Alchemy and Stained Glass Windows…..Home-made Quince Jelly

Alchemy & Stained Glass Windows….

Home-Made Quince Jelly

 A short but sweet post today as I am very busy ~ the preserving has nearly been done and I am now moving on to “doing stuff” with some of the excess vegetables I have lurking in the pantry, hidden in buckets and old orange cartons and just “there” every time I venture in to get something……..namely marrows, tomatoes, courgettes and green peppers; some will find themselves in hot vinegar with spices and sugar whilst the rest will probably find themselves sharing a freezer drawer with a few fish fingers and half a bag of peas…..and then the very lucky ones will be stuffed, stewed, roasted, simmered and seasoned for the dinner table.

Meanwhile, I would like to share another quince recipe with you ~ a classic on the quince preserving front and probably the prettiest in looks….quince jelly. This jelly is easy to make and glows like a line of stained-glass windows. It’s pure alchemy how the creamy flesh turns into a vibrant pinky orange that literally glows like a mini beacon in the jar. This is de rigueur when served with cold meats, charcuterie and the cheese board and makes an amazing glaze for roast meats…..recipe to follow for my Glazed Roast Lamb and Quince later…..

As ever, a jar of this glowing jelly will of course make a wonderful gift for family and friends at Christmas, and especially if a little card is attached for serving suggestions. It is hard to predict how many jars a recipe will yield, but my last batch made 3 X 500ml jars and a smaller 250ml jar ~ 3 X 1lb jars and a half pound jar in other words. I will be back later with baking and dinner recipes……see you then, but for now, I leave a row of guiding lights for you.

Karen

Karen’s Quince Jelly

Ingredients:

2 kgs  of quinces (about 5-6)

2-3 lemons (just the juice, strained)

white cane sugar

water to cover

Method:

Wash and roughly chop the quinces (no need to peel, core or pip) and place in a heavy bottomed saucepan.

Barely cover with water. Bring to the boil and simmer gently with a lid on until soft. If the quinces are very firm this could take a couple of hours. Check it every now and then and add more water if necessary.

Pour the cooked fruit through sterilised muslin or a purpose made jelly bag that is tied or is clipped over a large clean bucket or tall bowl.

Leave the jelly bag to drip overnight (or about 12 hours).

Measure the juice the next day.

Pour the juice into a deep heavy bottomed saucepan and add 1lb/450g of white granulated sugar for each 1pt/600ml of juice.

Add the lemon juice.

Heat the juice and sugar gently stirring from time to time, so as to make sure that that all the sugar has dissolved before bringing the liquid slowly to the boil.

Continue to boil for about 10 minutes before testing for a set. Test every 3 to 5 minutes until setting point is reached. Adding a knob of butter towards the end will reduce the scum and froth that can occur.

When jelly has reached the setting point pour into warm sterilised jars using a funnel and ladle. Cover and seal immediately. If you don’t think that the jelly has set properly, you can reboil it the next day. The boiling reduces the water in the jelly.

Label when cold and store in a cool, dry and dark place.

This Autumn Quince Jelly has been entered into the following seasonal events and challenges:

Home-Made and Well Preserved
at Susan’s wonderful cake shop:
Not Just Any Old Baking Blogspot

And also Kate’s wonderful and seasonal and Autumnal challenge here:

…………this can be found at her FAB

What Kate Baked BlogspotGive them both a visit and say I sent you!!

Comments

  1. Mitinita says

    Haven't seen quince on the market yet,but I think as soon as they're available I'll try the jelly. have a great day,Karen

  2. Marie says

    As usual your jelly looks lovely. I tried to talk my husband into buying a quince tree last weekend, to no avail! I always used to love looking at my jars of jellies all lined up on the shelves. They sparkled like jewels and I always felt like I had accomplished something. xxoo

  3. Laura@howtocookgoodfood says

    What a stunning colour the quince jelly makes. There is a massive quince tree in our allotment with fruits going to waste, not anymore!
    Love the new blog look too! X

  4. Dom at Belleau Kitchen says

    oh karen, it looks simply beautiful!… I really want one of those jars… I have the perfect place for it to sit infront of an old window in the new kitchen… heavenly colours x

  5. La Table De Nana says

    Have I told you I love your jars too?

