Quince Jelly

I have always wanted to make Quince Jelly. My dad use to make it when I was a child and it would have to rate as one of the nicest jam or jelly on toast for breakfast!

It is currently quince season and when I saw some in the green grocer on Thursday I decided it was time to make my first batch of quince jelly. I bought 2.5 kgs (5.5lb) of quinces and took them home ready to start on Friday evening. 

The first thing my son said when he saw the quinces "what is that ugly fruit"!!  I had to agree, they are ugly but a little like an ugly duckling that can be turned into a beautiful swan!

After work on Friday I made Part 1 of the quince jelly. It is best to use slightly under ripe quinces as it sets better than the ripe softer fruit.
Wipe to remove "fluffy" surface on skin and chop -- did not remove the core or skin.   Place in a saucepan and cover with water - I used 2 litres.  Simmer (with lid on)  for 1.5 hours until very soft
Once cooked, place all pulp and juice into a jelly bag and leave to drip. Do not squeeze the  pulp otherwise it will make the jelly cloudy. I left it over night to drip. 
On Saturday morning I poured the juice into a large saucepan and for every 600ml (1 pint) of  juice I add 450grams (1 lb) of white sugar.  Heat the mixture gently over a slow heat, stirring occasionally until the sugar is dissolved completely.  Bring to the boil and boil rapidly for 10 minutes and do the jam set test. Remove from heat and bottle in sterilised jars. 

I made 7 jars plus a little extra in the bowl. It tastes just like I remember!! Just wish I could invite you all for afternoon tea, scones, quince jelly with whipped cream and a long conversation in the sunshine. Perhaps another time:)


Next jam to make will be a dried apricot jam. This is very use to use in apricot pies, tarts and slices, it makes the apricot far more intense in flavour. 


Comments

  1. YOur jelly looks so lovely, I have fond memories of making apple jelly at school. I have always wanted a jelly bag, I will have to look for one next time I pass a kitchen specialty store.
    Thank you for sharing your story and memories.
    Nell

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    Replies
    1. Nell - I made crab apple and granny smith apple jelly a few months ago and it has a very delicate taste of apple - also would be nice on roast meat. I bought my jelly bag from one of those trendy kitchen stores, it has been very useful.

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  2. It's my opinion that, like grapes, quince is probably one of those fruits that makes a better jelly than a real jam or preserves. I bought a tin of quince preserves thinking it would be really good, and it really wasn't too impressive. I've never had the opportunity to make quince jelly, but I'd like to. :-) I did try to make grape jam once and that was a mistake. Grape jelly tastes so much better. Your quince jelly looks great!

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    Replies
    1. Mary - I am yet to meet someone who liked to eat the fruit, but everyone seems to love it as a jelly. I have never had grape jelly, can't imagine what it would taste like!.

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  3. I remember my mother making quince jelly too - and I remember the time she over-cooked it and we had quince toffee, too! I also remember her making stewed quince for us to eat - and that is not such a fond memory due to the texture of the fruit!! The taste of the stewed quince is nice; it's the texture that I hated.
    As for quince jelly - YUM!! :) I've never made it, but I would like to try sometime in the future!
    I've made dried apricot jam (I think it was Auntie Helen's recipe, possibly - my mother used it, too) - and I like it almost more than fresh apricot jam. The richness of the taste is wonderful - and it's an excellent way to make apricot jam when it's not stone-fruit season, too! :)

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    Replies
    1. Clara - can you please send me your apricot recipe, i can compare it with what I have. My dad says it the best filling for pies and that is one reason why I want to make it.

      Stewed quinces isn't very nice, its nothing like the jelly. I am going to also use the jelly on meat - in particular lamb shanks, it should make a really good sauce to cover and bake it in.

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    2. Yes, I will email the recipe to you.
      As for the fruit - my mother did like it, that's why she stewed it for us! I can't remember if any of my sisters particularly liked it stewed, but they may have. I remember having it quite a few times as a child (on our weetbix for breakfast!).

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    3. I loved it stewed! Stewed it myself a few years running since I got married too! Quince is ghastly stuff to prepare! Don't have time for it now, but ti is very yum, I love it's unique texture!
      Bets

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