|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking at a raw quince, you would never guess that this ugly duckling fruit could turn into such an exquisite jelly. A fruit popular in antiquity in the Mediterranean and Mesopotamian plain, it was a sacred emblem of the goddess Aphrodite.
A raw quince is a lumpy, yellow fruit that looks something like a misshapen pear with flesh like a super hard apple. Raw quinces are inedible, but when cooked, quinces yield a delicately aromatic juice with a unique rosy color. Quince is a member of the rose family, not unlike apples and pears.
Quinces are naturally high in pectin, so you will not need to add pectin in order to get a good jell from the juice. A wonderful blush color develops in the final stages of cooking.
- 3 1/2 pounds quinces (about 4 large fruits)
- 7 cups water
- 3 1/2 cups sugar (granulated)
Gather the ingredients.
Wash the quinces and cut off the stem ends. Leave the peels on. Core the fruit by chopping around the cores. Compost or discard the stems and cores.
Chop the fruit into large chunks, 6 to 8 pieces per quince.
Place the quince in a large pot. Pour in the water. Bring to a boil over high heat. Reduce the heat and simmer until the fruit is mushy-soft (about 1 hour).
Mash the cooked quince with a potato masher. If the mashed fruit is on the dry side, add a little more water. You want a consistency like soupy applesauce.
Place a colander lined with a double layer of cheesecloth or a very finely meshed strainer over a large bowl or pot. Ladle the runny quince mash into the strainer or cheesecloth-lined colander. Leave it for 2 hours. Save the mash to make quince paste.
You should end up with at least 4 cups of juice. If you are not getting much juice, stir a little more water into the mash in the cheesecloth-lined colander or the strainer (do not add the water directly to the strained juice or it will be too diluted).
Sterilize the canning jars in boiling water. While the jars are sterilizing, measure the juice. Pour the quince juice into a large pot. Add 3/4 cup plus 2 tablespoons of sugar per cup of juice.
Bring the juice to a boil over high heat. Stir constantly at first until the sugar is completely dissolved. Stir occasionally after that until the gel point.
Ladle into sterilized half-pint canning jars, leaving 1/2-inch space at the top. Screw on canning lids.
Process in a boiling water bath for 5 minutes. Remove the jars of quince jelly from the boiling water bath and allow them to cool completely.
- If you are new to jelly making, know that the jelly will still be completely liquid when the jars come out of the boiling water bath. It will become a jelly consistency as it cools.