French cooking France

Quince jelly: the recipe

Quinces are a little-known fruit today, but our grandmothers loved them. They used to make delicious quince jelly in autumn. Here's the recipe from Monsieur de France.


Ideal for breakfast


Quince jelly is perfect for breakfast, on toast (you can even spread the bread with butter first and add the jelly on top). You can also put it on an apple tart, to add flavor and shine. You can also combine quince and pear.

Quinces: inakin via dé

Quinces: inakin via dé



Our quince jelly recipe


The ingredients


  • 1 kg ripe quinces
  • 250 grams powdered sugar
  • 1/2 lemon juice
  • 75 Cl of water.




The process


  1. Start by preparing your jam jars and sterilizing well.
  2. Wash corners thoroughly
  3. Cut quinces into quarters and remove seeds and skin.
  4. Plunge them into a saucepan filled with 75 Cl liters of water (to cover the quinces).
  5. Bring to the boil very quickly, then when it boils, turn down the heat and cook for 45 minutes (with a lid on, it's better).


You can filter


  1. Take a colander and place a tea towel over it.
  2. Pour the contents over the colander and tea towel.
  3. Squeeze the quinces on the tea towel to extract all the juice.


Now we finish


  1. Put what you have left (the donated juice) into a saucepan.
  2. Add the juice of half a lemon and the 250 grams of sugar.
  3. and cook for a further 20 minutes, this time over high heat (the temperature in the pan should be 104°C).
  4. Pour into your sterilized jam jars, put the lid on, and turn them upside down.




If you find that your jelly is too runny, boil it once more to thicken it. Quinces should not be peeled before making jelly, as the skin adds flavour and contains pectin.

Jérôme Prod'homme

Jérôme Prod'homme

Jérôme is "monsieur de France" the author of this site.