QUINCE JELLY
Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It's a great way to use up a glut of the fruit
Provided by Katy Gilhooly
Time 2h20m
Yield Makes 2 x 350ml jars
Number Of Ingredients 4
Steps:
- Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
- Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
- Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.
Nutrition Facts : Calories 34 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.1 grams fiber
QUINCE JELLY
A traditional quince jelly recipe, using lemon scented geranium leaves, given to me by my Greek neighbour here on the beautiful Island of Crete. A wonderfull addition to any cheese board or pork dish.
Provided by aretecrete
Time 3h
Yield Makes Jars
Number Of Ingredients 3
Steps:
- Firstly, I wash and chop up enough whole quinces to fill my biggest pan, I don't bother weighing them as I am only interested in the amount of juice I have at the end.
- Pour in enough water to cover and boil until soft, approximately 2 hours.
- Pour the whole mixture into a clean, ironed, pillowcase. I iron on a high heat just before I pour in the mixture.
- Here comes the tricky bit, tie the top of the pillowcase with string and then tie the string to an upturned chair. I place a large bowl or pan, big enough to catch all the drips, underneath and place a cloth over the whole thing to keep the flies off. Leave to drip overnight.
- Measure the amount of fluid you have in the pan next day and add 500g of white granulated sugar for each 600ml of juice.
- Throw in a few lemon scented geranium leaves and the juice of one lemon. Boil until it reaches setting point, I find this by spooning some of the juice onto a cooled plate and looking for the wrinkles on top. Don't worry if you get the setting point wrong and you find your jellys not set the next day, just pop it back into the pan and boil again.
- Remove the geranium leaves and spoon off any scum on the top. Pour the, now beautiful red coloured, liquid into sterilized jars. I sterilize mine by boiling them for 10mins and then once filled with the hot liquid, screw the lids (also boiled with the jars) on tightly. I then turn the jars upside down and leave for about an hour before turning them upright again.
- All done, just remember the jelly tastes better if you can leave it for a few weeks.
QUINCE JELLY
I'm lucky to often get quinces. I went in search of a recipe to make jelly yesterday and found this on lynwood preserves. I made a recipe and a half and am posting that version here. Prep time doesn't include the time taken to strain the liquid initially.
Provided by JustJanS
Categories Jellies
Time 1h
Yield 2 litres
Number Of Ingredients 4
Steps:
- Wash the quinces, scourer off the down, and then quarter them roughly. Put the cut up quince into a preserving pan with the water and simmer long and slowly until they become soft. It can take over an hour to reduce well.
- Strain through a jelly bag overnight (by jelly bag, I mean a tea towel or very fine sieve - whatever you have at your disposal that fits within that criteria will be fine). Do not force the juice, as it will make it cloudy.
- Measure the juice into the preserving pan, and for each 600 mls of juice add 375g caster sugar. Bring juice to simmering point, add the sugar and the strained lemon juice. Dissolve over a very low heat. Boil fast and begin testing for a set after 10 minutes. When soft set is reached, pour into small, sterislised, hot jars and seal.
- This jelly stiffens during storage, and looks like a ruby jewel in the jar. It is delicious is served with lamb or boiled or baked pork, or simply as jelly with toast and butter for breakfast.
Nutrition Facts : Calories 891.5, Fat 1.9, SaturatedFat 0.2, Sodium 107.6, Carbohydrate 241.2, Fiber 32, Sugar 3.1, Protein 7.4
CERTO® QUINCE JELLY
If you've got a bunch of beautifully ripened quinces, don't delay! Make this awesome quince jelly to capture the flavor at its peak.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove cores and blossom and stem ends from unpeeled quinces. Finely chop or grind fruit; place in medium saucepan. Add water. Bring to boil; cover and simmer 15 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups prepared juice into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat and skim off foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
QUINCE JELLY RECIPE
This quince jelly recipe is really simple and works just as well on crumpets as it does with red meat and cheese, particularly Manchego
Provided by Jessica Dady
Categories Breakfast
Time 1h50m
Yield Makes:
Number Of Ingredients 3
Steps:
- Wash the quinces well and cut into chunks, removing any blemished or rotten parts - it's fine to keep the skin on and the cores in. Put in a large pan and pour over enough water to just cover the fruit. Simmer until pulpy, which will take at least an hour.
- Put the pulp into a jelly bag or muslin cloth and leave to drip for at least 4 hrs (or overnight).
- Measure the juice (it's likely to be about 1.25 litres) and pour it into a preserving pan. Stir in the sugar, adjusting the amount if you have more or less, the lemon rind, tied together in a piece of muslin, and the lemon juice.
- Heat slowly, stirring occasionally to dissolve the sugar. Bring to the boil rapidly, skimming the scum off the top, until the jelly reaches setting point.
- Pot into warm, dry jars, cover and seal. Serve your quince jelly on crumpets, muffins or toast, or with roast hot or cold meats, especially game.
