Urgent help needed, quince jelly

Star123

I just started making the quince jelly as I checked the quinces and they are nearly all ripe, anyway I read that the pips are poisonous so was taking them out (which is taking forever) but in one recipe it said you can cook it with the pips in as it goes through a strainer anyway.
So what I need to know is do I leave the pips in or not? The type I have is Chaenomeles.
Thanks

Patchwork_Quilt

Apple pips are poisonous too and quite a lot of recipes seem to say chuck everything in and strain out afterwards.

Star123

Thank you so much!!!!!

podcake

personally I leave them in, the pips contain pectin which helps the jelly set. as you said most people say the pips are ' poisonous'. As I understand, this is not QUITE true. The pips in apples for example contain a chemical which when digested creates a cyanide derivative. The levels of this Cyanide created from the pips are so small I wouldn't worry ( you are, as you say, straining them out anyhow).

that, and I've never died yet (even if i am a bit crazy:P)

Star123

Thanks, didn't really want to poison my family, lol.
I just got worried as some places made out they were really poisonous.

markandkate

I would rather have quince gin

• 1 lb Quinces
• 1lb sugar
• 1 bottle of gin (750ml is you like it syrupy, 1 litre if you like less syrupy- both work ok). cheaper the better

Put all ingredients in a jar cut up quinces and shake jar every day should be ready for Christmas