saucer in the freezer. Do that before you start.
9. Use the wrinkle test: drop a spoonful on a cold saucer, wait a minute, and push it. If it wrinkles, it’s ready.
10. Skim off any foam if you’re being posh. A knob of butter can help reduce it.
11. Ladle into warm, sterilised jars and seal immediately. Use wax discs or screw-top lids.
12. Let cool undisturbed, label them proudly, and store somewhere cool and dry.

Common Mistakes

Why is my quince jelly cloudy?
You likely squeezed the jelly bag or stirred it too much. Let gravity do the work—resist temptation.

Why hasn’t it set?
Either it needs longer boiling or your quinces were too ripe (less pectin). You can reboil it the next day.

Can I reduce the sugar?
Technically yes, but it might not set properly, and it won’t preserve as long. I tried once. It went mouldy in weeks.

Why does my jelly taste bitter?
You may have included too much of the core or seeds. Chop the quinces roughly, but avoid bruised or overly bitter fruit.

Storage and Reheating Tips

Fridge:
If sealed properly, quince jelly doesn’t need to be refrigerated until opened. Once opened, keep it in the fridge for up to 2 months.

Freezer:
Not typical, but if you must, freeze it in freezer-safe jars or containers with some headspace. It’ll keep for 6 months.

Reheating:
Microwave a spoonful if you’re spreading it on toast. For glazing meats, melt gently in a saucepan or over a bain-marie until runny.

What to Serve With It

• Sharp cheeses like Manchego or mature cheddar — the sweet-sour jelly balances them beautifully.
• Roast pork or game — brush over meat before the final 10 minutes of roasting for a glossy, tangy glaze.
• Warm scones or crumpets — it’s like elevating breakfast into afternoon tea territory.

FAQ Section

Can I make this quince jelly gluten-free?
Yes! It’s naturally gluten-free — no thickeners or flour needed.

Do I have to peel the quinces?
No, don’t waste your time. The skin and cores help extract pectin for that perfect jelly set.

Can I add spices like cinnamon or cloves?
Absolutely. One cinnamon stick during boiling adds a gentle warmth. Just don’t overpower the quince’s natural perfume.

How long does homemade quince jelly last?
Up to a year in sterilised, sealed jars stored in a cool, dark place. Once opened, refrigerate and use within two months.

Try More Recipes:

• Delia Smith Hungarian Goulash
• Delia Smith Carrot And Coriander Soup
• Delia Smith Apple And Almond Pudding
• Delia Smith Fruit Scones