Quince and Apple Jelly

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	7 hrs
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

10 quince (s)
6 apples
1 kg preserving sugar 2:

Instructions

Wash the quinces and apples and cut into pieces with the skin and seeds. Put both together in a large saucepan and add enough water to just cover the fruit. Then bring to the boil and cook until the fruits are soft.
Remove from heat, cover with a cloth and let stand for a few hours. Then pour into a large sieve and collect the liquid. Do not squeeze it out or the jelly will become cloudy.
Now stir in the sugar and bring the fruit juice to a boil, then let it simmer for another 2 minutes. Now you fill everything into the prepared jars, close them and turn them upside down for 10 minutes. In the case of jelly, you take 500 g of sugar per 750 ml of fruit juice
Another tip from me: I freeze the finished jam jars afterwards. This way the jam keeps its beautiful color and it tastes freshly cooked even after six months.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.