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?
Believe it or not, there is a Quince list-serve! firstname.lastname@example.org 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.
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.