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| Quinces ready to process |
You will remember that I recently 'harvested' my quinces, and I have been busy with transmogrifying them into various delicious dishes. Today I made quince jelly, mainly because a friend - who I had given some quinces - claimed that they didn't 'set'. My quinces not setting?
I decided to make quince jelly myself and see what happened. It went well, as usual, and as you can see in the last photos, the set is excellent!
I prefer to make quince jam, since making jelly results in a lot of left over pulp. Of course one could use it to make quince-cheese (Membrillo), but I think it is nicer to use fresh quinces for that, rather than the exhausted pulp from quince jelly. I have to say, the jelly has a lovely colour!
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| They are hard, so you need a sharp knife! |
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| Cover with water and cook until soft |
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| Let pulp drip through muslin into a bowl |
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| Put the dripped juice into a pot, add a pound of sugar for each pint of liquid, and boil for 20 minutes or so. |
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| Prepare jars and drip dry |
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| Decant still liquid jelly into jars |
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| Admire the colour of finished jelly |
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| And make the 'set' test! |
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| Has this jelly set or what? |
