Sunday, September 26, 2010

She seeketh wool, and flax, and worketh willingly with her hands. Proverbs 31:13

I didn't work the wool today, that's for next month, nor the flax, never spun it or worked it at all, but I did work willingly and made some beautiful Quince Jelly.

Thought you might enjoy a picture. It is heavenly tasting, sweet/tart, and beautiful when the light hits it.
I pick a large pail full at a time so I don't measure but the receipt is very forgiving. It seems like a lot of work, but it is worth it.
Quince Fruit


Quince Jelly



Quince Jelly Receipt

TO RENDER JUICE:
*Rinse your bucket of Quince fruit.
*Chop each one into quarters. Do not peel. Throw them in a large pot and include the core and the seeds.
*Put in enough water to cover about an inch or two and bring to a boil. Turn heat down and simmer, covered, for about 30-45 minutes until they are soft.
*Use a potato masher and mash the soft fruit into a pulp.
*Pour contents into a colander that is set over a large bowl. Get as much of the juice out as you can. (Sometimes I add hot water to the mixture in the colander if there seems to be a lot more 'life' in the pulp.
*Now pour the contents of the bowl through a single piece of cheesecloth. Use a large spoon to move the pulp around.
*Now pour the contents of the bowl through two layers of cheesecloth. Use your spoon again!
*Lastly pour the contents through a tight muslin or flour sack. Use the spoon or squeeze tightly.

TO MAKE JELLY:
Measure the juice into a pot and add half as much sugar as juice. (Seven cups juice=3.5 cups sugar.) You may add equal amounts of sugar and juice if you prefer for a sweeter jelly. I like more tart than sweet.

Boil until jelly gets to around 220-230 degrees. I use a candy thermometer but I also test mine by placing a nickle size bit on a cold saucer. When it can be pushed through with your finger and it wrinkles, the jelly is ready. You can also dip a spoon and when the drips become gel like, it is ready.

Ladle into sterilized jars and leave a head space. Wipe jar rims and seal.

If lids seal it is good to go, but if they don't seal place in refrigerator and use it first.

Blessings,
Pamela

2 comments:

  1. Oh how beautiful! I wish I had access to quinces.

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  2. Paris,

    We have only used them the last three years but it has become our favorite jelly! There is a man out in the country from our home and he has a bush by the roadside. No one wants them, except us! We got every one on the bush this year (In years past we felt greedy and left them to rot.), of course with his permission.

    Down here they grow on bushes but I understand in the North they grow on small trees. Is this correct?

    Frank and Pam

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