When the quinces turn golden in my parents garden then we are in the middle of autumn. And our flat is filled with the rich perfume of the fruits as I tend to place them strategically in living room and kitchen to enjoy my favourite autumn flavour as much as possible.
Qunices are rich on pektin so they are perfect for jelly making. I use them with peel and core and although add some green ones to the batch, as these are especially high on pektin. Preparing the fruits is then quite easy as they just have to cut into pieces. Then they are cooked with water until tender. The longer you cook them, the deeper the colour will become, ranging from amber to red. For an extra plus I always add some vanilla , as it underlines so nicely the delicate quince flavour.
yields 6 small glasses
- 2 kg Quince
- 2,5 l Water
- about 800g sugar
- 50g lemon juice
- 1/2 Vanilla bean
Remove the furry pubescence and cut the quinces into pieces. Cover with water and bring it slowly to boil. Now reduce the temperature and simmer for about 60 min, stirring occasionally.
Let cool overnight, then heat the mixture again and strain through a cheese cloth. To gain more juice you can carefully press the cheese cloth, but this will makes the jelly a bit cloudy.
Weigh the juice (should be around 1 kg) and add 800g sugar per Kilo. Add lemon juice and vanilla bean and boil for 5 min, then test on a cold plate if it gelling. Fill into pre-sterilized glasses. Put a lid on an let cool.