Jamie Oliver Quince Jelly is made with quinces, sugar, water, lemon juice, and liquid pectin. This easy Quince Jelly recipe creates a tasty dessert that takes about 2 hours to prepare and can serve up to 16 people.
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🧡 Why You’ll Love This Quince Jelly Recipe:
- Special Taste: Quince has a unique taste that is a bit tart and sweet with a hint of floral. It makes the jelly different from the usual ones like grape or strawberry.
- Good with Many Foods: You can enjoy this jelly on bread, or use it to make your cheese and meat platters taste better. It’s useful in many ways.
- Uses Natural Ingredients: Quinces have their own pectin, especially in the peels, which helps the jelly set naturally. This means you don’t need a lot of extra stuff to make it.
- Perfect for Autumn: Quinces are best in late autumn, so making this jelly is a great way to keep enjoying their flavor all year. It’s like saving a piece of autumn.
- Great as a Gift: This jelly is something you can make at home and give as a gift. It shows you care and want to share something delicious, which friends and family always appreciate.
💛 Jamie Oliver Quince Jelly Ingredients
- 7 ½ cups sugar
- 3 fluid ounces liquid pectin
- 4 ½ cups water
- 3 pounds quinces, cored and chopped, peels on
- ¼ cup lemon juice
🥣 How To Make Jamie Oliver Quince Jelly
- Prepare the Jars: Sterilize 8 half-pint jars by submerging them in boiling water for at least 5 minutes. Keep the jars in hot water until ready to use to ensure they remain sterile.
- Cook the Quinces: Place the chopped quinces in a large pot and cover them with 4 ½ cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer, covered, for about 15 minutes or until the quinces are soft.
- Extract the Juice: Strain the cooked quinces through a fine mesh sieve or jelly bag to extract the juice. Measure exactly 4 cups of quince juice for the jelly.
- Make the Jelly: Combine the quince juice, 7 ½ cups of sugar, and ¼ cup of lemon juice in a large pot. Bring to a boil over high heat, stirring frequently to dissolve the sugar. Once boiling, stir in the liquid pectin quickly, then return to a full rolling boil. Boil hard while stirring continuously for 1 minute. Remove from heat and skim off any foam with a metal spoon.
- Fill and Seal the Jars: Spoon the hot jelly into the prepared sterilized jars, leaving about 1/4 inch of headspace. Wipe the rim of each jar with a clean, damp cloth to remove any jelly or debris. Seal the jars with lids and screw on the bands until they are fingertip tight.
- Process in Water Bath: Place the sealed jars in the canning rack and lower them into the boiling water bath. Ensure the jars are fully submerged and processed for 10 minutes. Remove the jars from the bath and let them cool on a towel or rack for 24 hours without disturbing them.
- Store Properly: Keep the sealed jars in a cool, dark place. Once opened, refrigerate the jelly. Use opened jelly within 1 month for best quality.
💠Recipe Tips
- Use the Right Pectin: Make sure you use liquid pectin like the recipe says. Liquid pectin and powdered pectin work differently, so they can’t be switched.
- Prepare the Quinces Well: Wash the quinces well since the skin is used. Cut them all the same size so they cook evenly and give good flavor.
- How to Get Juice: Use a jelly bag or layers of cheesecloth to get juice from the cooked quinces. Let the juice drip out on its own. If you squeeze it, your jelly might look cloudy.
- Clearing the Jelly: It’s important to remove the foam from the top of the jelly after boiling. This makes your jelly clear and nice to look at.
- Sealing the Jars Right: When you seal the jars in a water bath, make sure the water covers the jars by at least one inch. This helps to seal them well so the jelly stays good and doesn’t spoil.
🥩 What To Serve With Quince Jelly?
Quince Jelly pairs well with sharp cheddar, goat cheese, cured meats, and crusty bread. It can also be served alongside roasted pork, grilled chicken, pancakes, or vanilla ice cream for a delicious addition to your meals.
🎚 How To Store Quince Jelly?
- Refrigerate: Keep sealed jelly jars in a dark, cool spot. After opening, store the jelly in the fridge and use it within a month for the best taste.
