A Stunning Quince Jelly Recipe Worthy of a Windfall of Quince (2024)

FAQs

Why is my quince jelly not pink? ›

(If the jam has thickened but hasn't turned pink, add a little more water and cook a little longer.)

Cut away the cores – no need to peel unless you want to. Serve them whole with some syrup and yoghurt, or slice them up for a cake or to add to your breakfast bowl.

The pectin yield from quince was on average 0·53% on fresh weight, which is of a similar order to apple. The quince pectin had a high galacturonic content (about 78%), and a degree of methoxylation of about 59% corresponding to a medium-high methoxyl pectin.

Quinces combine well with apples and pears, as well as almonds, oranges and ginger. Poaching is perhaps the best way to bring out the full flavour and velvety texture; try poaching them in pomegranate juice to give a stunning purple colour.

They are the best varieties for quince jelly and cheese making. Meeches Prolific is by far the most reliable and heavy cropper and the best options for cooler less favourable locations. In our experience Vranja is a much less reliable cropper.

The jelling capacity depends on the sugar/water ratio once the jelly has cooked. Reducing the sugar content sets you up for the risk of overcooking and making quince-flavored syrup or caramel.)

Perhaps the most important thing to know about quince is that you can't eat it raw unless, of course, you like your fruit hard, woody and astringent. You'll know a quince is ripe once it's fully yellow and its intoxicating fragrance is already in the air.

While quinces can be eaten raw, they are not often eaten raw due to their tartness and tough skin. Its flavor is compared to a combination of crisp pears and tart apples. Cooked quinces have a sweeter, more delicate flavor and a softer texture than raw quinces.

Once dissolved boil for 10 minutes. Test for setting by spooning a little on a plate, cool for a few minutes push your finger through the jelly and if it wrinkles it is ready for setting. The colour should be a glorious pink. Pour into sterilized jar, seal and label.

The first option is to unseal your jars and re-cook the jelly. Add more sugar, add some pectin, and you'll get your gel. Resterilize your jars, top with new lids, and process again.

How do you fix runny quince jelly? ›

If, after waiting, you find the jam is still too loose for your liking, empty the jars back into a wide pot and cook again. Wash and sterilize the jars and try again. While you can simply reduce the jam to your liking, you can also add commercial pectin or chia seeds to the reducing jam to guarantee thickening.

Delicious with hard cheese such as cheddar, comté or gruyere and especially hard ewes milk cheeses such as Berkswell.

The most popular is the old standard 'Meechs Prolific Quince Tree' which is a tallish sometimes somewhat sparse tree but prolific with apple shaped fruits. 'Quince Vranja' which is pronounced Vranya has very impressive large and weighty divinely perfumed golden yellow downy fruits and is my pick of the best.

Simmer for 40 to 50 minutes: Cook at a bare simmer for 40 to 50 minutes, or until the quince is turning pink and is tender. Refrigerate in the poaching liquid: When the quince is pink and tender, turn off the heat and either strain and use right away, or refrigerate the quince in the poaching liquid for up to 7 days.

Why do my quinces not colour up in cooking? This could be due to a number of reasons including that some varieties simply don't colour up as much as others, or due to a lack of sugar and/or acidulant.

Like cut apples or pears, quince will oxidize and brown once the flesh is exposed to the air, but as you cook quince–either by roasting, simmering, or stewing–its nondescript, cottony white interior turns pink. If you continue to cook quince past the pink stage, it attains an almost ruby red or magenta hue.

The raw flesh of a quince is creamy white, with a core inside just like an apple or pear. Cooking changes the color: Heat causes the formation of natural pigments called anthocyanins, which will turn the fruit anywhere from light pink to deep, dusky red.