© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Quinces are sort of cousins to apples and pears, but they're an entirely different fruit altogether. They can’t be eaten fresh. To enjoy quinces, they must be cooked until completely soft and falling apart. When fresh, they’re hard as a rock, bitter and astringent. Once cooked, the cream coloured flesh will turn pink with a floral flavour.
The ingredients for this quince jelly are quite simple, and all you really need are quince, water and sugar. But a little bit of star anise, cinnamon, or ginger brings a warmth and extra dimension to the aroma of the fruit. Quince is very high in pectin, so lemon is not required for making the jelly. However, fresh lemon juice will heighten flavour of the fruit. You do not need to peel your quince before cooking it to make jelly. Nor do you need to core it. Just scrub off the furry coating and wash them clean before using.
Serve quince jelly as part of a cheeseboard, or alongside pork or game dishes, or with some homemade bread or crackers.

1. Wash the quince and scrub off their furry coating. Cut off the stems and roughly chop the quince. Place them in a large saucepan with water, lemon zest and juice.
2. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer for about 2-3 hours until the fruit is very soft.
3. Pour the mixture through a fine-meshed sieve into a large pot. Don’t mash the fruit because the goal is a clear juice. You’ll likely have to do this in several batches. Discard the fruit (or use it to make quince candy https://angiesrecipes.blogspot.com/2022/10/quince-candies.html) and measure 1 liter of clear juice.
4. Place the juice in a large saucepan. Add in star anise powder and sugar. Set the saucepan over high heat and bring to a boil, stirring constantly until the sugar is dissolved. Reduce the heat a bit, but keep the liquid at a steady boil for about 30-45 minutes until the liquid has reduced and begun to darken in colour, skiming off the foam that comes to the surface with a spoon. Quince jelly sets at 105C/220F. Alternately, test for set on a plate that's been chilled in the freezer. (place a small amount of hot quince juice on a chilled saucer. If you push it, it should wrinkle up.)
5. Once the quince jelly is done, remove it from the heat and ladle into sterilized jars, leaving 0,6 cm / 1/4 inch headspace. Screw the lids on tightly. Turn the jars upside down and leave for about an hour before turning them upright again. Let the jars sit undisturbed for at least 8 to 10 hours. You will hear popping as the lids seal.
6. To store the quince jelly long-term, fill a large saucepan with water, enough to almost cover the jars. Place a rack or a towel at the bottom of the saucepan to keep the jars from sitting directly on the bottom of the saucepan. Place the jars in and bring the water to a boil and keep it at a rolling boil for 10 minutes. Turn off the heat and let them sit for a futher 5 minutes. Remove and allow them to cool for completely. Once they are cool, label and store in the cool dark place for at least a year.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

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