Quince jelly


Quince jelly
This quince jelly, with a very pronounced taste, will delight lovers of this fruit.
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Last modified on: October 23th 2022

Keywords for this recipe:
For 560 g, you will need:

Change these quantities to make: 280 g 560 g 1 kg 120 g 1 kg 680 g
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
25 min.1 hour20 min.1 hour 45 min.
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Step by step recipe


Stage 1 - 2 min.
Quince jelly : Photo of step #1
Wash 1 kg 700 g quince.

Stage 2 - 7 min.
Quince jelly : Photo of step #2
Cut them into quarters, no need to remove the core, the centrifuge will do all the work.

Stage 3 - 1 hour
Quince jelly : Photo of step #3
Put the quarters in the centrifuge, then let the juice rest for 1 hour.

At the end of this time, the juice decants into 3 levels: the pulp at the top, the clear juice in the middle and the deposit at the bottom.

Stage 4 - 5 min.
Quince jelly : Photo of step #4
Remove the pulp from the top with a tablespoon, and discard it.

Gently pour the clear juice into a container through a very fine strainer, stopping before pouring the deposit from the bottom.

You should keep only the clear juice, then discard the sediment.

Add the juice of Ing1 to the quince juice, and weigh the whole.

Stage 5 - 3 min.
Quince jelly : Photo of step #5
Weigh the same weight of powdered sugar as the weight of juice.

Take 3 tablespoons of the sugar in a cup and mix it with 10 g jam gelling agent and set aside.

Note: The ratio of quince juice to sugar to gelling agent is very important to the success of your jelly, if you don't have exactly the quantities listed, this little calculator will help you fine tune your gelling agent weight.

Quince juice : grams

Stage 6 - 5 min.
Quince jelly : Photo of step #6
Pour the quince juice into a saucepan over high heat and bring to a boil.

Stage 7 - 1 min.
Quince jelly : Photo of step #7
Add the sugar all at once.

Stage 8 - 7 min.
Quince jelly : Photo of step #8
Mix well and bring to a boil.

Stage 9 - 1 min.
Quince jelly : Photo of step #9
Add the sugar + gelling agent mixture.

Stage 10 - 3 min.
Quince jelly : Photo of step #10
Stir again (it may foam) and bring back to a boil.

Stage 11 - 5 min.
Quince jelly : Photo of step #11
Keep boiling for 3 to 5 minutes, then turn off the heat.

Stage 12 - 4 min.
Quince jelly : Photo of step #12
Pour into jars, close the lids...

Stage 13 - 2 min.
Quince jelly : Photo of step #13
...and turn over to sterilize the contents.

Stage 14
Quince jelly : Photo of step #14
Put back in place, let cool, your jelly is ready.
Remarks
Juicing quinces is a very wasteful method, almost 80%, and it is a bit frustrating because quince is not a very juicy fruit, but you will get a very clear and fluid jelly by doing so.
Keeping
Several months in a cool place.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,104 Kcal or 8,809 Kj9 gr500 gr9 gr
105 %4 %47 %1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
106 Kcal or 444 Kj< 1 gr25 gr< 1 gr
5 %<1 %2 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 560 g : 3.78 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
QuinceQuince: You can check-out other recipes which use it, like for example: Quince compote, Quince and apple compote, Confit of quinces in Macvin, Quince paste, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Soft fruits in sabayon, Piedmont pyramids, Brioche royale, Eggs meurette, Rice pudding (riz au lait), ... All
Jam gelling agentJam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Apple paste, Jelly-style plum jam, Windfall apple jelly, Blackcurrant jelly, ... All
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