For 1-1.5 kg of quinces, more or less
- Cut the quinces in quarters, with pips, skin and all
- Put them in a pan, cover with water
- Boil them for 20-30 minutes until soft when poked with a fork.
- Drain, setting the water apart for use below
- Weigh the semi drained boiled fruit, multiply that weight by 0.75 giving x
- Pass the quinces through a food processor or similar and put in a large glass bowl to go into the microwave
- Heat on high for 10 minutes
- Weigh x grams of sugar, as per previous step
- Add the sugar, mix well until sugar has dissolved
- Heat on high for 10 minutes
- Stir until well mixed
- repeat step 10 and 11 until the mixture becomes reddish
- line a glass mould with gladwrap
- pour the mixture into the lined mould
- let it cool
from Menno
Quince jelly
For a litre of juice, (assuming you only just covered the quinces with water, no more)
500 g of sugar
Bring the juice and sugar slowly to the boil and reduce to at least 1/3 of the volume, boiling slowly and monitoring the process.
You will know it is ready when
- The colour turns from gold to reddish
- You take some of the juice with a tablespoon and is flows as if a little syrupy string almost yielding drops at the end.
Put the jelly in jars and let it cool and set
- See also
- http://www.foodlovers.co.nz/features/quince.php
