Comida Kraft
Recipe Box

SURE.JELL Quince Jelly

2
(2) 2 Reviews
Prep Time
1
hr.
Total Time
3
hr.
20
min.
Servings

About 9 (1-cup) jars or 140 servings, 1 Tbsp. each

Fresh quince juice, sugar and fruit pectin are cooked briefly, then processed in a canner to produce gleaming jars of homemade jelly.

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove stems and blossom ends from quinces; core, but do not peel. Finely chop quinces; place in large saucepan. Stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked quinces; cover and simmer an additional 5 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 6 cups juice into 6- or 8-qt.saucepot. (If needed, add up to 1/2 cup water for exact measure.)
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. ( Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

Servings

  • About 9 (1-cup) jars or 140 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 9 (1-cup) jars or 140 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 45
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 11g
Protein 0g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • ratzeputz |

    The recipe is not clear and needs to be corrected. Here is the issue: 6C of juice and 6C of water? NO! 6C of water and 4 lbs of quince to yield 6c of prepared juice. Do not add another 6C of water to the prepared juice. To get a rose color cook it longer. >>

  • val1946 |

    The recipe was easy to follow and the jelly turned out well, however, I was expecting a rosy red color and ended up with a yellow color. The jelly I was used to eating in the past was red in color.

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