    So cute..I save my big mustard jars..Le Parfait etc..they look like this but HUGE..I have 1 Weck:) And the rest are mostly Bernardin..
    Your jars:) The Quince and your writing:)

  6. Heather says

    Oooh, this looks so good! What a beautiful color too. Perfect for fall eating, I imagine! I've never had quince….but it looks pretty yummy!~ Hope you're having a nice autumn in france!~

  7. Prairie Rose says

    Such a pretty color!
    I dont have Quinces available and never even really tasted one before.
    But, I am betting its yummy!
    Have a great day!

  8. terriskitchenuk says

    Oh I wish I could find quince here; my customers keep asking for it! I'll just have to keep looking. Yours looks lovely Karen!

  9. Gloria says

    Your quince jelly look amazing!! love the colour, hope to make to the next summer, nice pictures! gloria

  10. Karen S Booth says

    THANKS All! I just replied to all of you individually in one reply and lost the post…Grr…..that has happened twice today on other's blogs too!
    THANKS anyway to all of you.
    Karen

  11. Junglefrog says

    O that looks good too but I like the sound of that lamb with quince… I only have 5 quinces anyway so not sure if that is enough to make jars of jelly… Plus… hmm, no I want to do something else with them.. but what, but what.. Love the look of this jelly though! So pretty!

  12. Choclette says

    Beautiful, I always think of jellies as jewels, but like your stained glass analogy. When I've made it, I can't bare to put the jars away in a cupboard. Like your way of adding ideas as to use to a gift tag. You do make such wonderful stuff.

  13. Aimée @ Food: Je t'Aimée says

    Oh my gosh this jelly is pretty! I love how it glows, and lovely analogy!

    I'm still quite partial to that High Dumpsy Dearie recipe of yours, it being the first jam I've ever made ;) Also a brilliant colour! But this quince jelly is to pretty to resist!

    You are the preserving queen. Haha. Already looking forward to next fall so I can make more and be better prepared! xo

  14. Lauren says

    So very gorgeous! I hope I can get my hands on some quinces this season. They're not very easy to find here!

  15. John Cotterell says

    Karen
    Just made this down here in Oz. Unlike you I don’t have an old quince tree propped up by a brick wall in my backyard. I have in the last 3 weeks bought 10 quinces at AUD$2.50 (E2.05) EACH but it is well and truly worth it. This jelly in my opinion even puts in the shade your French style strawberry conserve and that really takes some doing.
    A word of warning to those who use sugar thermometers – this jelly is very close its set point before the standard 105-106C standard set point shows on the thermometer so use ‘the saucers in the freezer test’ very early, use at least 3 saucers on rotation and test frequently. This is the voice of hard experience who made a very nice quince paste/fruit cheese unintentionally last year.
    Many regards from a long term fan of your recipes, John

    • says

      Hi John, and G’Day to you! I am amazed at the cost of your quinces, that seems very expensive, and I wish I could send you some of mine when they are in season…..but, you seem to think they worth it, so that is brilliant! I think Maggie Beer may have something to do with the high price of quinces in Oz, as she has lots of quince recipes in one of her books, I forget which one now. Anyway, back to my quince jelly, to hear you say that my recipe puts even my French style strawberry conserve to shade, was great, as I KNOW how highly you rated my strawberry recipe. I am delighted that the recipe worked so well for you and I am also a FIRM believer in the “saucers in the freezer” way of testing, as thermometers sometimes take this past the setting point for a jelly. Thanks so much for your kind words, and also for your continued support, I have many more “new” recipes up my sleeve and I hope they will interest you when I post them. Thanks again John, Karen

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