Hot Quince Jelly — A Fiery Twist on a Classic
- janehuts
- Aug 15
- 2 min read
Old-fashioned fruits like quinces are making a quiet comeback, and I couldn’t be happier about it. This year my quince tree was heavy with fragrant, golden fruit, filling the garden with its sweet, floral aroma.
With 'hot honey' recipes popping up everywhere lately, I thought — why not hot quince jelly? The gentle sweetness of the quinces pairs beautifully with the warmth of fresh chillies, making this jelly perfect for glazing meats, serving with cheese, or giving your morning toast a little kick.
Hot Quince Jelly
If you spot any foam while it’s cooking, simply skim it off with a slotted spoon.
Makes approx. 1.75 litres
Ingredients:
1.5kg quinces
4 fresh jalapeño chillies (adjust to taste)
Juice of 1 lemon
Water
White sugar
Method:
Rub the quinces with a clean tea towel to remove their natural fuzz. Wash well and chop into 2.5cm pieces.
Roughly slice the chillies, leaving the seeds in for extra heat, or remove them if you prefer a milder kick.
Place the quince pieces and chillies into a large saucepan with the lemon juice. Add enough water to cover the fruit.
Bring to a boil, then reduce heat and let it gently simmer until the quinces are very tender.
Strain the mixture first through a colander to remove the fruit and chilli pieces, then strain the liquid again through a sieve lined with a double layer of muslin or a clean pillowcase.
Measure the liquid and add one cup of sugar for every cup of juice.
Return to the heat and boil rapidly for 20–30 minutes, or until the jelly reaches setting point.Tip: Test for a set by placing a small spoonful on a chilled saucer and popping it in the fridge for a couple of minutes. If it wrinkles when pushed, it’s ready.
Pour the hot jelly into warm, sterilised jars and seal immediately.
Refrigerate after opening.
If you’re a fan of sweet and spicy, this fiery quince jelly is one you’ll want to keep in your pantry — it’s a little jar of bold, old-fashioned goodness with a modern twist.
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