Quince Jelly
Ingredients
- 3 1/2 pounds quince
- 7 cups water
- sugar
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Instructions
- Put the 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 1 inch.)
- Bring to a boil, reduce heat to simmer, cover and cook for 45 minutes to 1 hour, until the quince pieces are soft.
- With a potato masher, mash the quince to the consistency of slightly runny applesauce. Add more water if necessary. If the mash is too thick, you won't get enough juice out of it.,Simply Recipes / Elise Bauer
- Place a metal strainer over a pot. Drape 2 layers of cheesecloth over the strainer. (You 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.,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.,Simply Recipes / Elise Bauer
- Measure the amount of juice you have. It should be about 4 to 5 cups. 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 1 cup sugar for every 1 cup of juice. Add the sugar to the juice.,Simply Recipes / Elise Bauer,Simply Recipes / Elise Bauer
- 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.
- As the jelly cooks, skim off the foam that comes to the surface with a spoon.,Simply Recipes / Elise Bauer
- As the jelly is boiling, sterilize your jars for canning. Wash the lids and rings in hot, soapy water.
- 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.),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.,Simply Recipes / Elise Bauer,Simply Recipes / Elise Bauer
- 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.,Lower the filled jars into a water bath canner and process for 5 minutes. Remove the jars from the canner and let cool. The sealed jars will keep at room temperature for at least 1 year, but are best consumed within 12 months. Refrigerate any unsealed jars for up to 6 months.,If you want to use paraffin wax to seal the jars instead of the canning lids, melt some paraffin in a separate small saucepan. 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.,Simply Recipes / Elise Bauer
Source
Original recipe: View Original