Autumn Bounty-Quince Jelly

 This is the time of year to create the shining jars of jams and jellies that will see you through the winter. 

Quince is one of my favourites, an odd looking and inedible fruit that turns into a beautiful pink jelly with a slight perfume. It is reminiscent of apple jelly, but with a more interesting flavour. 

Cultivated for thousands of years, quince trees have spread from Mesopotamia in the Middle East, throughout Europe and then to America in the 17th century.  It is used in desserts and preserves, especially the Spanish Membrillo, a lovely quince paste, served alone or with cheese.

Quince has a high pectin content, so the jelly doesn't need added pectin, but a little lemon juice will brighten the flavour.

Quince Jelly Recipe - this is very flexible, and you can use however many quince you have on hand.

1. Wash the quinces thoroughly and remove any dirt or blemishes. Peel and core the quinces, then chop each one into about 8 pieces.

2. Place the chopped quinces in a large heavy bottom saucepan and cover with water.The water should be about 1 inch over the top of the fruit. Bring to a boil, then reduce the heat and let it simmer for about 1 hour, or until the quinces are soft and mushy.

3. Once the quinces are cooked, prepare a clean jelly bag or muslin cloth by lining it in a sieve or colander, which should be placed over a large bowl or pot.

4. Pour the cooked quince mixture into the jelly bag and let it drain naturally. Avoid pressing or squeezing the mixture, as it may result in a cloudy jelly.

5. Let the quince juice drain for about 6-8 hours, or overnight, until all the juice has been extracted. Discard the remaining solids.

6. Measure the extracted juice. For every cup of juice, add 3/4 cup of granulated sugar to a clean saucepan.  4 cups of juice is the best to cook at one time, maximum 6 cups, but no more. Add 2 tbsp of lemon juice 

7. Bring the mixture to a boil over medium heat, stirring constantly until the sugar has dissolved completely.

8. Once the sugar has dissolved, increase the heat to high and boil rapidly for about 15-20 minutes, or until the mixture thickens and reaches the desired consistency. You can check this by placing a small amount of the mixture on a chilled saucer - it should set and wrinkle when pushed with your finger.

9. Remove the jelly from the heat and let it sit for 2 or 3 minutes to cool slightly. Skim off any foam that forms on the surface.

10. Carefully pour the hot jelly into sterilized jars, leaving about 1/4 inch (0.5 cm) of headspace. Seal the jars with sterilized lids to ensure proper preservation.

11. Let the jars cool completely, try not to move them while the jelly cools and sets.  Check the seals before storing them in a cool, dark place like a pantry or cupboard.

Note: The jelly will continue to set as it cools, so don't worry if it seems runny right after cooking.