This is a classic and delicious way to enjoy quince. Not only is it gluten free and dairy free, it is relatively simple to make, too. Although a few different steps are involved over a few hours, they are straight-forward and will leave you with an impressive supply of quince jelly too! Great for gifts and enjoying gradually in a whole bunch of different ways.
Delicious with cheeses, on bread, crackers or with meats as an accompaniment.
Little ones can be part of the washing, scrubbing and measuring elements and the overnight straining can be an exciting “experiment” to wake up to in the morning. I great way to take about states of matter and the influence of temperature on different processes.
Ingredients for Quince Jelly:
- 1.5kg ripe quinces
- caster sugar
- 2 medium lemons
- Around 1.5 litres of water (or enough to cover the quinces)
Method for Quince Jelly:
- Wash the quinces and gently rub off any downy texture that they may have on them. A soft brush works well.
- Cut the lemons into quarters and then halve those quarters (into 8 pieces per quince) and place the pieces into a saucepan, with enough water to just cover them.
- Simmer the fruit in the water gently until they have thoroughly softened. This often takes around an hour or so.
- Place a sieve over another saucepan and empty the fruit contents into this, for the quince fluids to drip through. It is best to leave this overnight, for all of the liquids to drain through. If you mash the fruit through the sieve, it will make the jelly cloudy – so it’s best to be patient with this one!
- Once you have collected the quince fluid, pour it into a measuring jug, to work out the capacity you have
- As a rough guide- for every 600 mls of quince juice you have, you will need 375g of caster sugar.
- Pour the fluid into a pot, bring to a gentle simmer over a low heat and add your appropriate quantity of sugar and the strained lemon juice.
- Dissolve the sugar in the juices over a very low heat and then once dissolved, turn up the heat and boil fast. Once boiled, remove from the heat and after 10 minutes or so, test the jelly to see that it is starting to set. (if not- reboil and repeat).
- As soon as the jelly starts to soft set, pour it into your small (good idea to use warm) jars and seal.
- Your quince jelly with continue to set and stiffen in the jar.