December 6, 2016
I raided the farmers market last week. And I just couldn’t walk past those sunny quinces. They almost screamed at me!
My neighbor growing up used to have a quince tree. And she was a master in preserving and making them into jams, jellies and compote.
I didn’t get around making the jelly until the weekend and that wasn’t a bad thing at all. Quinces smell amazing and give the whole room a delicious feel of home.
Making this jelly is a bit of a patience test. It takes a while for the quince juice to separate from the pulp and it won’t be forced. So give it time and take it as a relaxing christmas time activity!
QUINCE GINGER JELLY
_ thoroughly wash quinces and give them a good rub [to remove the furry layer]
_ remove the core housing and cut into small pieces
_ peel 20g ginger and cut into thin slices
_ combine quinces, ginger, lemon juice and water in a large pot
_ cover and simmer for 30-40 minutes [until quinces are soft]
_ place a sieve over a large bowl and cover with a fine meshed kitchen cloth [slightly wet]
_ pour the full content of the pot in the cloth
_ fold closed and cover with something heavy [e.g. a bowl of rice]
_ leave to drain over night
_ peel and mince remaining ginger
_ transfer quince juice into a measuring cup
_ add apple juice to end up with 750ml [optional]
_ combine juice, ginger and canning sugar in a large pot and bring to a boil
_ boil for 5 minutes
_ scoop off the foam
_ spoon jelly into sterilized jars and close immediately