So yummy, hardly any is left!

Quince is a hard, knobby, yellow fruit in the apple family. It is inedible  raw.  However, it is SCRUMPTIOUS made into a jelly.  Note: this is a 2-day process.  You prepare the juice for the jelly the first day. You make the jelly (and can it), on the second day.

Ingredients (for just 1 jar of jelly; multiply up for more):

  • 4 quinces
  • water to boil them in (to cover)
  • 1/2 – 1/3 c. sugar (or, to your taste)
  • 1/2 tsp. Pomona bran pectin &  1 tsp. calcium water


  • Saucepan
  • Potato Masher
  • Jelly strainer


  1. Wash, dry, core, and slice quinces into slices 1cm-2cm thick (1/2 inch or so).
  2. Put fruit in a saucepan, cover with water, bring to boil, then turn down the heat, and let it simmer for an hour or so, until the quince is soft, but not mushy.
  3. Mash the fruit with a potato masher.
  4. Drain the fruit with a jelly strainer. This will take AT LEAST overnight. Next day:
  5. Remove the cheesecloth/jelly bag, discard the fruit, save the strained juice. Measure the amount of strained juice you have. I got just 1-1/3 cups from 4 quinces!
  6. Add the sugar to the juice in a saucepan. Boil first, then simmer. Added 1 tsp. Calcium Water, and keep simmering. Gradually add the Pomona pectin (a teensy
    bit at a time, whisking to dissolve after each addition).
  7. Can, as usual (see instructions on how to can under my Graperfruit Marmalade recipe).