Quince Jelly


Quince Jelly


  • 1 ½ kg ripe quinces
  • 1 ¼ kg sugar
  • water


Wash the quinces and dry thoroughly with a cloth. Cut into chunks, removing the seeds and centre core, and place in a pot with just enough water to cover. Bring to a boil and then cook on medium heat, uncovered, until the fruit is quite tender.

Off the heat, use a hand blender to purée the fruit and then add the sugar. Return to the stove and cook on medium-high heat, stirring frequently, until it begins to thicken. Pour into individual serving dishes or a casserole dish or platter and let cool.

Serve with a mild Spanish cheese, such as Manchego fresco (uncured), or spread on bread as jam.

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