hot water bath canning instructions for quince

Asked October 29, 2019, 1:39 PM EDT

do you have canning instructions for quince jelly? pectin options (even though quince has natural pectin), sugar quantity, lemon juice or citric acid quantity ... canning times including additional time needed for altitude adjustment,

any of all of those?

Boulder County Colorado

3 Responses

Making Jams and Jellies

National Food Preservation Center, University of Georgia Extension

Quince Jelly
without added pectin

  • 3¾ cups quince juice (about 3½ pounds quince and 7 cups water)
  • ¼ cups lemon juice
  • 3 cups sugar (Do not reduce the sugar of you will have syrup and not jelly)

Yield: About 4 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning from the USDA available online or use any Ball Blue Book and follow the recommendations for boiling water bath canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare juice. Select about one-fourth underripe and three fourths fully ripe quince. Sort, wash, and remove stems and blossom ends; do not pare or core. Slice quince very thin or cut into small pieces. Add water, cover, and bring to boil on high heat. Reduce heat and simmer for 25 minutes. Extract juice.

To make jelly. Measure quince juice into a kettle. Add lemon juice and sugar and stir well. Boil over high heat to 8 degrees F. above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat; skim off foam quickly.

Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Quince Jelly in a boiling water canner. Process Time at Altitudes
Hot half-pints or pints -
Style of PackJar Size
0 - 1,000 ft is 5 minutes
1,001 - 6,000 ft is 10 minutes ***
Above 6,000 ft is 15 minutes

thank you for the recipe!
ONE Question about it:

There are 3 asterisks after the recommendation about time to process above 6,000 ft:
but the info asterisk points to is missing.
?

The *** were put at the end of 1,001 feet to 6,000 feet above sea level the product needs to be processed for 10 minutes