Quince Jelly: Home Canning Recipe of the Month

This month I wanted to share either a persimmon recipe or a quince recipe. 

Well, after much thought and research on recipes for persimmon jelly here is what I learned. If you don't happen to have a persimmon tree in your yard or the woods nearby, they are not readily available.  If and when you can find them for sale, they are also expensive. Another thing I learned is that persimmons are persnickety and only taste good if you find them fully ripened, but if not ripe they can have a strong pucker power. Yikes! So with all this in mind and the fact that I like to share recipes with you that you can actually make and enjoy, I opted for the quince jelly recipe.  

Here is what I learned about quinces. They are much easier to find at the local produce market. They look somewhat like a pear but have a texture like a hard apple. You can't eat them raw but they make a lovely pink jelly that has a delicate flavor with hints of apple and rose because they are related to both. Also the recipe looked easy to make. (bonus!) 

So without further ado... Here is the October recipe for Quince Jelly. 

 

 prep time: 30 minutes

cook time:15 minutes

total time: 45 minutes

 

Servings: 32 

 

Yield: 8 (1/2 pint) jars 

 

 (Original recipe yields 32 servings)

 

 

Ingredients:

•  7 ½ cups sugar 
• 3 fluid ounces liquid pectin
• 4 ½ cups water
• 3 pounds quinces, cored and chopped, peels on
• ¼ cup lemon juice

 

Directions 

Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.

1. Place the fruit in a large pot and pour in the water. 
2. Bring it to a boil, then reduce the heat to low and simmer covered for 15 minutes. 
3. Strain off 4 cups of the juice. 
4. Mix the juice with the sugar and lemon juice in a heavy pot and bring to a boil over high heat, stirring constantly. 
5. Stir in pectin and return to a boil. 
6. Boil for 1 full minute, stirring constantly. 
7. Remove from heat and skim off foam. 
8. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath canner.
   
9. Store sealed jars in a cool dark place. 
10. Refrigerate jelly after opening.
    

 

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See more great custom canning supplies at my store 

The Jelly Jar