Loulla Astin

Auntie Loulla (Loulla Astin) is my mother’s sister and the award winning restaurateur of the famous Kosmos Greek Taverna in Manchester. Her career has seen her cook on TV many times, including presenting her own cookery series on SKY and she was even invited to meet The Queen at Buckingham Palace.

Here she shares her fabulous Quince Jelly recipe. My husband Peter took the photo, isn’t it stunning?!

Auntie Loulla's Quince Jelly (clear jam)


Quince Jam

Quinces are the most beautiful of all fruits with a strong aromatic perfume. The ancient Greeks considered quinces to be the symbol of fertility and dedicated them to the goddess of love.

The fruit was regarded as the symbol of Love and Happiness, and there was the bridal custom of a quince being shared by a married pair. Quinces sent as presents, or shared, were tokens of love.

The custom was handed down, and throughout the Middle Ages quinces were used at every wedding feast. Many healing properties were attributed to the quince: in Medieval times, Europeans thought quinces aided digestion, and a syrup prepared from the fruit was used as addition to drinks in sickness.

The jelly is easy to make and is perfect on toast, scones or served with rich meats and game. It also makes excellent Christmas presents.


2 kilo (4lb) quinces
1 kilo (2lb) sugar
The Juice of ½ a lemon
2 scented geranium leaves or 1 tbsp rosewater


Using a sharp knife, chop up the whole quinces. Put them in a large saucepan and pour over just enough water to cover the fruit.

Bring to the boil and simmer for 1 1/2 hours or until the flesh is very soft. Put into a jelly bag or a piece of muslin tied at four corners suspended over a large bowl.

Leave for several hours to drip slowly and do not force the pulp through by squeezing or the jelly will be cloudy. (By the way, do not discard the pulp, use for the following recipe, (quince paste below).

You should end up with 1.8 litres of juice.) Measure the liquid if you like, for every pint (570ml) of liquid, you will need 1 lb (450g) of sugar.

Pour the liquid into a preserving pan or a large stainless steel saucepan with the sugar, lemon juice and geranium leaves (if you are using them) or rosewater.

Bring it slowly to a simmer, stirring until the sugar dissolves then boil rapidly without stirring until setting point is reached which should take 15 minutes.

Skim off the foam from time to time. To test, place a saucepan in the fridge to get very cold and place a few drops of the jelly in-when cool it should wrinkle when you push it with your fingertips.

Cool slightly and then pour into hot sterilized jars, cover with waxed discs, seal and label.

Picture of Loulla and recipe © Loulla Astin.

Jam picture ©Peter Broadbent.

Do also join Loulla’s private Facebook Group which has thousands of members: Loulla’s Recipe Share.


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56 Responses

  1. Mandy

    Love the idea of adding geranium leaves or rosewater to the quince jelly – am going to link to this from my quince compote recipe. Gorgeous photo too x

  2. Abigail

    The first photo looks magical! I’ve not tried quince fruit yet, i hope it’s available in Dubai.

    Linked up my Coconut Almond Chocolate Chip cookies

  3. Elizabeth

    That quince jelly looks divine and that photograph is gorgeous! What a talented husband you have 🙂 I saw you several times at BritMums Live. You were one of the few people I recognised but I was too shy to go up and introduce myself to you!

  4. shaheen

    Wow, it is absolutely stunning, and the photograph even more stunning,if not magical.
    I’ve linked up too, hope you like my Strawberry Risotto, its savoury!

  5. Claire

    I love quinces i used to love it even more sitting on Sydney harbour with a picnic great with a cheeseboard 🙂 I love the combo of savoury and sweet..

  6. Notmyyearoff

    Oh my you entire family seem to be completely amazing at cooking. I would be the size of a house if I lived with you! 🙂

  7. Ali

    Wow what a gorgeous photo! I have not tried Quince Jelly but this looks very tempting indeed!

    I have linked up another of Oscar’s recipes! I do cook myself honest 🙂

  8. Alison

    How pretty does this look. I think my neighbour has a quince tree, wonder if they would notice the fruit going missing?

  9. Mel

    wow, this photo looks amazing! I have not made jam since my teens, must start again! Sorry I haven’t got a recipe to link this week… it is the first time in forever! x

    • honestmum

      Oh Mel, you have a newborn, you can be let off sweetie and there is never ever pressure, lots of love to you x

  10. sarahhillwheeler

    Amazing photo. Love the idea of quince jelly too…. despite the gorgeous weather find my thoughts turning to Christmas and reckon this would go down a treat with some roast turkey. Love the way #TastyTuesdays is expanding my culinary horizons!

    • honestmum

      Ha yes Sarah although my Aunt and family do make quince jelly in the summer/end of summer but you are right, perfect for Christmas x

  11. Jenny

    Wow this is amazing. Sounds delicious and very fancy on the dinner table if you are hosting a party in that new fabulous dining room of yours! lol Thanks for hosting my lovely.

  12. Steph @MisplacedBrit

    wow wow wow! Pure luxury. I love that everyone would think you’ve put honey on the table; what a fantastic surprise with this flavor.
    There’s a tree at my in-law’s summer house that I’m supposed to cut down at the end of the summer… Not before I’ve harvested all the quince & made this jam!


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