My sister, Sonnie, had told me of the recipe that she uses to make Quince Jelly, it was so simple, whole quinces, washed, water and sugar, that’s all, and even better, you do not need strain the fruit from the liquid, what a time saver! When I asked her for the recipe, she sent me a snap of the recipe from the recipe book, I immediately recognised the book (I have two copies from different eras) – CWA Esk Valley Cookery Book.
Quince Jelly or Jam
A recipe that appears in most editions of the CWA Esk Valley Cookery Book.
Category:
Jam, Jellies, Preserves
Style:
Australian
Keyword:
Pickled Quinces, Quince Jelly
Ingredients
- 5 large quinces washed and all downy fluff removed
- 3 litres 5 pints water
- 2.5 kg 5 pounds sugar
Instructions
-
Place the whole (uncut) quinces, water and sugar into a large pan.
-
Bring to the boil, and boil for 3 (three) hours.
FOR JELLY
-
Remove the fruit from liquid, and set aside.
-
Test the liquid for set, it may need to be cooked a little longer to gain a set.
-
Carefully remove any scum that may have formed on the top.
-
Pour into warm sterilised jars and seal.
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When cool, label and store in a cool dark place.
FOR DESSERT
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Peel and remove the fruit from the core.
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Serve the fruit with cream, ice cream or custard.
FOR JAM
-
Remove the quinces from the syrup and peel and cut the fruit from the core.
-
Return the fruit to the syrup.
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Pour into warm sterilised jars and seal.
-
When cool, label and store in a cool dark place.
Notes
I have not made the jam, but have included the instructions, just in case you would like to try it.
Fortunately in my store I have jars of preserved quinces ready to be used whenever I choose. I must add that I also have jars of quince paste and quince jelly as well. But this time I decided to use the quinces preserved in syrup, along with some spiced honey that I had also prepared and stored. I thought the use of the spiced honey was most appropriate, given the work that the bees are doing among the quince flowers. The final result was a 
