How to Make Quince Jelly
Prepare the quince for cooking., Cook the quince ., Mash the quince., Strain the quince.
Step-by-Step Guide
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Step 1: Prepare the quince for cooking.
Wash each quince in cool water.
Stem and core the fruit and cut each one into chunks.
Leave the peel intact. -
Step 2: Cook the quince .
Place the pieces in a large soup pot or stew pot.
Add enough water to cover all of the pieces by about an inch.
Bring the water to a boil, reduce to a simmer, and cook the quinces for 45 minutes or so, until the pieces are soft.To test whether the quince pieces are done, poke them with a fork.
If the fork slides in easily, the quince is ready.
Overcooking the quince will affect the flavor, so make sure it is simmering, not boiling, as it cooks. , Use a potato masher to mash the quince into pulp, leaving no large lumps.
The mashed quince should be slightly runny, like loose applesauce.
Add a little water if it seems too thick. , Set out a large bowl.
Place a mesh strainer over it, and cover the strainer with a large piece of cheesecloth.
Pour the quince pulp into the cloth-covered strainer.
The juice will begin to run into to the bowl, while the pulp stays in the cloth.
Let the pulp strain for about 4 hours.
Check the juice in the bowl every so often.
You should end up with 4 to 5 cups after a 3 to 4 hours; if it doesn't seem as though you're getting enough juice, mix some water into the pulp and continue letting it drain.
Use the back of a wooden spoon or a spatula to press the pulp when the straining time is nearing an end, to extract the last drops of juice. -
Step 3: Mash the quince.
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Step 4: Strain the quince.
Detailed Guide
Wash each quince in cool water.
Stem and core the fruit and cut each one into chunks.
Leave the peel intact.
Place the pieces in a large soup pot or stew pot.
Add enough water to cover all of the pieces by about an inch.
Bring the water to a boil, reduce to a simmer, and cook the quinces for 45 minutes or so, until the pieces are soft.To test whether the quince pieces are done, poke them with a fork.
If the fork slides in easily, the quince is ready.
Overcooking the quince will affect the flavor, so make sure it is simmering, not boiling, as it cooks. , Use a potato masher to mash the quince into pulp, leaving no large lumps.
The mashed quince should be slightly runny, like loose applesauce.
Add a little water if it seems too thick. , Set out a large bowl.
Place a mesh strainer over it, and cover the strainer with a large piece of cheesecloth.
Pour the quince pulp into the cloth-covered strainer.
The juice will begin to run into to the bowl, while the pulp stays in the cloth.
Let the pulp strain for about 4 hours.
Check the juice in the bowl every so often.
You should end up with 4 to 5 cups after a 3 to 4 hours; if it doesn't seem as though you're getting enough juice, mix some water into the pulp and continue letting it drain.
Use the back of a wooden spoon or a spatula to press the pulp when the straining time is nearing an end, to extract the last drops of juice.
About the Author
Tyler Cooper
Tyler Cooper is an experienced writer with over 11 years of expertise in education and learning. Passionate about sharing practical knowledge, Tyler creates easy-to-follow guides that help readers achieve their goals.
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