Nutrition Facts : @context https, Calories 4782 Kcal, Sugar 1178.6 g, Fat 3.0 g, SaturatedFat 0.3 g, Sodium 0.6 g, Protein 17.1 g, Carbohydrate 1178.6 g
QUINCE JELLY
An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit.
Provided by FAYEBABES
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 32
Number Of Ingredients 5
Steps:
- Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
- Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
- Store sealed jars in a cool dark place. Refrigerate jelly after opening.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 53.7 g, Fiber 0.9 g, Protein 0.2 g, Sodium 2 mg, Sugar 46.9 g
QUINCE JELLY
Provided by Susan Herrmann Loomis
Categories Condiment/Spread Low Sodium Quince Edible Gift
Yield Makes 6 8-ounce jars
Number Of Ingredients 3
Steps:
- Prepare six 8-ounce jelly jars.
- Rub the quinces briskly with a towel to remove any down on the skin, if there is any. (Don't peel them; the skin is important for the jelly.) Cut the quinces in half, then using a melon ball maker, remove the white core and the seeds, and reserve them. Tie the seeds and the cores together in a piece of cheesecloth.
- Place the fruit and the seed bundle in a large heavy stockpot. Add water to cover by about 1 inch so the quinces are floating slightly but not wallowing. Cover, bring to a boil over medium-high heat, then reduce the heat so the liquid is simmering merrily.
- Cook, partially covered so very little liquid evaporates, until the quinces can be pierced easily with a metal skewer, 25 to 40 minutes depending on the fruit. While the quinces are cooking, press on the seed bundle often to extract the pectin. Drain, reserving the liquid and the seed bundle.
- Measure out 6-1/4 cups liquid and return it and the seed bundle to the pot. Add the sugar, stir, and bring to a boil over medium-high heat. Reduce the heat so the liquid is boiling steadily but not wildly, and cook, stirring and pressing on the bag of seeds, until the liquid thickens, anywhere from 10 to 25 minutes. (To test for consistency, drizzle some jelly on a cold plate, place it in the refrigerator for 1 to 2 minutes, and then check to see if it has thickened enough that it won't run all over the plate. If it is still very runny, continue cooking until it thickens to your liking.) If the liquid hasn't jelled within 30 minutes, stir in 1 to 2 tablespoons lemon juice and cook until it jells, an additional 5 to 10 minutes.
- Remove the jelly from the heat and strain it, if necessary, so it is perfectly clear. Ladle the jelly into the sterilized jars and seal according to manufacturer's instructions.
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QUINCE JELLY RECIPE - GOOD FOOD
From goodfood.com.au
- Place whole quinces, lemon, sugar, vanilla bean and 3 1/2 litres of water in a large stockpot. Bring to the boil and simmer for 2 hours. Pour into a large jelly bag or colander lined with muslin, suspended over a large bowl and strain. Do not squeeze the bag or your jelly won't be clear.
- Return the strained liquid to a clean saucepan, bring to the boil and boil rapidly for 1 hour, skimming the surface if necessary. Do not stir the jelly.
3-INGREDIENT QUINCE JELLY RECIPE - THE SPRUCE EATS
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4.2/5 (84)Total Time 3 hrs 40 minsCategory Jam / JellyCalories 3148 per serving
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QUINCE JELLY - RECIPE - TASTYCRAZE.COM
From tastycraze.com
5/5 (1)Category CreamCuisine Bulgarian CuisineTotal Time 1 hr 40 mins
- Clean the quinces of their fuzz, wash and cut them into pieces, cover with water and cook on low heat until completely soft, then strain.
- Boil the resulting mixture with the sugar until thickened. Add the citric acid , dissolved in a little water. Cook for a further 5 minutes.
QUINCE JAM (EASY, 3 INGREDIENTS) - YANG'S NOURISHING KITCHEN
From yangsnourishingkitchen.com
5/5 (7)Total Time 50 minsCategory Breakfast, CondimentCalories 352 per serving
- Core and cut the quince into big pieces. Quince skin contains high level of pectin, do not peel the quince.
- Then use a food processor to chop the quince into desired size for the jam, not too big and not too smooth either, for a chunky texture. I process the quince to the size of half to a full grain of rice.
- In a sauce pan, bring the chopped quince and water to a boil. Turn to medium heat, cover the sauce pan with a lid, and simmer the quince for about 30 minutes.
- Check the quince and stir often near the end, to ensure the quince sauce is not burned. If the quince sauce is not thick enough, remove the lid and continue cooking while stirring until the sauce is a little thicker than what you desire (it will thin out more later after adding sugar and lemon juice). I like my quince jelly thick, so I let as much water evaporate as possible.
HOMEMADE QUINCE JAM - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
4.2/5 (30)Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Peel, core and chop the quince as you would an apple. Simmer them in a bit of water until they turn a rosy color and fall apart (about 30 to 45 minutes). Add water as necessary to prevent the pan from running dry.
