Apple Quince Jelly
Submitted by vanya
Homemade jelly combining tart apples and fragrant quinces in equal proportions. Cook the fruits separately, strain through a jelly bag, then boil the blended juices until they sheet from a spoon.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minApple quince jelly is an old-fashioned preserve that captures the best of both fruits in one jewel-toned spread.
You cook apples and quinces separately until they’re falling-apart soft, then drain each through a jelly bag to extract pure, clear juice.
Combine the juices in equal parts, add sugar, and boil rapidly until the mixture sheets from a spoon for that perfect jelly set.
Pro Tips
- Don’t peel the fruits; the skins add natural pectin that helps the jelly set properly
- Use ⅔ cup sugar for each cup of combined juice for the right sweetness and texture
- Test for doneness by dipping a cold metal spoon in the jelly; when it sheets off in a single stream instead of dripping, it’s ready
Ingredients
Directions
Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut in quarters. Cover with water. Cook until very soft. Drain through jelly bag.
Wash quinces. Remove stems, seeds, and blossom ends. Do not pare. Cut in small pieces. Cover with water. Cook slowly until very soft. Drain through jelly bag.
Combine apple and quince juice in equal proportions. Use ⅔ cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon.
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