Best 3 Quince Jelly Recipes
Quince jelly is a delightful fruit preserve made from the quince fruit, known for its unique aroma and slightly tart flavor. This traditional delicacy is a staple in many cultures and can be enjoyed as a spread on toast, as an accompaniment to cheese or crackers, or as a filling for pastries and desserts. Making quince jelly is a rewarding experience that involves careful selection of quinces, preparing and cooking the fruit, and then preserving it using a traditional jelly-making process. This article will guide you through the steps of making quince jelly, providing detailed instructions and helpful tips to ensure a successful and delicious outcome.
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QUINCE JELLY
An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit.
Provided by FAYEBABES
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 32
Number Of Ingredients 5
Steps:
- Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
- Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
- Store sealed jars in a cool dark place. Refrigerate jelly after opening.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 53.7 g, Fiber 0.9 g, Protein 0.2 g, Sodium 2 mg, Sugar 46.9 g
QUINCE JELLY
I'm lucky to often get quinces. I went in search of a recipe to make jelly yesterday and found this on lynwood preserves. I made a recipe and a half and am posting that version here. Prep time doesn't include the time taken to strain the liquid initially.
Provided by JustJanS
Categories Jellies
Time 1h
Yield 2 litres
Number Of Ingredients 4
Steps:
- Wash the quinces, scourer off the down, and then quarter them roughly. Put the cut up quince into a preserving pan with the water and simmer long and slowly until they become soft. It can take over an hour to reduce well.
- Strain through a jelly bag overnight (by jelly bag, I mean a tea towel or very fine sieve - whatever you have at your disposal that fits within that criteria will be fine). Do not force the juice, as it will make it cloudy.
- Measure the juice into the preserving pan, and for each 600 mls of juice add 375g caster sugar. Bring juice to simmering point, add the sugar and the strained lemon juice. Dissolve over a very low heat. Boil fast and begin testing for a set after 10 minutes. When soft set is reached, pour into small, sterislised, hot jars and seal.
- This jelly stiffens during storage, and looks like a ruby jewel in the jar. It is delicious is served with lamb or boiled or baked pork, or simply as jelly with toast and butter for breakfast.
Nutrition Facts : Calories 891.5, Fat 1.9, SaturatedFat 0.2, Sodium 107.6, Carbohydrate 241.2, Fiber 32, Sugar 3.1, Protein 7.4
QUINCE JELLY WITH STAR ANISE
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our Chicken-Liver Crostini.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes four 1/2-pint-size jars
Number Of Ingredients 5
Steps:
- Place quinces in a large saucepan. Add water, and bring to a simmer over medium heat. Cook, covered, until dark pink and very soft, about 3 hours.
- Pass through a fine sieve, pressing out liquid; discard solids. (You should have 4 cups liquid. If you don't, adjust the amount of sugar used in step 3 to maintain a 1:1 ratio.)
- Bring quince juice, sugar, lemon juice, and star anise to a simmer in a large saucepan over high heat. Cook, skimming foam, until thick and a candy thermometer registers 220 degrees. Plate-test jelly to make sure it is set. Divide between four 1/2-pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 10 minutes. Let stand overnight to fully set before using. Unopened jelly can be stored at room temperature for up to 1 year.
Tips for Making Perfect Quince Jelly:
- Choose ripe quinces: Look for firm, unblemished fruit with a deep yellow color. Avoid quinces that are green or have brown spots.
- Prepare the quinces properly: Wash the quinces thoroughly and remove the stems and blossom ends. Cut the quinces into quarters and remove the cores.
- Use a large pot: You will need a large pot to cook the quinces in. A Dutch oven or stockpot works well.
- Add enough water: Cover the quinces with water in the pot. You want there to be enough water so that the quinces are completely submerged.
- Bring the mixture to a boil: Bring the mixture of quinces and water to a boil over high heat. Then, reduce the heat to low and simmer for about 1 hour, or until the quinces are very soft.
- Strain the mixture: Pour the mixture of cooked quinces and water through a colander or cheesecloth-lined strainer. Press on the solids to extract as much juice as possible.
- Measure the juice: Once you have strained the mixture, measure the amount of juice you have. You will need 1 cup of juice for every 1 cup of sugar.
- Make the jelly: Combine the juice and sugar in a large pot. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for about 30 minutes, or until the jelly has thickened. To test if the jelly is ready, spoon a small amount onto a cold plate. If the jelly wrinkles when you push your finger through it, it is ready.
- Pour the jelly into jars: Pour the hot jelly into sterilized jars. Seal the jars and process them in a boiling water bath for 10 minutes.
Conclusion:
Quince jelly is a delicious and versatile spread that can be enjoyed on toast, crackers, or fruit. It is also a beautiful addition to cheese boards and charcuterie platters. With a little bit of planning and effort, you can easily make your own quince jelly at home. So next time you see quinces at the market, be sure to pick up a few and give this recipe a try.
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