- Stir the quince to help break them up a bit, then add lemon juice and sugar. I like a low sugar recipe, with 2 cups of sugar. The "standard" recipe is 3 cups, so adjust to your own tastes.
- Pour into prepared canning jars leaving 1/4 inch headspace and either store in the refrigerator for immediate use or process in a water bath canner for 5 minutes.
QUINCE JELLY - A SIMPLE RECIPE - ALL WAYS DELICIOUS
From allwaysdelicious.com
4.7/5 (13)Total Time 2 hrsCategory CondimentCalories 66 per serving
- Put the chunks of fruit into a large pot and fill with water (the water should cover the fruit by about 2 inches if you push the fruit down with your hand). Place the pot over high heat and bring to a boil. Reduce the heat to low, cover, and simmer for about an hour, until the fruit is very soft. (This is a great time to curl up with a good book, start binge watching the latest season of The Bachelor, or, you know, whatever it is that you do.)
- Once the fruit is very soft, mash it (in the pot of water) with a potato masher until all the big chunks have been squished. The consistency will be like a very runny applesauce. Run this mixture through a fine-meshed sieve into a large bowl or pot. You’ll likely have to do this in several batches. I ladle the mixture into a round-bottomed sieve and then use the bottom of the ladle to sort of smoosh it around the sieve, extracting as much juice as possible. Put the sieved solids in a separate bowl (you may want to run it through the sieve one more time). Continue this until you have sieved all of the mashed fruit mixture, then put the mashed fruit through the sieve a second time using the same method. Once you feel like you’ve gotten all, or at least most of the juice out of the mash, you can discard the mash. (If you don’t have a sieve, you can line a colander with cheese cloth. It’s a little messier, but the process is the same.)
- Rinse out the pot you used to boil the fruit. Measure the juice as you put it back into the pot. You should have about 8 cups of juice. For each cup of juice, add a little less than a cup of sugar. So if you have 8 cups of juice, you will add about 7 cups of sugar. Set the pot over high heat and bring to a boil, stirring constantly until the sugar is dissolved. Reduce the heat a bit, but keep the liquid at a steady boil.
- Meanwhile, split the vanilla bean with a sharp paring knife and then use the blade of the knife to scrape out the seeds. Add the seeds along with the whole bean to the liquid in the pot.
EASY HOW TO MAKE QUINCE JELLY RECIPE - FUSS FREE FLAVOURS
From fussfreeflavours.com
4.8/5 (22)Category Jams And Preserves, PreservingCuisine Traditional BritishEstimated Reading Time 7 mins
- Add the quinces and water to a saucepan, and heat until simmering. Cook for about 30 minutes, until the fruit is a soft pulp.
- Spoon the mixture into a jelly bag suspended over a bowl. Collect the juice that drains off. For the clearest results, don't poke the jelly bag!
8 EMERGING HEALTH BENEFITS OF QUINCE (AND HOW TO EAT IT)
From healthline.com
Estimated Reading Time 7 mins
- Rich in nutrients. Quinces contain fiber and several essential vitamins and minerals, making them a nutritious addition to almost any diet. A single, 3.2-ounce (92-gram) quince provides the following (3)
- Contain potent antioxidants. Many of the benefits associated with quinces can be attributed to the fruit’s rich supply of antioxidants. Antioxidants reduce metabolic stress, lower inflammation, and protect your cells against damage by free radicals, which are unstable molecules (4).
- May help manage pregnancy-induced nausea. Some of the most common symptoms during early pregnancy are nausea and vomiting. Some research indicates that quinces may help relieve these symptoms.
- May relieve digestive issues. Quinces have long been used in traditional and folk medicine to treat a variety of digestive disorders (2). Recent research suggests that quince extract may protect gut tissue against damage related to inflammatory bowel diseases (IBD), such as ulcerative colitis.
- May treat stomach ulcers. Early research suggests that plant compounds in quinces may help prevent and treat stomach ulcers. In a test-tube study, quince juice inhibited the growth of H. pylori, a bacterium known to cause stomach ulcers (2).
- May reduce acid reflux symptoms. Several studies suggest that quince syrup may help manage symptoms of gastroesophageal reflux disease (GERD), commonly known as acid reflux.
- May protect against certain allergic reactions. Quinces may alleviate various allergy symptoms by suppressing the activity of certain immune cells responsible for allergic reactions (2).
- May support proper immune function. Quinces may support your immune system. Several test-tube studies reveal it has antibacterial properties that may help prevent the overgrowth of certain harmful bacteria, such as E. coli and S. aureus (2).
QUINCE JELLY - HEALTHY CANNING
From healthycanning.com
5/5 (1)Total Time 45 minsCategory DessertCalories 17 per serving
- Whichever following form of cooking you choose to cook them with, add 500 ml (2 cups) of water before starting cooking.
- Mash the fruit, and put in jelly bag or a few layers of cheese cloth to drain for a few hours or overnight.
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