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Quince Jelly

Portion: 10-12 Persons Preparation: X Cooking: X
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 18 oy 4,22/5)
18 4.22 5 1

Hello dear friends, today I will tell you a recipe that I fell in love with. My acquaintance with quince jelly dates back to 1-2 years. I tried it for the first time in a salad with goat cheese. That day has always been in the back of my mind.

sweet and cheese combination

Actually, I think I'm not doing very well for myself by preparing this recipe because I've been going and snacking since yesterday :)

Much, much more delicious than quince jelly jam (I think). It creates an incredibly harmonious taste with many fatty and salty cheeses. In fact, before I took the photos today, I stopped by the market and bought 3-4 pieces of cheese that I mixed with quince jelly.

The cheeses I associate with this delicious jelly are as follows;

Goat cheese
Izmir Tulum
Kashkaval Cheese
Smoked Circassian Cheese

By the way, 1 cups of puree comes out of 5 kilo of quince, as I mentioned in the recipe, the measurements are in the form of 1 glass of granulated sugar for 1 glass of quince puree. Since I set aside 1 cup of puree to use in another recipe, I used 4 cups of sugar, so I used 4 cups of sugar for the recipe.

Finally, I put the water in which I boiled the quince in a jar and threw it in the closet because I am planning to make quince jelly on top of the homemade vanilla pudding I prepared today.

You can use the leftover quince juice to make compote or jelly like me.


Ingredients for Quince Jelly Recipe

  • 1 kilos of quince
  • 1 vanilla stick
  • 1 teaspoon of ground cinnamon
  • Powdered sugar (to be adjusted according to the quince puree) 4 cups
  • 1 lemon peel + 3 tablespoons lemon juice

How to Make Quince Jelly Recipe?

  1. Wash the quinces and cut them lengthwise into 4 parts. After cleaning the stems and seeds, cut them into 2-3 parts and put them in the pot.
  2. Wash and peel the lemons and add them to the quinces. Cut the vanilla pod into two halves and add half of it to the pot.
  3. After adding water to cover the quinces by 2 fingers, boil them on medium heat until they soften.
  4. Strain the boiled quinces, put them in a blender and puree them. Measure the amount of puree with a glass of water and put it back in the pot, add granulated sugar until the puree comes out. (Like 5 cups to 5 cups)
  5. Roast your quinces, stirring, for 50 minutes on medium heat. When the color changes and starts to darken, add the lemon juice and fry for 5 more minutes. Take your jelly, which has reached its consistency, on a baking tray lined with greaseproof paper and smooth it out.
  6. After the jelly has cooled, cut it with a knife or cookie cutters and serve.
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"Quince Jelly15 comments for ”

  • On January 23, 2018 at 21:24 am

    Hello there
    I just met you and your recipes, your recipes and presentations are very nice mashaAllah I had 3 quinces at home waiting for a while, I wanted to make jam and I made it, the quince jam (grater) is just cooked and tastes just as I wanted although it was hot. Thanks for the recipe.

  • On November 28, 2017 at 02:45 PM

    Greetings, Ms. Nilay, how do we preserve the quince jelly?

  • On November 30, 2016 at 23:10 PM

    Let's boil the quince with its seeds. Will the lemon peels be discarded before or after boiling?

    • On December 01, 2016 at 16:38

      It will be difficult to sort out later, but you can do it. It will be boiled along with the lemon peel. Yours sincerely

  • On December 25, 2014 at 19:24

    I followed your recipe exactly, but it was not in the form of a mold like yours, but in the consistency of marmalade. I did not understand why.

  • On January 30, 2014 at 23:10 am

    we will put the lemon itself

  • On February 12, 2013 at 14:34

    There are too many questions for Limon, but you wouldn't be angry if I asked a question, would you? :) Your answers do not belong to our leftover lemon jelly, which I understand will be useful for lemon peels, and also to be added to three spoons of lemon juice. Thanks in advance.

  • On November 23, 2012 at 20:07 PM

    Hello there
    I modified your recipe a bit yesterday (I added cloves instead of cinnamon).
    Great taste, thank you.

  • On November 23, 2012 at 15:52 PM

    You said, "Wash the lemon and peel it and add it to the quinces". Do we boil the peels of the lemons with quinces or boil the lemon without the skin? Also, how long is the average boiling time of quinces? so if it is necessary for a very long time, is it okay if I boil it in a pressure cooker? waiting for your reply thanks...

  • On November 22, 2012 at 15:36 PM

    they look very nice.. well done
    We don't peel the quinces, do we?

    • On November 22, 2012 at 17:00 PM

      Hello, I didn't peel them, but even if you do, the smell of horse is better when boiling the shells.

  • On November 20, 2012 at 00:07 PM

    Hello, do we add the cinnamon while roasting it?

  • On November 16, 2012 at 20:18 PM

    It looks very attractive, well done..
    Is there any particular reason for adding 1 to 1 sugar? Isn't it too sugary?
    Have you tried it with other fruits?

    Good luck with


    • On November 17, 2012 at 23:11 PM

      Hello, Tülay, the reason we added an equal amount of sugar is to make it thicker. I haven't tried it with other fruits yet, but I'm considering it. It is quite sweet, so I recommend it to be consumed with something salty. Love…


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