Quince jelly

Servings 1 liter


  • 3 kg quinces
  • 500 g sugar per liter juice


  • Wipe the quinces well with a cloth. Cut the fruits into quarters and put them in a pan well covered with water. Bring everything to a boil. Cook over medium heat until the quinces are almost falling apart. Cover it all and let it sit overnight.
  • The next day, scoop the fruit from the juice. Pour the juice through a sieve lined with a double layer of cheesecloth.
  • Set the juice aside and cook the quinces one more time. Then press them through a sieve and then through a cheesecloth. Add this juice to the juice from the first time.
  • Measure the amount of juice in a measuring cup and add the sugar. Add 500 grams of sugar to 1 liter of quince juice.
  • Bring the quince juice with the sugar to a boil. Reduce to about 2/3. Place a saucer in the fridge or freezer and drop a drop of juice on it. If it feels firm, the jelly is ready.
  • Meanwhile, rinse the jars and lids and the ladle in hot water with soda or put it in a pan of boiling water. Drain the jars and lids. Fill the jars completely as soon as possible, screw on the lid and turn them upside down.
Okke: https://www.kweepeer.nl/recepten/kweepeer-gelei/
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