Jamie Oliver Quince Jelly Recipe

The Jamie Oliver Quince Jelly Recipe is an autumnal treat with a delicate floral sweetness and a beautiful amber hue. It’s the kind of preserve that feels fancy but is totally doable at home. I made this on a chilly Sunday, and the scent alone had the whole house feeling cozy and warm. Honestly, I was surprised by how naturally the jelly set thanks to the quinces’ own pectin. (inspired by Jamie Oliver)

Ingredients Needed

For the Quince Jelly:

• 3 pounds quinces, cored and chopped (keep the peels on!)
• 4 ½ cups water
• ¼ cup lemon juice
• 7 ½ cups sugar
• 3 fluid ounces liquid pectin

How To Make Jamie Oliver Quince Jelly

Prep the Jars:

Start by sterilizing 8 half-pint jars. I just submerged mine in a big pot of boiling water for 5 minutes. Keep them hot until you’re ready to fill them—this is key for food safety and proper sealing.

Cook the Quinces:

Pop your chopped quinces (peels and all) into a large pot. Add 4 ½ cups of water and bring to a boil. Once bubbling, lower the heat and cover. Let them simmer for about 15 minutes, or until they’re soft and fragrant. It’s wild how they go from hard and fuzzy to tender and aromatic so quickly.

Extract the Juice:

Now for the magical part. Strain everything through a fine mesh sieve or jelly bag. Don’t press or squeeze—let gravity do its thing to keep the juice clear. Measure out exactly 4 cups of the juice for the jelly.

Make the Jelly:

In a clean pot, combine your 4 cups of quince juice with the sugar and lemon juice. Stir constantly over high heat until it reaches a boil. Once it’s rolling, stir in the liquid pectin, bring it back to a boil, and let it go hard for 1 minute. Skim off any foam so your jelly turns out beautifully clear.

Fill and Seal the Jars:

Ladle that hot jelly into your warm jars, leaving 1/4 inch of space at the top. Wipe the rims clean and screw on the lids until they’re just fingertip-tight.

Process the Jars:

Lower the jars into a boiling water bath, making sure they’re fully submerged. Boil for 10 minutes. Once done, lift them out and let them cool on a towel or rack for 24 hours. You’ll hear the lovely “pop” sound as they seal!

Store Properly:

Keep sealed jars in a cool, dark place. Once opened, pop them in the fridge and try to use them within a month.

Why I Love This Recipe

I made this Jamie Oliver Quince Jelly Recipe in late October when quinces were just ripe. It was one of those slow, satisfying kitchen projects, and the results felt like pure golden treasure. I served it with a cheese board at a family gathering and people were obsessed! It’s elegant but earthy—and surprisingly simple.

Recipe Tips

• Stick with Liquid Pectin: Powdered and liquid pectins behave differently. This recipe was made for liquid—don’t swap it!
• Keep the Peels: They contain tons of pectin and contribute to the jelly’s flavor and set.
• Don’t Rush the Juice Extraction: Let it drip naturally to avoid cloudiness.
• Skim the Foam: Doing this right after boiling helps keep your jelly clear and smooth.
• Proper Headspace is Key: Too much or too little space can affect the seal and shelf life.

How To Store This Jamie Oliver Quince Jelly Recipe

At Room Temperature

Unopened jars are fine in a dark pantry for up to a year. Just keep them cool and out of direct sunlight.

In the Fridge

Once opened, store in the fridge and use within 30 days. Always use a clean spoon to avoid contamination.

In the Freezer

You can freeze jelly for up to 6 months. Thaw it overnight in the fridge when you’re ready to enjoy.

Reheating

If it gets too firm in the fridge, let it sit at room temp for 15 minutes or give it a gentle stir.

Nutrition Facts (per serving)

• Calories: 50
• Carbs: 14g
• Protein: 0g
• Fat: 0g
• Sugar: 13g
• Fibre: 0g
• Sodium: 0mg

Let’s Answer a Few Questions!

What meat goes with quince jelly?
Totally delicious with pork, chicken, and any kind of charcuterie.

Do you need to peel quinces for jelly?
Nope! The peel is packed with pectin and flavor.

How do I fix jelly that didn’t set?
Re-boil it with more pectin or lemon juice, then reprocess it in jars.

Can I make this without a jelly bag?
You can use layered cheesecloth in a sieve—just don’t squeeze the pulp.

How long does quince jelly last?
Unopened, about a year. Opened, use it within a month.

Try More Recipes:

• Jamie Oliver Fig Jam Recipe
• Jamie Oliver Plum Jam Recipe
• Jamie Oliver Rhubarb And Ginger Jam Recipe