Delia Smith’s Quince Jelly is a delightful preserve that captures the unique, floral flavor of quince. This jelly is perfect for spreading on toast, serving with cheeses, or adding a touch of sweetness to your favorite savory dishes. With its beautiful color and aromatic taste, quince jelly is a wonderful addition to your pantry and makes an elegant homemade gift.
What Is Delia Smith’s Quince Jelly?
Delia Smith’s Quince Jelly is a clear, sweet jelly made from quinces, a fragrant fruit that is similar to a cross between an apple and a pear. The fruit is simmered, and its juices are extracted, and then cooked with sugar to create a rich, flavorful jelly. The result is a translucent, jewel-colored jelly with a deliciously floral, slightly tart flavor.
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Why You’ll Love This Recipe
- Elegant and Unique Flavor: Quince has a floral, slightly citrusy flavor that’s deliciously unique.
- Perfect for Cheese Boards: Ideal with cheese, especially sharp or creamy varieties.
- Beautiful Color and Presentation: The jelly’s color is visually stunning and makes a lovely gift.
- Long Shelf Life: Properly sealed jars of quince jelly can last for months.
- Simple Ingredients: Made with just quinces, sugar, and lemon.
Ingredients Needed to Make Delia Smith’s Quince Jelly
- 1 kg quinces – Washed and roughly chopped (no need to peel or core).
- 1 lemon (juiced) – Adds brightness and enhances the natural pectin.
- Sugar – The amount will vary depending on the volume of quince juice extracted.
Instructions to Make Delia Smith’s Quince Jelly
Step 1: Prepare the Quinces
Wash the quinces well to remove any fuzz, then roughly chop them, including the skin, cores, and seeds. The skins and seeds contain pectin, which helps the jelly set.
Step 2: Cook the Quinces
Place the chopped quinces in a large saucepan or stockpot and add enough water to just cover the fruit. Add the lemon juice to the pot to prevent the quinces from browning. Bring the mixture to a boil, then reduce the heat and simmer for 1-1.5 hours, or until the fruit is soft and has broken down.
Step 3: Strain the Juice
Set a sieve over a large bowl and line it with a muslin cloth or jelly bag. Pour the quince mixture into the lined sieve and allow the juice to strain through the cloth overnight. Avoid pressing the fruit, as this can make the jelly cloudy.
Step 4: Measure the Juice and Add Sugar
The next day, measure the strained juice and pour it into a clean saucepan. Add 450g of sugar for every 600ml of juice. Stir the sugar into the juice over low heat until it has fully dissolved.
Step 5: Boil the Jelly
Increase the heat and bring the mixture to a rolling boil. Cook for 10-15 minutes, or until the mixture reaches 104°C (220°F) on a jam thermometer. If you don’t have a thermometer, test the jelly by placing a small spoonful on a cold plate. If it wrinkles when pushed, it’s ready.
Step 6: Skim and Pour into Jars
Remove the jelly from heat and skim off any foam from the surface. Carefully pour the hot jelly into sterilized jars, leaving a little headspace. Seal the jars immediately with lids.
Step 7: Cool and Store
Let the jars cool completely, then store them in a cool, dark place. Properly sealed, the quince jelly can last for several months.
What Goes Well with Delia Smith’s Quince Jelly
- Cheese Boards: Pairs well with sharp cheeses like cheddar or creamy brie.
- Toast or Scones: A classic way to enjoy this sweet, floral spread.
- Roast Meats: Complements pork, lamb, or game meats for a gourmet touch.
- Pastries: Adds a sweet, aromatic note to pastries or tarts.
- Greek Yogurt: A spoonful of jelly in yogurt adds sweetness and flavor.
Pro Tips for the Best Quince Jelly
- Choose Ripe Quinces: Look for fragrant, yellow quinces for the best flavor.
- Use Lemon for Extra Pectin: The lemon juice helps the jelly set properly.
- Avoid pressing the fruit: Let the juice drip naturally to create a clear jelly.
- Use a Jam Thermometer: Ensures the jelly reaches the right setting temperature.
- Store Properly: Keep jars in a cool, dark place to preserve color and flavor.
Easy Variations of Delia Smith’s Quince Jelly
- Spiced Quince Jelly: Add a cinnamon stick or a few cloves while simmering the quince for a warm, spiced flavor.
- Ginger Quince Jelly: Add fresh ginger slices to the cooking liquid for a subtle heat.
- Apple and Quince Jelly: Replace half of the quince with apples for a slightly different flavor profile.
- Vanilla Quince Jelly: Add a vanilla bean to the juice before boiling for a floral hint.
- Herb-Infused Jelly: Add fresh rosemary or thyme sprigs for a savory twist.
