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Quince Jelly

SUBMITTED BY: FAYEBABES PHOTO BY: Leenie & Dee

"An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit."

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PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min
Original recipe yield 8 (1/2 pint) jars

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

7 1/2 cups sugar
3 fluid ounces liquid pectin
4 1/2 cups water
3 pounds quinces, cored and chopped, peels on
1/4 cup lemon juice

DIRECTIONS

Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
Store sealed jars in a cool dark place. Refrigerate jelly after opening.

FOOTNOTE

Processing times may be different in your area. Follow the guidelines provided in your area for preserving foods by your local university extension.

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REVIEWS

Reviewed on Dec. 11, 2003 by MAKURTIS

Works well and is a family favorite. MORE

Reviewed on Apr. 20, 2008 by Lyn food Ideas

I have not tried this recipe yet, but one can eat a quince raw. I used to eat them sprinkled... MORE

Reviewed on Jun. 22, 2007 by Andrea

Actually you are not quite correct. Quince is wonderful eaten raw. Growing up in Germany it... MORE

Reviewed on Jun. 21, 2008 by Grandma Jones

You don't really need to add pectin to quince jelly. Quince is tart enough that it supplies... MORE

Reviewed on Oct. 21, 2007 by Stacy

Finally! A recipe for the sweet little Quince tree the owner of the home before us left us. ... MORE