Quince jelly

I happened to chance upon these quinces the other day. At first glance you can mistake them for a slightly odd shaped apple but then you realise they are a different fruit entirely. I've made a couple of different jellies this year but due to the small amount of fruit I had I was only able to make a jar of each. As quinces are much bigger and heavier it is much easier to gather a good crop of them quickly which will result in a higher yield of jelly.

The skin of the quince is golden yellow and when you cut into them they have a pale flesh like an apple or pear. However, once cooked the flesh turns a beautiful red-pink colour hence the natural rosé coloured jelly. The flavour of it is best described as a fragrant apple taste. Don't think about eating a quince raw as they are very sour tasting and definitely at their best once cooked.

If your quinces are under ripe don't add any lemon juice to the jelly mixture as they are naturally high in pectin. Once they start to ripen the pectin levels start to drop so some lemon juice will be required in order to help it set.

Click here for a printable recipe.
 

Equipment: Large high sided saucepan, jelly strainer stand, jelly bag or muslin square, glass jug, 2 small plates/saucers, freezer, 3-4 standard sized jam jars and lids.

Ingredients

4lbs (1.8kg) Quinces, unpeeled and diced. Keep the pips in.

4¼ pints (2.4 litres) Water

450g Granulated sugar for each 600ml of liquid. I had 1.2l so used 900g of granulated sugar

1-2 Lemons depending on ripeness of fruit.

Method

1. Put the fruit into the saucepan and add the water. If the quinces are ripe squeeze in the juice of a lemon.

2. Bring to the boil and then reduce to a simmer.

3. Cook for about 1-1½ hours making sure the fruit doesn't burn.

4. Set up your jelly strainer and put a glass jug underneath.

5. Spoon some the fruit and juices into the jelly strainer. Add small amounts until all the mixture is in the strainer.

6. Leave to strain for about an hour. Do not be tempted to squeeze the bag as this will result in a cloudy jelly.

7. Check the volume of liquid and calculate the amount of sugar required. 600ml requires 450g. 500ml requires 375g of sugar.

8. Put the plates or saucers into the freezer.

9. Ensure the jars are clean and dry. Put into the oven to sterilize at 120°C/Gas mark ½-1.

10. Pour the jelly liquid back in the large saucepan (ensure no bits remaining in the pan) and bring to the boil. Add the sugar and stir gently to dissolve.

11. Keep at a rolling boil for about 10-12 minutes and then try the setting point.

12. Take one of the plates out of the freezer and drop a small amount of the liquid onto the plate. Push it with the spoon and if it wrinkles and moves it is ready to bottle. If not keep boiling and try again in a minute. If it still keeps failing to wrinkle squeeze the juice of lemon through a strainer into the boiling mixture and stir.

13.Quickly take the pan off the heat and take the jar out of the oven (remember it will be hot!).
14. Pour jelly into the jar. Skim any scum (it will be quite thick and white) off the top. Put the lid on immediately to ensure that 'pop' when first opened.