Quince jelly is my mom’s thing—she’s been making it for years from the tree in her garden. Living in California, I really missed it. Then one day, waiting for the bus in the little town I live, I met an older man who had left a big bag of quinces out. I told him how much I loved them, and he laughed and said, “They’re the worst apples—take as many as you want.” For a few years, I’d pick his quinces every fall and made jelly—always bringing him some. He loved it. It was one of those small, sweet moments that sticks with you.
Ingredients (makes 4 – 5 jars):
- 3 1/2 lbs of quince, washed, stems removed, cored, quartered (leave skin on)
- 7 cups water
- Enough sugar to add almost a cup of sugar (about 7/8 cup) for every cup of juice (about 4 cups)
Instructions:
Place the quince in a large, heavy-bottomed pot. Add water to cover by about 1 inch.
Bring to a boil, reduce heat, cover, and simmer for 45–60 minutes, until the fruit is soft.
Mash with a potato masher until it resembles runny applesauce. If too thick, add a little more water.
Set a strainer over a large bowl and line it with two layers of cheesecloth. Carefully ladle the mash into the strainer and let it drip for 3–4 hours (or overnight). Don’t squeeze the cloth—this can cloud the jelly. If needed, stir in a splash of water and let it sit longer. You should end up with about 4–5 cups of juice.
Sterilize jars by running them through a dishwasher, boiling them for 10 minutes, or heating them in a 200°F oven for 10 minutes. Soak lids in just-boiled water for a few minutes.
Pour the juice into a clean, wide saucepan. For every cup of juice, add just under 1 cup of sugar. Stir to combine.
Bring to a boil, stirring constantly until sugar is dissolved. Skim off any foam.
Continue boiling until the mixture reaches 220–222°F (104–106°C), the jelly point. This should take 10–15 minutes and will become noticeably syrupy.
Ladle the hot jelly into sterilized jars, leaving about ⅝ inch headspace.
Wipe rims, seal with lids, and turn jars upside down to cool. As they seal, you’ll hear a gentle “pop”—a sign of success.