We managed to beat the possums and cockatoos to the quinces this year and over the weekend I made quince jelly. Quinces must be one of the ugliest looking fruit around but once cooked or made into jam or jelly they are completely transformed. It's just like the ugly duckling changing into a beautiful swan!
They are bumpy and lumpy and covered in a soft, grey, downy fuzz. Somewhat like baby swans! (You rub the fuzz off before using them)
Making quince jelly is a two day process. I followed a simple recipe I found on Best Recipes
First of all you have to rub the fuzz off the quinces. You leave the skin on (it has good pectin levels and you need pectin to set your jam or jelly) and chop the fruit into pieces. I top and tailed the fruit but did not remove the cores and seeds for the same reason as leaving the skin on. I believe the skin is also what gives the jelly it's beautiful rose colour. You cook the fruit in water with some lemon peel. Then you have to strain the juice/liquid through a fine sieve overnight. (You need a really big pot for this)
It is important NOT to try to squish the fruit down to get more juice through the sieve as this will make your jelly go cloudy.
The next day you throw away the fruit (or add it to your compost) and cook the strained juice with the correct anount of sugar. Boil until setting point is reached and pour into sterilised jars. (There are important steps to note, follow your recipe)
Quite a long process and somewhat time consuming but oh so worth it!
Quinces are also delicious stewed by themselves or with apples or rhubarb. They go a delicious pink!
wishing you sunshine in your shadows
Helen
