Quince jelly

A recipe from cooking-ez.com

For 560 g, you will need:

• 1 1 kg 700 g quince
• 2 ½ lemon (optional)
• 3 280 g caster sugar
• 4 10 g jam gelling agent
• Total weight: 1,990 grams

Times:

Preparation	Resting	Cooking	Start to finish
25 min.	1 hour	20 min.	1 hour 45 min.

Step by step recipe

1	Wash 1 kg 700 g quince.
2	Cut them into quarters, no need to remove the core, the centrifuge will do all the work.
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.
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.
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 Recalculate
6	Pour the quince juice into a saucepan over high heat and bring to a boil.
7	Add the sugar all at once.
8	Mix well and bring to a boil.
9	Add the sugar + gelling agent mixture.
10	Stir again (it may foam) and bring back to a boil.
11	Keep boiling for 3 to 5 minutes, then turn off the heat.
12	Pour into jars, close the lids...
13	...and turn over to sterilize the contents.
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.

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