Quince Jelly [vegan]

Name: Quince Jelly [vegan]
Prep time: 30 min
Total time: 90 min
Ingredients: 2 kg quince [4.4oz]; jam sugar; 1 lemon juice

Published on December 18, 2014 | In English, French, French | By theflexitarian |

1 Comments

- Prep Time
- 30 Minutes
- Cook Time
- 90 Minutes
- Difficulty Level

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My mum used to make this quince jelly every Autumn courtesy of our neighbour who had an enormous quince tree.

Quince jelly has a lovely amber colour and a delicious fragrant taste. Make sure you save the pulp to make quince paste (membrillo).

In this recipe the quantity of sugar does vary. The general rule of thumb is to measure how much juice you have and add the same volume of sugar.

Quince might be a little hard to come by. Look out for them at your local farmers market or ethnic shop (I bought mines from TFC). They are well worth the trouble!

Dairy-Free, Egg-Free, Gluten-Free, Soya-Free, Vegan

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Ingredients

2 kg quince [4.4oz]
jam sugar
1 lemon juice

Instructions

Put some tea saucers in the freezer so you can test if the jelly is set later on.
To sterilise the jars you can plunge them in a large pan of boiling water for 10 mins. Alternatively you can also wash them in warm soapy water, rinse them and put them on a baking tray in the oven heated up at 100°C/225°F/gas ¼ for 10 mins. Make sure everything is very clean. You do not want to do this too far in advance as the jars should be warm when the jelly is poured into them.
Wash and core quinces. Put cores and seeds in a square muslin. Tie muslin together with string to make a small bag.
Dice quinces and place in a large saucepan with muslin bag. Pour water so that to cover fruits.
Bring to boil and cook under medium heat for 45-55 mins until fruits are soft.
Remove pan from heat. Drain fruits once the mixture has cooled down. Some recipes call to leave fruits to drain in a muslin overnight. I usually do not bother with that. Instead I place the cooked quinces in a colander over a large salad bowl and mash them to collect as much juice as possible. I also squeeze juices out of the muslin bag.
Keep the mashed quinces to make quince paste if desired (see link above).
Measure out how much juice you have. Place in a large saucepan with equal volume of jam sugar. Add 1 lemon juice. Bring to the boil, stirring to dissolve the sugar. Boil until set (around 30 mins).
To test if the jam has set, put a teaspoon of jelly on one of the cold saucer. Let it cool for a minute. The jelly is done when it wrinkles when pushed with your finger.
Pour jam in sterilised jam. Cover with waxed paper and seal.
Store in a cool and dry place away from the light. Once open keep in the fridge.

Servings : 2 jars
Ready in : 120 Minutes
Course : Christmas, Jams & Preserves
Recipe Type : December Recipes, November Recipes, October Recipes
Ingredient : Quince

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