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Mary Berry Quince Jelly

Mary Berry Quince Jelly recipe
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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.

Ingredients

Scale

  • 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)

Instructions

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 in a cool, dark place for long-term keeping.

Find it online: https://maryberrycooks.co.uk/mary-berry-quince-jelly/