Japanese Quince Jelly Recipe


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  1. Wish I was a bit closer to you and then I might be able to twist your arm to share your Quince Jelly with me. I can remember my Nan making it every year from Quince she had growing at the edge of the garden. Since moving to Canada Quince are as hard to find here as a 2 headed elephant. I have located a guy that has grown Quince in the past but he has neglected them so doesn't even know if he still has them growing at the back of his orchard, if he has he is going to see if he can get either some seeds or maybe a cutting for me to try to grow my own. I am so keeping my fingers crossed and hope that I might be able to get a cutting as at 71 years old I may not live long enough to wait for seeds to grow and produce some fruit. Anyway, enjoy your quince jelly, my mouth is watering at the thoughts of it haha. Take care and stay safe. Sandie.

  2. Titli, I made a few jars of Japanese quince jelly. I sterilised the jars by boiling and put the lids in boiled water. However I found mould on two of the jars on top of the jelly ater storing for 2 months. WHAT DID I DO WRONG?

  3. Die japanische Zierquitte ist ein rosengewächs. Dahher enthalten ihre Samen das Amygdalin nicht. Ausserdem wird dieses nur dann freigesetzt und in cyanide gespalten, amygdalin ist nämlich nur ein cyanogenes Alkaloid, wenn die Samen durchtrennt werden. Von intakten Samen geht keine Gefahr aus. Bei der Zierquitte sowieso nicht nur bei der echten Quitte Cydonia oblonga.

  4. Are "japanese quince" what we Yankees call "flowering quince" as in chaenomeles speciosa to be more clear? If so, I just may plant some in my yard too, I knew they had pretty flowers but I never knew they were edible landscape plants.

  5. I also have those little quinces in my garden. I don't make jelly, but juice (it can also be used as the base for jelly), so the most obvious option is to put the quinces into a slow juicer. Then I have a clearer juice with less fluff and no boiling (which loses valuable C vitamin). However, it seems that boiling whole fruits produces more pectin, which is exactly what is needed for a jelly.

  6. hmm… we just deseed them, chop them up in slices and mix with loads of sugar and jar them… the juices will come out and turn into syrup that we usually either add to tea (if you like tea with sugar and lemon, then this is another option) or just make a sweet drink, warm or cold with ice. the quince will turn into candied dry fruit with time… aaah… childhood memories!!!!

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