Quince Jelly

Name: Quince Jelly
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 2 kgs 1/2 lbs of quince, washed, stems removed, cored, quartered (leave skin on); 2 liters cups water; 207 milliliters Enough sugar to add almost a cup of sugar (about for every cup of juice (about 4 cups)

Quince Jelly requires approximately approximately 45 minutes from start to finish. For 88 cents per serving, you get a condiment that serves 40. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 40 calories. A mixture of quince, water, enough sugar to add almost a cup of sugar ), and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. Kid Pleasin' Fried Chicken and Quince Jelly over Macaroni and Cheese and Mashed Potatoes, Quince Apple Strudels with Quince Syrup, and Glazed Peanut Butter and Jelly Doughnuts…with Strawberry-Rhubarb Chia Jelly are very similar to this recipe.

Instructions

First Stage of Cooking

1 Cover quince with water: Put quince pieces in a large stockpot with a thick bottom and add water (if you are eyeballing it, put in enough water to cover the pieces of quince by about an inch.)

Ingredients you will need

Quince

Water

Equipment you will use

Pot

2 Cook quince until soft: Bring to a boil, reduce heat to simmer, cover and cook for 45 minutes to an hour, until the quince pieces are soft.

Ingredients you will need

Quince

3 Mash cooked quince: With a potato masher, mash the quince to the consistency of slightly runny applesauce.

Ingredients you will need

Applesauce

Potato

Quince

Equipment you will use

Potato Masher

Add more water if necessary. If the mash is too thick, you won't get enough juice out of it.

Ingredients you will need

Juice

Water

Place a metal strainer over a pot. Drape 2 layers of cheesecloth over the strainer. (Can skip the cheesecloth if you are using a fine mesh strainer). Ladle the pulp into the cheesecloth. You may need to have two strainers set up this way.

Equipment you will use

Sieve

Cheesecloth

Ladle

Pot

Let the pulp strain for 3 to 4 hours. If you aren't getting enough juice out of the pulp, you may need to mix more water into the mash.

Ingredients you will need

Juice

Water

Measure the juice and add sugar

Ingredients you will need

Juice

Sugar

Add sugar: Measure the amount of juice you have. Should be about 4 to 5 cups.

Ingredients you will need

Juice

Sugar

Pour the strained quince juice into a thick-bottomed pot on the stove and bring to a boil. Measure out the sugar - a little less than a cup for every cup of juice.

Ingredients you will need

Quince

Juice

Sugar

Equipment you will use

Stove

Pot

Add sugar to the juice.

Ingredients you will need

Juice

Sugar

Second stage of cooking

6 Bring to a boil: Bring to a boil, initially stirring constantly, until the sugar is dissolved, so that the sugar does not stick to the bottom of the pan. Insert a candy thermometer to monitor the jelly temperature.

Ingredients you will need

Candy

Jelly

Sugar

Equipment you will use

Candy Thermometer

Frying Pan

7 Skim foam: As the jelly cooks, skim off the foam that comes to the surface with a spoon.

Ingredients you will need

Jelly

8 Sterilize jars: As the jelly is boiling, sterilize your jars for canning. (See section below on canning.)

Ingredients you will need

Jelly

9 Look for the set point: As the temperature rises above the boiling point of water (212°F), you will notice the consistency of the jelly/juice begins to change. When the temperature is approximately 6 to 8 degrees higher than boiling point at your altitude (anywhere from 218°F to 220°F at sea level) the jelly is ready to pour into jars. (Quince has so much pectin, it can set earlier than other types of jellies.)

Ingredients you will need

Gummies

Pectin

Quince

Jelly

Juice

Water

Left: Jelly is too runny. Right: Jelly is wrinkling when pushed, which means it's ready.

Ingredients you will need

Jelly

Note that candy thermometers aren't always the most reliable indicators of whether or not a jelly is done. Another way to test is put a half teaspoonful of the jelly on a chilled (in the freezer) plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it's ready.

Ingredients you will need

Candy

Jelly

Canning

10 Sterilizing jars: There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes. Sterilize canning lids by letting them sit in just boiled hot water for a few minutes.

Ingredients you will need

Water

Equipment you will use

Oven

Frying Pan

Pot

11 Ladle jelly into jars and seal: Use a large ladle to pour the jelly into the sterilized jars to 5/8 inch from the top rim of the jar. Seal the top with a canning lid and ring. You will hear a popping noise as a vacuum seal is created as the jars of jelly cool.

Ingredients you will need

Jelly

Equipment you will use

Ladle

If you want to use paraffin wax to seal the jars instead of the canning lids, melt some paraffin in a separate small saucepan.

Equipment you will use

Sauce Pan

Pour enough melted paraffin over the jelly in the jars to add 1/4-inch layer of wax to the top. The paraffin wax will float to the top, cool, and harden, forming a seal over the jelly as it cools. Note that this method is no longer endorsed by current canning experts because sometimes it doesn't seal perfectly, and mold can get in.

Ingredients you will need

Jelly