Quince Jelly
Photo: flickr user Ewan-M
Ingredients
5 larges quinces - (10 oz ea)
cup sugar - (3 ½ lbs)
1 tablespoon freshly-squeezed lemon juices - (to 2) see * Note
Preparation
1
* Note: The lemon juice is really only necessary if the quince jelly doesn't "take" within the allotted time.
2
Prepare six 8-ounce jelly jars. Rub the quinces briskly with a towel to remove any down on the skin, if there is any. (Don't peel them; the skin is important for the jelly.) Cut the quinces in half, then using a melon ball maker, remove the white core and the seeds, and reserve them. Tie the seeds and the cores together in a piece of cheesecloth.
3
4
5
Measure out 6 1/4 cups liquid and return it and the seed bundle to the pot. Add the sugar, stir, and bring to a boil over medium-high heat. Reduce the heat so the liquid is boiling steadily but not wildly, and cook, stirring and pressing on the bag of seeds, until the liquid thickens, anywhere from 10 to 25 minutes. (To test for consistency, drizzle some jelly on a cold plate, place it in the refrigerator for 1 to 2 minutes, and then check to see if it has
6
Remove the jelly from the heat and strain it, if necessary, so it is perfectly clear. Ladle the jelly into the sterilized jars and seal according to manufacturer's instructions.
7
This recipe yields 6 half-pint jars.
8
Yield: 6 half-pints
Tools
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Yield:
8.0 servings
Added:
Saturday, February 13, 2010 - 7:32am