Quince Jelly

• • • Makes 1 pint • • •

It seems impossible that a fruit as inhospitable as quince—tough, bitter, inedible raw—could be transformed into this translucent, jewel-toned jelly. But after chopping, simmering, and straining, the result is a jelly with a sweet, floral flavor. Spread this on your morning toast or set it out as part of a cheese plate.

3 pounds (1.4 kg) ripe quince

Water

Sugar or vanilla sugar (see page 57)

Equipment

Tight-weave cheesecloth

Kitchen scale

1 sterilized 1-pint jar and its lid

Basic water-bath canning equipment (see page 15)

1 • Cut the quince into quarters and remove the seeds and core. Slice the quarters crosswise into ½-inch-thick wedges.

2 • Place the fruit in a large nonreactive heavy-bottomed pot and pour in enough water to cover. Bring to a boil over high heat, reduce the heat to medium or medium-low, and cook at a gentle simmer until the quince is soft and tender, about 1 hour.

3 • Line a colander or large strainer with damp cheesecloth and set it over a bowl. Ladle the fruit into the colander and leave it to drain for several hours, or even overnight. Do not press the mixture or you will end up with cloudy jelly. When fully drained, discard the fruit. Measure and weigh the liquid—you should have 2 cups, weighing about 1 pound (454 g).

4 • Pour the liquid into a heavy-bottomed saucepan or preserving pot. Add three-quarters of the weight in sugar to the liquid. For example, for 1 pound (454 g) liquid, add 12 ounces (340 g or 1½ cups) sugar.

5 • Bring the mixture to a boil over medium heat, stirring to dissolve the sugar and to prevent it from sticking to the bottom of the pot. Use a spoon to skim off and discard any foam from the surface.

6 • The liquid will turn darker and syrupy as it cooks. Continue to boil until it reaches 218 to 220°F. Or use the freezer plate method to test for doneness as described on page 83.

7 • Ladle the hot jelly into the sterilized jar, leaving ¼ inch headspace. Wipe the rim clean if necessary with a clean, damp cloth, and screw the lid on the jar.

8 • Process the jar in a boiling-water bath for 10 minutes (see Water-Bath Canning, page 15). Remove the jar and set it upright on a clean kitchen towel. Let cool to room temperature before storing in a cool, dark place for up to 1 year. Refrigerate after opening. If the jar has failed to seal properly, store it in the refrigerator.