Quince is our last jelly-jam of the year before the winter cold arrives. While we are enjoying the most glorious autumn, the morning freezes are arriving and I figured this is the last chance to get those remaining quinces and make some nice jelly to enjoy this winter. This strange and inedible fruit makes a sublime red jelly that goes so well with foie gras or served with game.
1 and 1/2 kilos of quince
800 grams of sugar
- Peel the quinces and cut in 4ths. Then cut out the cores and tie them up, with the peels in a cheese cloth. Put this and the quince into a pot and just cover with water, about 1.5 - 2 liters.
- Bring to a boil, cover and let cook about 45 mn on a medium fire, until the quinces are very tender.
- Then drain all of this (peels and cores too) in a large sieve, pressing at the end to obtain more juice.
- If your sieve has large holes, put a cheese cloth inside to prevent the pulp from passing as this would make your jelly a bit murky.
- Measure the juice you’ve obtained and count 800 grams of sugar for 1 kilo of juice.
- Put this into a pan, on the fire and add sugar, the juice of 1 lemon and a vanilla pod (optional).
- Bring to a boil and let cook until it reaches 104° - 105°Celcius.
- This takes from 20 - 30 minutes.
- As soon as it has reached this temperature, the jelly is done.
- Pour while hot into sterilised pots and let cool.