- Freeze: Freeze the jelly for up to 6 months. To use it, thaw the frozen jelly in the fridge overnight before you serve it.
FAQs
What Meat Goes With Quince Jelly?
Quince jelly pairs well with roasted pork, grilled chicken, and cured meats like prosciutto or ham.
How Long Does Quince Jelly Take To Set?
Quince jelly typically takes about 24 hours to set completely. It should be allowed to cool and rest undisturbed during this time.
Do You Peel Quince For Jelly?
No, you do not need to peel quinces for jelly. The peels add flavor and natural pectin, which helps the jelly set.
How Do I Fix Quince Jelly That Didn’t Set?
If your quince jelly didn’t set, you can re-cook it. Boil the jelly again, adding a bit more pectin or lemon juice, and then reprocess it in jars.
How Do I Know When The Jelly Is Ready To Be Jarred?
The jelly is ready to be jarred when it reaches the gel point. You can test this by placing a small amount on a cold plate; if it wrinkles when pushed, it’s ready.
What Should I Do If My Jelly Is Too Thick?
Gently reheat the jelly with a little water until it reaches the right consistency.
Jamie Oliver Quince Jelly Nutrition Facts
- Calories 50
- Calories from Fat 0
- Total Fat 0g
- Carbohydrates 14g
- Net carbs 14g
- Sugar 13g
- Protein 0g
Jamie Oliver Quince Jelly Recipe
Description
Jamie Oliver Quince Jelly is made with quinces, sugar, water, lemon juice, and liquid pectin. This easy Quince Jelly recipe creates a tasty dessert that takes about 2 hours to prepare and can serve up to 16 people.
Ingredients
Instructions
- Prepare the Jars:Â Sterilize 8 half-pint jars by submerging them in boiling water for at least 5 minutes. Keep the jars in hot water until ready to use to ensure they remain sterile.
- Cook the Quinces: Place the chopped quinces in a large pot and cover them with 4 ½ cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer, covered, for about 15 minutes or until the quinces are soft.
- Extract the Juice:Â Strain the cooked quinces through a fine mesh sieve or jelly bag to extract the juice. Measure exactly 4 cups of quince juice for the jelly.
- Make the Jelly: Combine the quince juice, 7 ½ cups of sugar, and ¼ cup of lemon juice in a large pot. Bring to a boil over high heat, stirring frequently to dissolve the sugar. Once boiling, stir in the liquid pectin quickly, then return to a full rolling boil. Boil hard while stirring continuously for 1 minute. Remove from heat and skim off any foam with a metal spoon.
- Fill and Seal the Jars:Â Spoon the hot jelly into the prepared sterilized jars, leaving about 1/4 inch of headspace. Wipe the rim of each jar with a clean, damp cloth to remove any jelly or debris. Seal the jars with lids and screw on the bands until they are fingertip tight.
- Process in Water Bath:Â Place the sealed jars in the canning rack and lower them into the boiling water bath. Ensure the jars are fully submerged and processed for 10 minutes. Remove the jars from the bath and let them cool on a towel or rack for 24 hours without disturbing them.
- Store Properly:Â Keep the sealed jars in a cool, dark place. Once opened, refrigerate the jelly. Use opened jelly within 1 month for best quality.
Notes
- Use the Right Pectin: Make sure you use liquid pectin like the recipe says. Liquid pectin and powdered pectin work differently, so they can’t be switched.
- Prepare the Quinces Well:Â Wash the quinces well since the skin is used. Cut them all the same size so they cook evenly and give good flavor.
- How to Get Juice:Â Use a jelly bag or layers of cheesecloth to get juice from the cooked quinces. Let the juice drip out on its own. If you squeeze it, your jelly might look cloudy.
- Clearing the Jelly: It’s important to remove the foam from the top of the jelly after boiling. This makes your jelly clear and nice to look at.
- Sealing the Jars Right: When you seal the jars in a water bath, make sure the water covers the jars by at least one inch. This helps to seal them well so the jelly stays good and doesn’t spoil.
Jamie Oliver Quince Jelly Recipe, Quince Jelly Uk Recipe