Quince Jelly, the best Recipe for Quince as a fine Spread

I would now like to introduce my most beautiful Quince Jelly recipe to you. Quinces are processed here into a delicious fruit jelly.

As a cook and gourmet I love regional ingredients, which are partly forgotten in Germany. Like a child, I am happy to bring such food like quince out of its shadowy existence. This aromatic fruit has more than earned its place on the culinary stage.

The apple-like fruit is not eaten raw. That is why we prepare a fine jelly. 

I wish you good luck and have fun with the re-cooking!

I will show you the recipe for quince jam in another post. © Food photographer Thomas Sixt

1. Quinces, a little commodity Knowledge

This is what they look like, our yellow wonders.  They’re the size of apples and come from trees or bushes.

Fresh quinces, the bright yellow fruit in the quintet.

Sliced quinces show once again the similarity to the apple.

2. Extract the Juice from Quinces

For each jelly we need juice. But how does the juice come out of the so-called honey fruit?

We can obtain the juice of the quince only by cooking.

Juicing by means of the usual mostly electric juicers does not produce the desired result.  The fruit is raw too firm and hard.

For this reason, the quinces are pitted and cut into pieces and cooked for a good 45 minutes before being strained. A sieve and cloth are used for this. How it works exactly, I describe in the recipe below.

Attention, quinces are very hard, juicing raw destroys the best equipment, even the Thermomix miracle kettle goes into pause mode

3. Spices for a Quince Jelly

Besides the quince juice I used the following ingredients for my jelly:

  • Lemon juice
  • Calvados or Cointreau (orange liqueur)
  • Cinnamon
  • Vanilla
  • Star Anise

4. Quince Jelly Recipe

Print Recipe
5 from 9 votes
5 from 9 votes
Quince Jelly Recipe
A recipe, photographed and written down by chef Thomas Sixt.
Prep Time15 mins
Cook Time45 mins
Passing and gelling45 mins
Total Time1 hr 45 mins
Course: Breakfast, Desserts and Sweets
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 4 Glasses
Calories: 443kcal
Author: Thomas Sixt
  • 2 kg Quinces
  • 1800 g Gelling sugar Gelling sugar 2:1
  • 100 ml Lemon juice
  • 80 ml Orange liqueur Cointreau
  • 80 ml Calvados
  • 1 pc Vanilla Mark
  • 1-2 pc Star Anise
  • 1 pc Cinnamon
Quinces cooking
  • Wash and dry a good 2 kg of quinces, rub the quince skin with a cloth and remove it. Cut the fruits into quarters with a sharp knife and remove the core.
  • Cut the quince quarters thus prepared into slices.
  • Add the spices like star anise, vanilla and a cinnamon stick. Add lemon juice, Calvados and Cointreau, fill up with water almost covered, bring to the boil and simmer for 45 minutes. Attention, when the lid is closed the colour changes negatively towards grey!
Passing through sieve and passing cloth
  • Prepare the passing cloth: Boil the cloth in a pot of boiling water and disinfect. Never wash the cloth with detergent.
  • Line the kitchen sieve with the cloth and place both over a sufficiently high pot so that the liquid in the pot can also drip off.
  • Pour the cooked quince pieces including the spices into the sieve with the cloth. Wrap the cloth and weigh it down. This works for example with a smaller pot, which is filled to a third with water. Press a little and let it rest with the weight for about 30 minutes. In this way you can squeeze the juice out of the cooked fruit bit by bit.
  • After about half an hour, squeeze the rest of the juice by turning the cloth. From the 2 kg of fruit a good 1 l juice is produced.
Cooking with preserving sugar
  • Bring the quince juice with the jam sugar to the boil and simmer in the pot for about 4 minutes, stirring continuously with a wooden spoon. Gelling test: Pour some hot jelly onto a cold plate. After a few minutes pull through with your finger. If the jelly stops, the desired firmness is reached and you can fill up!
  • Fill the finished jelly into cleaned jam jars and close them immediately. Tip: Rinse the jars with vinegar essence beforehand and fill the jelly directly into the jars.
  • Enjoy the chilled jelly on bread or rolls with quark, cream cheese or Camenbert - bon appétit!

5. Calories and nutritional values

Nutrition Facts
Quince Jelly Recipe
Amount Per Serving
Calories 443 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 29mg1%
Potassium 1099mg31%
Carbohydrates 102g34%
Fiber 7g29%
Sugar 95g106%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

6. Other fruit spreads

Quince jam
Raspberry jam
Strawberry jam
Apricot jam without preserving sugar
Apricot jam with jam sugar
Berry fruit jam without preserving sugar

7. Frequently asked Questions

How can I juice quinces?

The best way to juice quinces is to juice them cooked. For this you can use my simple method with sieve and cloth as first possibility. A second option is to use a steam juicer. However, this is only available in a few households. The third way is to use a fruit press. This is probably even less common than the steam juicer.

What exactly are quinces?

The quince is a fruit from the Caucasus and also very popular in Turkey. It grows on trees and bushes. The harvest is in late summer. The yellow fruit looks like a mixture of apple and pear. Quince is firm and contains raw bitter substances. So it should be enjoyed better cooked. The quince contains many vitamins such as C, potassium, zinc and iron.

Can I prepare quince jelly in Thermomix?

Cook the quince pieces without a lid and do not use a pressure cooker! Use a cloth to strain the cooked quince pieces. Boil the cloth in boiling water before use.

Is it useful to cook the quinces in a pressure cooker?

The closed lid and cooking under pressure changes the color of the fruit juice. For a yellowish, fresh jelly, cut the fruit into small slices and cook with the lid open.

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!