Quince Jelly

Quince Jelly



lemons (1 lemon for each quart of quince juice)

Wash the quinces, then cut the fruit into pieces, leaving the peel on, checking for worms or other bugs. You don't have to core the fruit, but if you want to, go ahead. Put the chunks of fruit into a saucepan and cover with water. Place a lid on the pot and bring to a simmer, cooking until the fruit is soft. This could take anywhere from 20 minutes to an hour, depending on the ripeness and size of the fruit.

Use a fine colander and strain the fruit and juice through it into a large bowl. Press down gently to extract as much juice as you can.

Strain the juice a second time, using cheesecloth or a paper coffee filter. This will help ensure a clear jelly. 

Cover and refrigerate overnight and more of the particles may shift to the bottom.

Measure out the juice the next day and pour it into a large, clean pot.

For each quart of liquid, add the juice of one lemon and about 4 1/2 cups of sugar.

Place the pot on medium high heat, stirring until the sugar dissolves. Keep cooking it and skimming any foam that rises to the surface. The color will change from yellow to a beautiful shade of pale orange. If you have a thermometer, it should reach between 215- 220 degrees.

Pour the liquid into hot sterile jars. Careful, it's really hot. Process in a hot water bath for about 10 minutes.