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’s Quince Jelly
2 kgs of quinces (about 5-6)
2-3 lemons (just the juice, strained)
white cane sugar
water to cover
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:
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!!