Course: Pickles, Jams & Jelly

Quince Jelly

Quince_Jelly_01.png

I first made this in the fall of 2021 with quinces from the bushes beside Northwood

Source

Adapted from https://www.simplyrecipes.com/recipes/quince_jelly/

Ingredients

about 5lbsquinces
sugar

Bust Out

pressure cooker / Magic Pot
colander
thick-bottom pot
jelly jars and lids
jelly jar funnel

Steps

  1. Let quinces fully ripen - until they're yellow, some will be rotting - in a plastic or paper bag on the counter.
  2. Shred whole quinces using the julienne blade in the cuisinart.
  3. Place in pressure cooker / Magic Pot and just barely cover with water.
  4. Pressure for 1 minute, and then let simmer / slow cooker high for an hour.
  5. Strain, return liquid to pot.
  6. Grind the rest a bit more - until it's still chunky.
  7. Simmer/slow cooker high for another hour.
  8. While it's cooking set up a colander over a pot
  9. Place in the cheesecloth and let drip for a couple hours. Do not squeeze.
  10. Measure the juice by cups into a thick-bottom pot; do not fill pot more than half full.
  11. Add 7/8 cup sugar for each cup of juice.
    12. 2021-12-28: the juice got to 228°F before it really seemed to gel well. It never really wrinkled or did the double drop but it did gel up on a spoon.
  12. Boil until gel point, either: 1) some temperture (see note) OR 2) wrinkle test (goog it) OR 3) double drop from spoon test (goog it)
  13. While it's boiling, sterilize jelly jars and lids and jelly jar funnel.
  14. Fill jars & seal. (goog it.)