Most varieties are too sour and astringent raw, and will make your mouth pucker if you attempt to eat them without cooking them first. They are however, lovely cooked, and make the most beautiful rose-colored jelly. They’re also loaded with natural pectin, so you don’t need to add any additional pectin to the jelly making process. For many years my friend George had a quince tree in his yard, and every year he made a batch or two of quince jelly. One year he invited me to join him in the process which I’ve captured here. The recipe is basic and easy. George used old fashioned paraffin wax to seal the jars. Most people now use regular canning jars and lids. Although my friend George is no longer with us, I treasure the memories of the patience and joy with which he set about making things in the kitchen, like his rye bread, and this beautiful quince jelly.
More Delightfully Uncommon Preserves
Quince Jam Pomegranate Jelly Elderberry Jelly Rose Hip Jam Seville Orange Marmalade
Sometimes home grown quince can be rather buggy. My mother used to tell me that all that meant was that the fruit was good! If this happens to your quince, just cut around the buggy parts. Do not double this recipe, as it will lengthen the cooking times.
Cheesecloth or fine mesh strainer Candy thermometer
For canning
4 to 6 (8-ounce) canning jars 4 to 6 canning lids and rings Water bath canner with rack
Let the pulp strain for 3 to 4 hours. If you aren’t getting enough juice out of the pulp, you may need to mix more water into the mash. Lower the filled jars into a water bath canner and process for 5 minutes. Remove the jars form the canner and let cool. The sealed jars will keep at room temperature for at least 1 year, but are best consumed within 12 months. Refrigerate any unsealed jars for up to 6 months.
