Wednesday, 19 October 2011
Quince jelly (recipe)
A family friend asked me if I would like a bag of quinces. Yes, of course, I would. As tempting as it was to try the recent Hugh Fearnley-Whittingstall's recipes from The Guardian, I love the quince jelly.
I used the most basic and simple recipe as I don't think quinces need any extras, they have such an intense beautiful flavour of their own.
You will need
500g/1lb granulated sugar to every 600ml/1pint of strained juice
or in simple terms, if you don't have scales, for a full cup of strained juice you will need to fill a cup with sugar about 4/5.
1.Wash the quinces well and cut into chunks, removing any blemished or rotten parts, keep the skin on. Put in a large pan and pour over enough water to just cover the fruit. Simmer until pulpy, which will take at least an hour.
2.Put the pulp into a jelly bag or muslin cloth and leave to drip for at least 4 hrs (or overnight).
3.Measure the juice and pour it into a preserving pan. Stir in the sugar.
4.Heat slowly, stirring occasionally to dissolve the sugar. Bring to the boil rapidly, skimming the scum off the top, until the jelly reaches setting point.
5.Pot into warm, dry jars, cover and seal.
Serve your quince jelly on crumpets, muffins or toast, or with roast hot or cold meats, especially game.
I absolutely love a good dollop of quince jelly with a chunk of smelly cheese.
I made a batch of quince jelly jars and also left a couple of quinces for a game casserole I am cooking tonight.
I tried to take a few photos outdoors to show the most gorgeous colour of the jelly, but the sun is hiding today, and the photos do not do the justice to the colour palette.