Sunday, 6 November 2011

Recipe XXXII - Quince Jelly

Quince - what's one of those then? It's like a pear only bigger. Or an apple. But a big one. Well they're fruit anyway, and quite frankly, who knows what else to do with them?

2 kg quinces
1kg-1.5kg jelly sugar
2 litres water
2 tbsp cinnamon (optional)
10 pods cardemom or some vanilla essence or anything you think would give it an interesting taste.
1 large saucepan
Several empty jam jars

Peel the quinces, then take off the ends and quarter them.

Immerse them in water and boil them with the lid on and on half heat until they are tender. Turn off the cooker, and let them stand for a night.
The next day, boil them once again with the lid on. Then if you think it's enough, take the saucepan off the cooker and remove the quinces.

If you would like clear jelly, use a cheesecloth to strain the liquid. I chose not to.
Add the sugar (500g per 750ml) and the cardemom and cinnamon.

Put it once more on the cooker at full heat, stirring occasionally whilst heating. It should boil for about three minutes.
Take it off the cooker and fill your pots!

Don't forget, for good sterilisation of your jampots, put them in the oven at max 150°C for at least 20 minutes. This kills any bacteria which may be lurking on the pots, which will make your jelly go mouldy quite quickly. If properly sterilised, your jelly will last for years.

Notice, I'm tipping the pot up. You can see the wall tiles in the background.

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