Golden Quince Jelly 🍯

Quince Jelly Recipe 🍯

Overview:

• Name: Quince Jelly
• Category: Jellies
• Keywords: Fruit, Weeknight, Canning, Easy
• Total Time: 48 hours and 55 minutes
  • Prep Time: 24 hours
  • Cook Time: 24 hours and 55 minutes
• Yield: 4-5 jars (exact serving size not specified)

Ingredients:

• 2 1/4 quinces
• 4 cups water
• 1 cup granulated sugar
• 2 tablespoons lemon juice

Instructions:

1. Preparation:

   • Wash the quinces thoroughly to remove any fuzz from the skin.
   • Peel and core the quinces.

2. Initial Cooking:

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   • Slice the quinces and place them into a preserving pan.
   • Add 2 cups of water to the pan with the sliced quinces.
   • Set aside; discoloration of the quinces is normal at this stage.

3. Boil Peels and Cores:

   • Take the peels and cores of the quinces and place them in a separate pan.
   • Boil them in the remaining water for about 30 minutes.
   • Strain the liquid and make it up to 2 cups with water.

4. Combine Liquids:

   • Add the liquid obtained from boiling the peels and cores to the sliced quinces in the preserving pan.

5. Cook the Quinces:

   • Bring the mixture to a boil and then simmer gently for about 1 hour until the quince flesh becomes very tender.

6. Prepare Cheesecloth:

   • Scald a large piece of cheesecloth or double-layered butter muslin.
   • Wring out excess moisture and drape it over a deep bowl.

7. Strain the Mixture:

   • Pour the cooked quince mixture and liquid into the clean cheesecloth.
   • Gather up the ends of the cloth and tie them securely with string.
   • Suspend the bundle over the bowl, ensuring it’s secured to a fixed object to allow the juice to drip slowly into the bowl.
   • Leave it for 24 hours without squeezing the bag, as this could cloud the jelly.

8. Prepare the Jelly:

   • Measure the collected juice into a clean preserving pan.
   • For each cup of juice, add 1 cup of granulated sugar.
   • Stir over heat until the sugar completely dissolves.
   • Add lemon juice and washed geranium leaves to the mixture and bring it to a boil.

9. Boil Rapidly:

   • Boil the mixture rapidly for 25 minutes, skimming off any foam that forms on the surface.

10. Test for Setting Point:

    • Test a teaspoonful of the jelly on a cold saucer and let it cool.
    • Run your finger across the surface of the jelly on the saucer; it’s reached the setting point when the surface wrinkles.

11. Final Steps:

    • Remove the pan from heat while testing the jelly to prevent overcooking.
    • Remove the geranium leaves.
    • Ladle the hot jelly into hot sterilized jars.
    • Seal the jars when they have cooled down.

Notes:

• Setting Point: It’s crucial to achieve the setting point for the jelly. Overcooking can lead to a firmer texture than desired.
• Storage: Store the sealed jars of quince jelly in a cool, dark place. Once opened, keep refrigerated.

Enjoy your homemade Quince Jelly spread on toast, crackers, or paired with cheese! 🍞🧀