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Jelly · From Bladwijzer

Japanese quince jelly

Updated on 9 October 2026

• Makes: ± 4 jars of 250 ml
• Time: 1.5 hrs + 1 night draining
• From: Flowering quince

Ingredients

• 1 kg Japanese quince fruits
• 1 litre water
• juice of 1 lemon
• granulated sugar: 750 g per litre of juice

Method

1. Scrub the fruits and cut them into pieces, skin and core included; remove the stalks and flower remnants.
2. Put them in a large pan with the water, bring to the boil and simmer gently for 40 minutes, until the flesh is completely soft.
3. Leave the mixture to drip overnight through a wet cloth or jelly bag. Do not press, so the jelly stays clear.
4. Measure the juice, put it in a pan with the lemon juice and add 750 g sugar per litre of juice.
5. Heat, stirring, until the sugar has dissolved, bring to the boil and boil hard for 10–15 minutes, until the wrinkle test works (a drop on a cold plate wrinkles when you push it) or until 105 °C.
6. Skim off the foam, fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; once opened, in the fridge. Throw away the pulp, cores and pips.