Quince jelly

Quince jelly

By
From
Best Kitchen Basics
Makes
3 × 500 ml jars
Photographer
Petrina Tinslay

The beauty of this is in its colour. The late great Henri Jayer, one of Burgundy’s most famous winemakers, said that good Pinot Noir should shine like a ruby. I think he would have approved of this. Quince are full of bitter tannins to protect them from animal and insect attack – a different approach from their cousins in the rose family. Under slow cooking these tannins or phenolic compounds react with oxygen to form anthocyanins. Anthocyanins create the vivid ruby reds for our jelly – just to explain a little of the science behind the magic.

Ingredients

Quantity Ingredient
1.5kg sugar
2.25kg quince
1 lemon, juiced

Method

  1. Put 2.5 litres water and the sugar in a 4 litre saucepan and bring to the boil. Reduce the heat to a low simmer.
  2. Quarter and core the quince, adding the pieces to the saucepan as they are cut, along with the cores and seeds. Cook over medium heat until the quince are soft and light pink, around 3 hours.
  3. Strain the liquid through a fine sieve. Reserve the quince for another use, discarding the cores and seeds.
  4. Return the quince syrup to a clean saucepan. Juice the lemon and add both the juice and the squeezed lemon to the quince syrup and cook on a low simmer until the temperature reaches 110°C and is a ruby red colour.
  5. Sterilise three 500 ml preserving jars. Pour the hot syrup into the jars and close the lid. Invert the jars to create a seal and leave to cool. This will last for 3 months or more.
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