Recipe by JustJanS
I'm lucky to often get quinces. I went in search of a recipe to make jelly yesterday and found this on lynwood preserves. I made a recipe and a half and am posting that version here. Prep time doesn't include the time taken to strain the liquid initially.
Top Review by The Dabblers
I have made an identical recipe twice in the last three weeks! This jelly is absolutely brilliant - in my opinion no other jam/jelly can get close to it for sheer flavour and colour. Quinces in Qld cost $2.50 EACH! so JustJan is a very lucky lady.
It is very easy to make but a word of warning. If you are a devotee of using a sugar thermometer as I am be very careful because there is every chance that the jelly will have got to its set point before the standard 105-106C.
Take it off the heat as soon as it gets close and do not leave it sitting about in the hot saucepan or on the hot hob either or else you may well have a fruit cheese on your hands. If it has not jelled by next day bring it to the boil again and repeat the getting off the heat as soon as it has boiled. You will probably find that it sets perfectly. Repeat if you have to by giving it one quick boil at a time until you are happy.
This is the voice of hard experience from last year speaking. We still have not finished all the quince paste/fruit cheese I made last year without intending to - but that also is delicious with cheese and crackers. Goodluck, John
- 3 kg ripe quinces
- caster sugar
- 3 large lemons
- 3000.0 ml water (or enough water to cover the quinces)
Directions See How It's Made
- Wash the quinces, scourer off the down, and then quarter them roughly. Put the cut up quince into a preserving pan with the water and simmer long and slowly until they become soft. It can take over an hour to reduce well.
- Strain through a jelly bag overnight (by jelly bag, I mean a tea towel or very fine sieve – whatever you have at your disposal that fits within that criteria will be fine). Do not force the juice, as it will make it cloudy.
- Measure the juice into the preserving pan, and for each 600 mls of juice add 375g caster sugar. Bring juice to simmering point, add the sugar and the strained lemon juice. Dissolve over a very low heat. Boil fast and begin testing for a set after 10 minutes. When soft set is reached, pour into small, sterislised, hot jars and seal.
- This jelly stiffens during storage, and looks like a ruby jewel in the jar. It is delicious is served with lamb or boiled or baked pork, or simply as jelly with toast and butter for breakfast.