Quinces: Anyone know about making quince jelly please?

thriftlady_2 · 31 October 2006 at 7:59PM

I didn't really follow a recipe I'm afraid, but this is what I did

I bought a 1.5 litre bottle of Tesco's vodka.
I grated 3 large quinces, peel, cores and all.
I put the vodka into 2 large jars with half the quince and 2/3 cup of sugar in each.
Screwed the lids on and have put them in the garage for 2 months. Should be ready for Christmas

HTH:)

frankie1star · 7 October 2007 at 10:22PM

I have searched the recipe forum, with no luck, does anyone have a tried and tested method, as I have acquired some quices today, and I need to convert them to jelly, quick. What should they look like, how firm/ripe should they be

Pink. · 7 October 2007 at 11:22PM

Hi frankie,

There's an older thread that should help you so I've merged your thread with it to keep all the suggestions together. apprentice tycoon has also posted a recipe for quince preserve on this thread:

What is a Quince?

Pink

thriftlady_2 · 8 October 2007 at 7:18AM

This post might help you Frankie -the basic method is the same for any fruit

http://forums.moneysavingexpert.com/showthread.html?p=2633078#post2633078

I've yet to pick my quinces this year. I still have some jelly from last year and I've already got shelves bursting with crab apple jelly, blackberry jelly and blackcurrant jam I'm not sure I need quince jelly as well. I think I'm going to stew most of them and turn them into puree to have with yogurt/cream or to add to apples. I'm definitely doing the vodka again though

Good luck with your qunices Frankie

ampersand · 24 October 2007 at 11:30AM

thriftlady wrote: »

I didn't really follow a recipe I'm afraid, but this is what I did

I bought a 1.5 litre bottle of Tesco's vodka.
I grated 3 large quinces, peel, cores and all.
I put the vodka into 2 large jars with half the quince and 2/3 cup of sugar in each.
Screwed the lids on and have put them in the garage for 2 months. Should be ready for Christmas

HTH:)

##########
Hello thriftlady - a year on from your original posts, but it IS that time of year and I have 10 quinces(9lbs/4.5k weight apx)
I don't have '2 large jars' with screw lids. Suggested substitutes please?
Is it the glass or screw top element that's more important?
Or both?
Could I use a large glazed crock(no lid to it)and cover it some other way?
Several layers of cling film, tightly fastened?
Finally, did you filter it after 2 months and then bottle?
I'll do jelly and would like to do pâté des coings with the pulp, or will I have to throw this away and use whole quinces?
All help appreciated - thankyou.
.

thriftlady_2 · 24 October 2007 at 7:30PM

Hi Ampersand,
I don't think the glass jars are essential. This year I'd already used my jars for damson gin so I put the quince vodka back in the vodka bottle plus another empty bottle which had a screw top. I think the screwtop helps as it is a good idea to give them the odd shake now and again (sorry, don't think I mentioned that in my original post -not vital though). I think your suggestion of cling film will work

If you use ordinary spirit bottles it will obviously take some time and effort to stuff the grated quince into them. I was cursing myself for not investing in a couple of large preserving jars. I think a crock will be fine, these are the sort of jars used for making rumtopf or hodgkin after all, and that is the same principle (alcohol and fruit).

Yes, I did strain the quince vodka at Christmas. I strained it twice into a big bowl before putting it back in the original vodka bottles. There is a certain amount of sediment with quince vodka. you will find it looks quite cloudy and bitty. But leave it to settle and you get a lovely clear golden drink with some sediment at the bottom, so pour carefully.

As for the pate de coings (or quince cheese in english and membrillo in Spanish:) ) I haven't tried this yet but I'm pretty sure you can use the pulp from making jelly. In fact, a quick google reveals this page which confirms that you can. I wish I hadn't chucked my jelly pulp now http://www.cottagesmallholder.com/?p=467
HTH and enjoy your vodka

ampersand · 24 October 2007 at 8:32PM

Great minds, thriftlady, and thankyou - I had found http://www.cottagesmallholder.com/?p=467 in the interim and suddenly a rather large amount of time had passed as I roamed through some pleasurable reading there. Am supposedly enduring enforced immobility for a fair while, but one has to move at times - cabin fever et al - and today was a grey soul-destroyer.
I've realised I'll need to core the quinces if I'm to moneysavingly use the pulp for pâté afterwards.
Someone's tip re:ironing the muslin/straining cloth for sterilising is so obvious now I've read it - never occurred to me before.
Have just mashed the pulp - now to strain.
Thankyou again.

thriftlady_2 · 24 October 2007 at 8:39PM

ampersand wrote: »

I've realised I'll need to core the quinces if I'm to moneysavingly use the pulp for pâté afterwards.
Someone's tip re:ironing the muslin/straining cloth for sterilising is so obvious now I've read it - never occurred to me before.
Have just mashed the pulp - now to strain.
Thankyou again.

That is a good tip about ironing the muslin, thanks.

I'd forgotten about the cores too -that's why I make jelly, no peeling or coring. Oh well, I might get round to quince cheese one of these days.

ampersand · 24 October 2007 at 9:13PM

GRRRRRRRRRRRRRR!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Although I had 6 strands of wool around muslin to string up mash for straining, it still broke and lurched bowl & juice over ironing board,cascading down kitchen cupboard. In fact, loss looks worse than it is, as always with spillage.
Double braid also broke, but I was prepared.
Big petersham ribbon next;it's dripping away decently now.

Lindsey_Glasman · 1 November 2007 at 6:45PM

I was given some quinces and made some nice-loooking jelly (Mary Norwalk recipe). But...what do we eat it with? Is it a jam sandwich type of thing, or an accompaniment to meats, cheeses etc.

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Quinces: Anyone know about making quince jelly please?

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