Quince jelly – la confiture de coing

We have a fabulous quince tree in our secret garden, which had 20 or so huge, globe-like, weighty fruits hanging pendulous and heavy from it, making the branches sink under them. Some of them gave way to rot (my fault… I have to get better at picking things quickly!!) but we had 7 heavily-scented fruits left after I’d given four of the biggest to my dad’s neighbours. This morning, I decided it was time to turn them into jelly.

Again, I found my way to the cottage smallholder and the recipe for quince jelly here. I washed them first to get rid of the fluff, and then cut them into pieces. They are very hard and it’s a good job I had the internet to peruse or else I’d have left these a lot longer than I did in order to ripen up!! They were a soft pear-like yellow. I covered them with water and they are currently boiling. Apparently, they can take 3 hours or more. Larousse says only 30-40 minutes, but that doesn’t seem enough to me. They’ve turned a deep peach already.

1 hour later, they softened and the water is a deep red (not sure how!) – they are soft enough to mash. I’ve mashed them and put them through a fine mesh sieve (I don’t hold with muslin!) and now it will be left for 12 hours to drain through.



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