Best Practices to Store Delia Smith’s Quince Jelly
- Room Temperature: Store unopened jars in a cool, dark place for up to 6-12 months.
- Refrigerate After Opening: Once opened, store in the refrigerator and use within a month.
- Check the Seal: Ensure the jars are properly sealed to prevent spoilage.
How Can I Make Delia Smith’s Quince Jelly Healthier?
- Reduce Sugar: Use a bit less sugar if you prefer a less sweet jelly, though this may slightly alter the set.
- Add Fresh Spices: Cinnamon or ginger adds flavor without extra sugar or calories.
- Use Honey: Replace some of the sugar with honey for a different sweetness profile.
Nutrition Value (Per Tablespoon)
- Calories: 50 kcal
- Fat: 0g
- Carbohydrates: 13g
- Protein: 0g
- Fiber: 0g
FAQs
How Do I Make Quince Jelly Set Properly?
To help quince jelly set properly, make sure to include lemon juice when cooking the quinces, as it provides natural pectin. Boil the strained juice and sugar until it reaches 104°C (220°F) on a jam thermometer, or test by placing a small amount on a cold plate; if it wrinkles when pushed, it’s ready.
Can I Use Less Sugar in Quince Jelly?
Yes, you can reduce the sugar slightly, but keep in mind that sugar helps the jelly set and acts as a preservative. Using less sugar may result in a softer set and shorter shelf life. Adding extra lemon juice can help with setting if you reduce the sugar.
How Long Does Homemade Quince Jelly Last?
Properly sealed and stored in a cool, dark place, unopened quince jelly can last 6-12 months. Once opened, refrigerate the jelly and consume it within a month for the best flavor and freshness.
Do I Have to Peel and Core Quinces for Jelly?
No, you don’t need to peel or core quinces when making jelly. The skin, seeds, and core contain natural pectin, which helps the jelly set. Simply chop the quinces roughly, including skins and cores, before cooking.
Final Words
Delia Smith’s Quince Jelly is a beautifully fragrant and delicious preserve that captures the unique essence of quince. With its jewel-like color and sweet floral flavor, this jelly is a perfect addition to cheese boards, toast, or as a gourmet touch to savory dishes. It’s an easy and rewarding way to enjoy quince all year round.
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Delia Smith Quince Jelly
- Prep Time: 15
- Cook Time: 90
- Total Time: 1 hour 45 minutes
- Yield: Makes about 4–5 jars 1x
- Category: Jelly
- Method: Boiling
- Cuisine: British
Description
Delia Smith’s Quince Jelly is a clear, sweet jelly made from quinces, a fragrant fruit that is similar to a cross between an apple and a pear. The fruit is simmered, and its juices are extracted, and then cooked with sugar to create a rich, flavorful jelly. The result is a translucent, jewel-colored jelly with a deliciously floral, slightly tart flavor.
Ingredients
- 1 kg quinces – Washed and roughly chopped (no need to peel or core).
- 1 lemon (juiced) – Adds brightness and enhances the natural pectin.
- Sugar – The amount will vary depending on the volume of quince juice extracted.
Instructions
Step 1: Prepare the Quinces
Wash the quinces well to remove any fuzz, then roughly chop them, including the skin, cores, and seeds. The skins and seeds contain pectin, which helps the jelly set.
Step 2: Cook the Quinces
Place the chopped quinces in a large saucepan or stockpot and add enough water to just cover the fruit. Add the lemon juice to the pot to prevent the quinces from browning. Bring the mixture to a boil, then reduce the heat and simmer for 1-1.5 hours, or until the fruit is soft and has broken down.
Step 3: Strain the Juice
Set a sieve over a large bowl and line it with a muslin cloth or jelly bag. Pour the quince mixture into the lined sieve and allow the juice to strain through the cloth overnight. Avoid pressing the fruit, as this can make the jelly cloudy.
Step 4: Measure the Juice and Add Sugar
The next day, measure the strained juice and pour it into a clean saucepan. Add 450g of sugar for every 600ml of juice. Stir the sugar into the juice over low heat until it has fully dissolved.
Step 5: Boil the Jelly
Increase the heat and bring the mixture to a rolling boil. Cook for 10-15 minutes, or until the mixture reaches 104°C (220°F) on a jam thermometer. If you don’t have a thermometer, test the jelly by placing a small spoonful on a cold plate. If it wrinkles when pushed, it’s ready.
Step 6: Skim and Pour into Jars
Remove the jelly from heat and skim off any foam from the surface. Carefully pour the hot jelly into sterilized jars, leaving a little headspace. Seal the jars immediately with lids.
Step 7: Cool and Store
Let the jars cool completely, then store them in a cool, dark place. Properly sealed, the quince jelly can last for several months.
