Mary Berry Quince Jelly Recipe

This Mary Berry Quince Jelly is a beautifully fragrant, jewel-toned preserve made by slowly simmering quinces until their natural pectin releases and turns into a glossy, perfectly set jelly. With its floral aroma, delicate sweetness, and gentle tartness, this jelly is ideal for spreading on toast, pairing with cheese, glazing meats, or gifting during the festive season. It’s simple, elegant, and a wonderful way to use fresh quinces.

What Is Mary Berry Quince Jelly?

Mary Berry’s quince jelly is a traditional preserve made by cooking quinces with water, extracting their juice, and simmering it with sugar until it thickens into a clear, amber-pink jelly. It slices cleanly, sets beautifully, and offers a sweet, slightly tangy flavor with hints of pear and rose.

Other Popular Mary Berry Recipes

• Mary Berry Apple Chutney
• Mary Berry Green Tomato Chutney
• Mary Berry Lasagne with Crème Fraîche

Why This Recipe Is Worth Trying

• Beautiful natural pink color that comes from slow cooking.
• Perfect set thanks to the high pectin content in quinces.
• Ideal for cheese boards, toast, and glazes.
• Long shelf life, perfect for gifting.
• Only two main ingredients—quinces and sugar.

Essential Ingredients to Make Mary Berry Quince Jelly

• 1.5 kg fresh quinces
• Water (enough to cover the quinces)
• Granulated sugar (equal weight to strained juice)
• Juice of 1 lemon (optional, for brightness)

Handy Kitchen Tools for Best Results

• Large heavy saucepan
• Jelly bag or fine muslin cloth
• Heatproof bowl for draining
• Sugar thermometer (optional but helpful)
• Sterilized glass jars with lids

Step-by-Step Guide to Making Mary Berry Quince Jelly

Step 1: Prepare the Quinces

Wash the quinces thoroughly to remove any fuzz. Chop into chunks—no need to peel or core.

Step 2: Add to a Large Pot

Place chopped quinces in a saucepan and add enough water to cover.

Step 3: Simmer Until Soft

Cook for 1–1.5 hours until the quinces are very soft and pale pink.

Step 4: Strain the Juice

Pour the mixture into a jelly bag or muslin cloth suspended over a bowl. Let it drip overnight without squeezing to keep the jelly clear.

Step 5: Measure the Juice

Weigh the strained juice and add an equal weight of sugar.

Step 6: Heat Gently to Dissolve Sugar

Return the juice and sugar to the pan. Stir over low heat until the sugar dissolves.

Step 7: Boil to Setting Point

Increase to a rolling boil and cook until the jelly reaches 105°C (221°F) or passes the wrinkle test on a cold plate.

Step 8: Skim and Jar

Skim off foam for clarity. Pour hot jelly into sterilized jars and seal immediately.

Step 9: Cool and Store

Allow the jars to cool, then store them in a cool, dark place for long-term keeping.

What I Got Wrong (And How I Fixed It)

• Jelly didn’t set: Boiled again until it reached the setting point.
• Jelly cloudy: Avoided squeezing the jelly bag.
• Foam on top: Skimmed thoroughly before jarring.
• Too sweet: Added lemon juice for balance.

Healthier Version of Mary Berry Quince Jelly

Use a reduced sugar ratio (¾ sugar to juice), or replace a portion of the sugar with light honey. Add lemon zest for extra flavor without more sugar.

Ingredient Substitutions for Mary Berry Quince Jelly

• Sugar → light honey (partial swap only)
• Lemon → orange zest for a warmer flavor
• Quinces → hard pears with added lemon (texture similar, flavor milder)

Pairing Ideas: What to Serve With Mary Berry Quince Jelly

• Sharp cheddar – Perfect sweet-salty contrast.
• Roast lamb or pork – Use as a glaze.
• Breakfast toast – Simple and delicious.
• Cream cheese crackers – Light, fresh pairing.
• Greek yogurt – Adds sweetness and aroma.

Expert Tips to Make Perfect Mary Berry Quince Jelly

• Don’t squeeze the jelly bag—it makes the jelly cloudy.
• Use a sugar thermometer for accuracy.
• Let quinces cook long enough to release their color.
• Warm jars before filling to avoid cracking.
• Add lemon juice if your quinces are very ripe for a better setting.
• Store for a week before using for the best flavor.

Creative Ways to Customize Mary Berry Quince Jelly

• Add vanilla pod while boiling for fragrance.
• Mix in star anise for gentle spice.
• Add fresh ginger slices for warmth.
• Use part apple juice for a softer, sweeter flavor.
• Infuse with a cinnamon stick for a festive twist.

Storing Mary Berry Quince Jelly the Right Way

• Unopened jars: Store up to 12–18 months in a cool, dark place.
• Opened jars: Refrigerate and use within 6 weeks.
• Keep jars upright to maintain clarity.

How to Reheat Quince Jelly (If Needed)

Jelly is usually served cold, but:

• Stovetop: Melt gently over low heat for glazing.
• Microwave: Warm in 5–10 second bursts.
• Add a teaspoon of water if it becomes too thick.

Nutritional Breakdown (per tablespoon)

• Calories: 50
• Carbs: 13g
• Sugar: 12g
• Fat: 0g
• Sodium: 0mg

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Wrapping It Up

This Mary Berry Quince Jelly is a wonderfully fragrant, beautifully colored preserve that elevates everything from toast to roasted meats. With its simple ingredients and classic technique, it’s a delightful homemade treat that lasts for months and makes a thoughtful gift during the holidays. Enjoy the silky shine and floral sweetness of each spoonful!