CookEat Recipe
Quince Jelly
Clear quince jelly made from gently drained cooking liquid, with an optional spread from the leftover pulp.
Method
Steps
Step 1
Gather the ingredients: 1 kg ripe yellow quinces; Water just to cover the sliced fruit, about 1.2 litres initially; Caster sugar equal to the weight of the drained cooking liquid.
Step 2
Wash the quinces, remove their cores and slice about 5–8 mm thick, leaving the peel on. Put in a nonreactive saucepan and add just enough water to cover. Cover and simmer gently for about 30–45 minutes, until thoroughly soft. Do not stir or break up the fruit.
Step 3
Pour into a very fine sieve or jelly bag over a bowl. Let all the cooking liquid drain naturally for about 30–60 minutes without squeezing. Reserve the drained fruit separately if making the optional spread. Weigh the clear liquid and weigh the same amount of sugar.
Step 4
Boil the liquid and sugar uncovered in a clean nonreactive pan, skimming foam gently, for about 15–30 minutes until a small sample cooled on a plate gels and flows only slowly. Colour may deepen toward garnet as it cooks; do not add colouring or boil to hard candy.
Step 5
Transfer to clean small heatproof containers, cool promptly and refrigerate within 2 hours. Keep at 4°C or colder and use within 3 days, or freeze in suitable small containers with expansion space for longer storage. Thaw in the refrigerator. This is a refrigerated or frozen preparation, not a shelf-stable canned product. Discard the entire container if mould, fermentation or other spoilage appears; do not scrape it off or try to rescue it by boiling.
Step 6
Optional leftover-quince spread: pass the reserved drained fruit through a food mill or sieve. Weigh this cooked strained pulp and add the same weight of caster sugar, using the ratio specifically given for these leftovers. Heat the pulp with a few tablespoons of water only if needed for smooth stirring, add the sugar when bubbling, and stir frequently while simmering for about 15–25 minutes until a cooled sample spreads and moves slowly. Pack separately and use the same refrigerated or frozen storage. This secondary spread is milder than one made from fresh quinces.
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