Quince Jelly
Ingredients
Directions
Prepare the fruit
Cut the quinces into small pieces.
Combine the quinces and water in a pot.
Boil slowly until the fruit is completely mashed.
Keep the pot covered and let about one-third of the liquid boil away.
Strain and set
Strain the liquid through a jelly bag into a preserving pan.
Boil the strained liquid until it thickens and can hold its shape when cooled.
Pour the jelly into Perfect Seal jars.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Quinces
- Provide the pectin and tart flavour that give the jelly its body and character.
- Water
- Extracts flavour and pectin from the fruit and softens it during slow boiling.
The step that matters
Boiling the strained liquid until it thickens. Jelly sets when enough sugar and pectin concentrate and cool, so stopping too early leaves a runny result, while boiling too long can make it stiff. Testing whether it holds its shape when cooled shows when it is ready.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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