Quince Jelly Recipe

Ingredients:

• 4 lbs quinces
• 7 cups water
• 4 1/2 cups granulated sugar
• 1 lemon, juiced

Instructions:

1. Wash the quinces and cut them roughly into pieces. Do not peel or core them.
2. In a large pot, add the quince pieces and enough water to cover them. Bring to a boil, then reduce heat and simmer for 2-3 hours, until quince is soft and mushy.
3. Strain the mixture through a fine-mesh sieve and discard any solids. You can also use a cheesecloth or jelly bag to strain the mixture.
4. Measure the strained quince juice and add it back to the pot. Add an equal amount of sugar (i.e. if you have 4 cups quince juice, add 4 cups sugar).
5. Add the lemon juice and bring the mixture to a rolling boil, stirring constantly.
6. Continue boiling for about 20-30 minutes, or until the mixture reaches the gel point. To test if it has reached the gel point, drip a small amount of jelly onto a cold plate. If it wrinkles when you push your finger through it, it is done.
7. Skim any foam from the top of the jelly, then ladle it into hot, sterilized jars. Leave about 1/4 inch of headspace.
8. Wipe the rims of the jars with a clean cloth, then seal with sterilized lids and rings.
9. Process the jars in a boiling-water canner for 10 minutes, or according to your altitude’s guidelines.
10. Remove the jars from the canner and let cool at room temperature. Check the seals on the lids to make sure they have properly sealed.

Verdict:

Quince jelly is a delicious and unique treat, with a tart and sweet flavor that pairs perfectly with a variety of foods. It’s great spread on toast or biscuits, or as a topping for ice cream or yogurt.

Serving Suggestions:

• Spread on toast or biscuits for breakfast or afternoon tea.
• Use as a glaze for roasted meats, such as pork or chicken.
• Melt and use as a dipping sauce for fried foods, such as chicken nuggets or onion rings.
• Top ice cream, Greek yogurt, or oatmeal with a spoonful of quince jelly for a sweet and tangy finish.