Quince Jelly

Recipe View 5 mins Prepare your canning equipment: Sterilize eight ½-pint jars by submerging them in boiling water for at least 5 minutes. Keep them hot until ready to fill. Have new lids and bands ready nearby. (5 minutes)

Recipe View 15 mins Extract the quince essence: In a large, heavy-bottomed pot, combine the chopped quinces and water. Bring the mixture to a vigorous boil over high heat, then reduce the heat to low, cover, and simmer gently for 15 minutes, allowing the quinces to soften and release their flavorful juices.

Recipe View 0 mins Strain the liquid gold: Carefully strain the cooked quince mixture through a cheesecloth-lined sieve or jelly bag, collecting 4 cups of the extracted juice. Discard the solids or repurpose them into quince paste.

Recipe View 0 mins Create the jelly base: In a clean, heavy-bottomed pot, combine the strained quince juice, sugar, and lemon juice. Stir well to dissolve the sugar. Bring the mixture to a rolling boil over high heat, stirring constantly to prevent scorching.

Recipe View 1 mins Achieve the perfect set: Once boiling rapidly, stir in the liquid pectin. Return the mixture to a full rolling boil that cannot be stirred down, and boil for exactly 1 minute, stirring constantly. This is crucial for proper gelling.

Recipe View 0 mins Remove impurities: Take the pot off the heat and carefully skim off any foam or scum that has accumulated on the surface of the jelly, using a clean spoon or ladle.

Recipe View 0 mins Jar and seal: Ladle the hot jelly immediately into the sterilized jars, leaving ¼-inch headspace at the top. Wipe the jar rims clean with a damp cloth, place the lids on top, and screw on the bands finger-tight.

Recipe View 10 mins Process for preservation: Process the filled jars in a boiling water bath canner for 10 minutes to ensure a proper seal and long-term preservation. After processing, remove the jars from the canner and let them cool completely on a towel-lined surface. You should hear a 'pop' as each jar seals.

Recipe View 0 mins Store and savor: Store the sealed jars of quince jelly in a cool, dark place. Once opened, refrigerate the jelly.