Thursday, 23 April 2015

Quince Jelly

In addition to the quinces from our own tree I was given a big box of quinces from Maria and

this shopping bag of quinces from an unknown giver. Such a nice surprise to come home and find the bag of quinces on the dooorstep.

With so much bounty I made some quince jelly, a few more containers of quince for the freezer and some more quince paste

This year I made the jelly from the peel and pips that were removed for the paste and slowly roasted quince. It worked out perfectly and s an excellent way to use up all the quince trimmings. You need lots of quinces to do this, otherwise just use whole  quinces,

To Make Quince Jelly 

First up wash the quinces to remove the soft furry stuff on the outside.

Peel quinces and remove the pips or cut up the whole quinces. place in a pot and cover with water.

Simmer for a couple of hours until quinces change colour to pink /ruby and become really soft and mushy. Some of the water will evaporate away.

Line a large colander with muslin or chux cloth and place a bowl underneath. You need to allow enough room for the liquid to drip through. An alternative is to tie the bundle up, suspend it

Allow the liquid to strain for a couple of hours. Do not stir or your jelly will become cloudy.

Measure the strained liquid. Allow 1 cup of sugar or a little less for each cup of liquid.

Place in a saucepan and bring to boil, Stir and simmer until the jelly will test set on a cold plate.

Bottle in warm, sterilised jars.

The finished jelly.

Delicious on warm, buttered toast.

You can read more about the process here and here

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