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.|
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.