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Quince jelly

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I have now attempted to make Quince (and Rose Geranium Jelly) twice. The recipes i have used do not list pectin as an ingredient.

What I have ended up with is a hard taffy like glob.

This is a delightful jelly when it turns out. Can anyone help?

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  1. Believe it or not, there is a Quince list-serve! quince@yahoogroups.com Lots of conversations lately, so get on -- I'm sure the archives will serve you well. I make quince jam and quince paste (really stiff jam so you can slice it), but haven't done jelly -- why bother when you get the taste from jam with much less work. So join the website, and good luck! (I just bought 8 quinces, which are so fragrant -- I almost hate to chop them up!) Also, add quince to anything with apple -- pie, sauce, crisp, etc.

    3 Replies
    1. re: somervilleoldtimer

      Why bother to make jelly? Because it's so beautiful. And quince syrup (pourable jelly) is wonderful on French toast. Both were specialties of my mother.

      1. re: Sharuf

        Sharuf- thank you. Do you know what her methods werte? The syrup sounds lovely too.

        1. re: missclawdy

          Sorry. I don't have her recipes. Don't know if she made the syrup on purpose or if that's just the way it turned out :-)

          She didn't add any extra flavorings - - just pure fruit.

    2. Sorry -- I forgot to tell you that quince has lots of pectin, in the skin and seeds.

      1 Reply
      1. re: somervilleoldtimer

        Thank you so much. The reason I want to make the quince into jelly is because of the rose geranium leaves which should be strained out.

        I shall go to the site you suggest. I must admit I buy the paste at The St. Lawrence Market.

      2. I have been making quince jelly for years from the fruit from the unsprayed ornamental bush in my yard. Usually the fruit is ready in October. It is my husband's favorite jelly. You simply wash the quinces and cut out only the bad spots if any. The black spots that insects make are not bad and do not have to be removed. You roughly chop them and place in your kettle. Don't worry about the seeds. Cover with about 1 inch water. Simmer until quinces are softened. Now comes the hard part. Devise a method for letting the quince mixture drip through 3 layers of cheesecloth. This takes a few hours. Then all you have to do is measure the quince liquid and add an equal amount of sugar. Boil to 220 degrees and ladle into sterilized jars and seal according to preserving directions. That is all there is to it.

        1 Reply
        1. re: mfrances

          Thank you.

          I wonder if I was cooking them too long which eresulted in the stiff mess I ended up with.

          Now I just have to find Quinces.

          Cathryn