Monday 6 October 2014

Quince jelly


Quince jelly preserve fruit preserving
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.
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.

 



35 comments:

  1. My Gran used to make quince jelly - I think it is a taste that is coming back into fashion (I quite like it!)

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    1. I think all types of preserving is becoming fashionable again.

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  2. You know I have never heard of quinces. I like that the change colour and look like yummy jam x

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    1. I don't think it's a fruit that's commonly available in supermarkets but you do come across them in gardens.

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  3. I've never made jam only chutney, but looks looks an interesting recipe. If i can find quinces I may give it a go.

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  4. Ive never tried quince jelly, but I do like quince, so definitely something to try x

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  5. My friend has a gorgeous quince tree in her garden, and she never knows what to do with them all. Perhaps I'll nab some from her and make her some jelly!

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    1. This is definitely the recipe for them! Some where going rotten on the tree I found so I had to rescue the others!

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  6. Ive never heard of quince before but this sounds delicious xx

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    1. The trees are found in gardens but I've never seen in the fruit in a supermarket.

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  7. I have never made quince jelly, but it is fab with cold meats

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  8. I have never tried Quince or made Jelly! x

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  9. I have never tried quince, but it sounds lovely. I remember it being mentioned in a nursery rhyme I used to tell the kids, that's going to play on my mind now!

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    1. 'They dined on mince and slices of quince,' - The Owl and the Pussycat by Edward Lear.

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  10. I oftener wondered what to do with quinces ~ ace recipe

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  11. I have never tried Quince but looking up information on Google - they sound lovely. I am not sure if they are sold in UK.

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    1. I got mine from a garden in London! I doubt supermarkets sell but independent greengrocers might.

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  12. I am not sure if I have these growing in my garden! Will check to confirm and then I can try making the jelly.

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    1. I'd love know if you have got quinces in your garden!

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  13. I've never had quince. I think I heard how sour they were when I was younger and it has always put me off. Maybe I should give them a chance..... the jelly looks great and I can imagine it going great with cooked meats.

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    1. I've never tried them raw but I think people reckon they can eat them like a pear or apple and then realise they are not good too eat. Jelly is definitely the best way to eat them!

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  14. Lovely recipe. I would love to try this. I'll be scouring the supermarkets for quinces this weekend.

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  15. Ooh I've never heard of these before but will defo be on the look out now so I can try your recipe x

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  16. one thing I haven't tried making yet! looks yummy

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  17. My dad makes great quince jelly - such a lovely English recipe!

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  18. I have never had quince jelly before, yours looks lovely on a scone x #recipeoftheweek

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  19. I only got one quce this year so sadly no jelly for me this year. I will def try this next year (/she says, book marking it) as I had always made membrillo which is a pig to get right!

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  20. I was really excited when we moved here earlier this year and I found out we had a quince bush in the garden. I planned on making nice homemade gifts for family for Christmas then after loads of lovely blossom we got 1 single quince!

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  21. A quince tree would be lovely your so lucky to have had some from the garden, great for Christmas cheese too

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  22. I have never heard or seen a quince, thank you for sharing x

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  23. I tried it once as a kid and can barely remember the taste but it looks so good I would love to try it again :)

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  24. Gosh never heard of quince, is that bad? Looks yummy though

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  25. oh I've never made quince! I'd love to try this x

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  26. I have never tried Quince - it does look a bit ugly doesn't it

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  27. We have a quince tree in our backyard in Greece - I love the flavour of it. This quince jelly would be amazing in doughnuts or with ice cream. Don't think I have seen any quinces for sale anywhere though (in London). Thanks for linking to #CookBlogShare : )

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