Nice easy recipe wanted

wyndra - 2019-04-23 15:23:00

Wash the quinces well and remove any fluff, but don't peel or core. Cut into 2 - 3 cm chunks and put in a large pan. Pour in enough water to almost cover, bring to a simmer and cook until very soft, about 30 minutes.

Strain hot mixture through a jelly bag overnight into a large clean container (don't squeeze, just let it run). When the bag has stopped dripping measure the volume of liquid. Pour into a large pan and bring to the boil. While it is heating measure the sugar. You will need an equal volume or slightly less, depending on how sweet you want the jelly to be.

When the liquid reaches boiling point add the sugar gradually, stirring it in to dissolve quickly. Bring back to a rolling boil and boil until it reaches setting point, 105 degrees Celsius. Pour into clean jars and put the lids on straight away. Leave to cool undisturbed, label, store in a dark place if possible.

davidt4 - 2019-04-23 16:15:00

And then PLEASE do not throw the quince away!

The good ones are as rare as hen's teeth in this country - I got 26 this year!!!

You can put the rest through a mouli and make jam out of it or just freeze in small quantities so you can use it over ice creams.

Or if you are patient you can cook it into a quince paste - wonderful with a cheese platter (in fact the first thing to go on any cheese platter).

Google it.

Myself I make quince jam by mincing the whole fruit (minus the seeds) in a meat mincer then cook it with sugar, it is much more solid than quince jelly and quite a different taste.

uli - 2019-04-23 17:47:00