Gelée of Quince

This traditional recipe for homemade quince jelly is a great way to preserve the sweet taste of quince fruit. The resulting jelly is sweet and delicious, perfect for spreading on toast or adding to desserts.


  • 2 kg of quinces
  • 1 kg of sugar
  • 2 lemons


  1. Wash and cut the quinces into small pieces, discarding the core.
  2. Add to a large pot with enough water to cover them and bring to a boil.
  3. Once boiling, reduce the heat and let simmer for about an hour.
  4. Drain off the liquid, reserving it in a bowl.
  5. Put the quince pieces back into the pot and add the sugar, stirring until it is dissolved.
  6. Add the juice of two lemons and stir.
  7. Bring to a boil again and let simmer for about 30 minutes, stirring occasionally.
  8. Add the reserved liquid back into the pot and keep boiling until it reaches a thick jelly-like consistency.
  9. Pour into sterilized jars and seal while still hot.

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