It is a shame that blogger doesn't have a 'smell' button I could attach to this post!
I am making quince jelly, and the whole house is perfumed with their delicate flower-like flavour.
Large, rock hard, chunky sort of fruit, tasteless raw, yet when it is cooked it shares
all sorts of secrets, and its jelly turns a beautiful deep pink colour.
It takes ages to make, but still has to be one of my favourite jellies to spread on bread,
or use in tarts with other fruit.
Here is the recipe, but believe me , this jelly is quite hard work!!
For about 3 lbs or 1.5kg of quinces.
Wash the qunices well and cut away any pieces that are damaged or discoloured.
Cut the rest of the fruit into cubes, don't worry about peeling or taking out the core.
Thrown into a big preserving pan with 1/2 litre (1 pint) of water.
Cook for 60-90 minutes until well tender.
Find a way to let the fruit drain overnight.
I have a rather 'heath-robinson' affair with a stool turned upside down,
and a muslin strung over a big mixing bowl to catch the juice.
The next day measure out how much liqud has come from the fruit pulp.
Resist the temptation to squeeze the muslin too hard, if you want a very clear jelly.
For each half litre (1 pint) of juice, you can add 350 grammes (12 ounces) of sugar.
Heat gently and simmer for about 15 minutes. Quinces contain a lot of pectin,
so there isn't usually a trouble with this jelly setting.
The best way to test for setting is on a plate kept cold in the fridge.
When setting point is reached, pour into jars and ... admire!
And if you love the flavour and hate to see the fruit pulp wasted, you could always make quince
jelly squares, quite yummy with cheese!
After extracting the juice for your jelly, push the remaining soft fruit through a sieve, and mix equal weight of sugar to the sieved fruit paste. Cook until thick enough to 'write' in with a wooden spoon and turn out onto a greaseproof paper lined baking tray.
Let it rest for 24 hours then cut into squares,
YUM!
Here is the recipe, but believe me , this jelly is quite hard work!!
For about 3 lbs or 1.5kg of quinces.
Wash the qunices well and cut away any pieces that are damaged or discoloured.
Cut the rest of the fruit into cubes, don't worry about peeling or taking out the core.
Thrown into a big preserving pan with 1/2 litre (1 pint) of water.
Cook for 60-90 minutes until well tender.
Find a way to let the fruit drain overnight.
I have a rather 'heath-robinson' affair with a stool turned upside down,
and a muslin strung over a big mixing bowl to catch the juice.
The next day measure out how much liqud has come from the fruit pulp.
Resist the temptation to squeeze the muslin too hard, if you want a very clear jelly.
For each half litre (1 pint) of juice, you can add 350 grammes (12 ounces) of sugar.
Heat gently and simmer for about 15 minutes. Quinces contain a lot of pectin,
so there isn't usually a trouble with this jelly setting.
The best way to test for setting is on a plate kept cold in the fridge.
When setting point is reached, pour into jars and ... admire!
And if you love the flavour and hate to see the fruit pulp wasted, you could always make quince
jelly squares, quite yummy with cheese!
After extracting the juice for your jelly, push the remaining soft fruit through a sieve, and mix equal weight of sugar to the sieved fruit paste. Cook until thick enough to 'write' in with a wooden spoon and turn out onto a greaseproof paper lined baking tray.
Let it rest for 24 hours then cut into squares,
YUM!
Wishing you all a happy autumnal weekend.
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