Recipe by Chickee
Australian Women's Weekly recipe. If you don't want to discard the pulp you can make Quince Paste with it. My quinces weren't very juicy so I only made 1 cup of juice- let me know if you have the same problem and I'll update the quantity.
Top Review by French Tart
Hi Chickea! :wave: I made this yesterday and I am not going to give any star ratings yet, as I am sure I must have done something wrong! The quince jelly is pretty and did set, but the set was like a very sweet syrup set! The sugar quantity seems to be very high! I do have a quince jelly recipe in an old cookbook, I will look at that, make some more (I have about 15+ kilos of quince still to pick!) and report back in an attempt to try and help with the amounts in this recipe! The recipe is well written and I am sure it will work with less sugar - I will let you know! I did take some photos, and it does look SO pretty - but the texture is like syrup that has set - very sweet! I hope this helps, I will let you know! Merci anyway, for giving me a way to use my quince up! FT:-)
- 1 kg fresh quinces, chopped
- 1 1⁄2 liters water
- 5 cups sugar, approximately
- 160 ml lemon juice, strained
- 60 ml brandy
Directions See How It's Made
- Combine quinces and water in large pan, simmer, covered, about 1½ hours or until quinces are very soft. Strain mixture through fine cloth. Allow liquid to drip through cloth slowly several hours or overnight, do not squeeze cloth; discard quince pulp.
- Measure liquid, allow 220g (1 cup) sugar to each cup of liquid. Return liquid to pan with sugar, stir over heat, without boiling, until sugar is dissolved. Stir in juice, boil, uncovered, about 20 minutes or until jelly sets when tested. Remove from heat, stir in brandy. Allow bubbles to subside, pour into hot sterilised jars; seal while hot.