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Quince Jelly

  • Yield: About 4 to 8 ounce jars


  • 1 pound quinces
  • 4 cups water
  • Juice of one-half lemon
  • Sugar


  • Remove the stalks from the quinces, but do not peel or core them. Cut them into large pieces and then grate them, including the skin, seeds and all, in a food processor.
  • Put the quinces in a preserving pan and pour in the water and lemon juice.
  • Bring to a boil, lower the heat, cover and simmer for 30 to 45 minutes, or until the quince flesh is soft. Pour the contents of the pan into a jelly bag suspended over a large bowl. Leave overnight to drain.
  • The next day measure the liquid in the bowl, and then pour it into a clean preserving pan. Add 1 cup sugar for every one and one-fourth cups of liquid. Stir over low heat until the sugar has dissolved. Bring the mixture to a boil and boil rapidly until the setting point is reached. If you have a sugar thermometer, it should read 220 degrees. Alternatively, test by spooning a little of the jelly onto a saucer that has been chilled in the refrigerator. Leave for a minute, then gently push the jelly with your fingertip. It should wrinkle.
  • Ladle the jelly into hot sterilized jars. Seal with canning lids and process for 5 minutes in a boiling water bath.