A stunning rose-colored quince jelly for canning.
Simply Recipes / Elise Bauer
Quinces are rather odd fruit.
They look like a cross between an apple and a pear, and as such seem inviting to eat.
Simply Recipes / Elise Bauer
They are, however, lovely cooked, and make the most beautiful rose-colored jelly.
One year he invited me to join him in the process which I’ve captured here.
The recipe is basic and easy.
Simply Recipes / Elise Bauer
George used old fashioned paraffin wax to seal the jars.
Most people now use regular canning jars and lids.
Ripe quince has a strong, floral fragrance.
Simply Recipes / Elise Bauer
For best results, only use quince that are ripe and have that lovely smell.
Sometimes homegrown quince can be rather buggy.
My mother used to tell me that all that meant was that the fruit was good!
Simply Recipes - Elise Bauer
If this happens to your quince, just cut around the buggy parts.
Do not double this recipe, as it will lengthen the cooking times.
With a potato masher, mash the quince to the consistency of slightly runny applesauce.
Simply Recipes / Elise Bauer
Add more water if necessary.
If the mash is too thick, you won’t get enough juice out of it.
Place a metal strainer over a pot.
Simply Recipes / Elise Bauer
Drape 2 layers of cheesecloth over the strainer.
Ladle the pulp into the cheesecloth.
You may need to have two strainers set up this way.
Simply Recipes / Elise Bauer
Let the pulp strain for 3 to 4 hours.
Measure the amount of juice you have.
It should be about 4 to 5 cups.
Simply Recipes / Elise Bauer
Pour the strained quince juice into a thick-bottomed pot on the stove and bring to a boil.
Measure out the sugara little less than 1 cup sugar for every 1 cup of juice.
Add the sugar to the juice.
Simply Recipes / Elise Bauer
Insert a candy thermometer to monitor the jelly temperature.
As the jelly cooks, skim off the foam that comes to the surface with a spoon.
As the jelly is boiling, sterilize your jars for canning.
Simply Recipes / Elise Bauer
Wash the lids and rings in hot, soapy water.
(Quince has so much pectin, it can set earlier than other types of jellies.)
Simple Tip!
Simply Recipes / Elise Bauer
Note that candy thermometers aren’t always the most reliable indicators of whether or not a jelly is done.
Allow the jelly to cool a few seconds, then push it with your fingertip.
If it wrinkles up, it’s ready.
Simply Recipes / Elise Bauer
Seal the top with a canning lid and ring.
You will hear a popping noise as a vacuum seal is created as the jars of jelly cool.
Lower the filled jars into awater bath cannerand process for 5 minutes.
Remove the jars from the canner and let cool.
Refrigerate any unsealed jars for up to 6 months.
Pour enough melted paraffin over the jelly in the jars to add 1/4-inch layer of wax to the top.
