Best 3 Quince Jelly Recipes
**Quince Jelly: A Delightful Treat Made from Unique Seasonal Fruit**
Quince jelly is a delightful and unique jelly made from the quince fruit, a seasonal fruit that is often overlooked. With its beautiful golden color and slightly tart flavor, quince jelly is a perfect addition to any breakfast table or afternoon tea party. This article provides two easy-to-follow recipes for making quince jelly at home: a traditional recipe and a low-sugar recipe. Both recipes are beginner-friendly and require minimal ingredients. So, gather your quinces and let's embark on a culinary journey to create this delicious and versatile jelly.
QUINCE JELLY
An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit.
Provided by FAYEBABES
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 32
Number Of Ingredients 5
Steps:
- Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
- Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
- Store sealed jars in a cool dark place. Refrigerate jelly after opening.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 53.7 g, Fiber 0.9 g, Protein 0.2 g, Sodium 2 mg, Sugar 46.9 g
QUINCE JELLY
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.
Provided by JustJanS
Categories Jellies
Time 1h
Yield 2 litres
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 891.5, Fat 1.9, SaturatedFat 0.2, Sodium 107.6, Carbohydrate 241.2, Fiber 32, Sugar 3.1, Protein 7.4
QUINCE JELLY WITH STAR ANISE
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our Chicken-Liver Crostini.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes four 1/2-pint-size jars
Number Of Ingredients 5
Steps:
- Place quinces in a large saucepan. Add water, and bring to a simmer over medium heat. Cook, covered, until dark pink and very soft, about 3 hours.
- Pass through a fine sieve, pressing out liquid; discard solids. (You should have 4 cups liquid. If you don't, adjust the amount of sugar used in step 3 to maintain a 1:1 ratio.)
- Bring quince juice, sugar, lemon juice, and star anise to a simmer in a large saucepan over high heat. Cook, skimming foam, until thick and a candy thermometer registers 220 degrees. Plate-test jelly to make sure it is set. Divide between four 1/2-pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 10 minutes. Let stand overnight to fully set before using. Unopened jelly can be stored at room temperature for up to 1 year.
Tips:
- Choose ripe quinces: Look for fruits that are yellow or golden in color, with no blemishes or bruises.
- Prepare the quinces properly: Wash the quinces thoroughly, then cut them into quarters and remove the cores.
- Use a large pot: The quince mixture will expand as it cooks, so it's important to use a pot that is large enough to accommodate it.
- Cook the quince mixture slowly: Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for about an hour, or until the quinces are very soft.
- Strain the quince mixture: Pour the mixture through a fine-mesh strainer into a large bowl. Press on the solids with a spoon to extract as much liquid as possible.
- Measure the quince juice: You will need 4 cups of quince juice to make the jelly.
- Add sugar and pectin to the quince juice: Stir in the sugar and pectin until they are dissolved. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for about 20 minutes, or until the jelly has reached the desired consistency.
- Pour the jelly into jars: Sterilize the jars and lids by boiling them in water for 10 minutes. Ladle the hot jelly into the jars, leaving 1/2 inch of headspace at the top of each jar. Seal the jars tightly and process them in a boiling water bath for 10 minutes.
Conclusion:
Quince jelly is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a filling for pies and tarts, or as a glaze for roasted meats. With a little planning and effort, you can easily make your own quince jelly at home. As a reminder, always sterilize your jars and lids before filling them with jelly to ensure a proper seal and prevent spoilage.
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