Quince and Apple Jelly

Our project this weekend

Quince and Apple Jelly

Ingredients

2 kg quince, cubed (keep the seeds and peels)

1 kg apple peels

800 g sugar to each kg of juice

Water

Jars

Sterilize jars and lids in boiling water for about 5 minutes. Drain and keep aside.

Prepare the quince by washing and cutting in half. Leave the skin and seeds. 

Put quince and apple peels in a large pot, cover with water. Bring to a boil. Reduce heat and simmer until quince is soft, about 45 minutes.

With a potato masher, mash the quince and apple peels, add water if necessary. 

Drape cheesecloth over a strainer and strain the juice from the pulp. Squeeze the juice from the pulp.

Measure the amount of the juice and pour into a thick bottom pan. Measure the sugar (800 g to each kg of the juice). Add sugar to the juice.

Bring the juice to a boil, stirring constantly until sugar dissolved. Insert sugar thermometer. Skim the foam on the jelly surface. (You can keep this and add it to yogurt, or use it as spread too)

The  jelly should be ready once the temperature reach 105 deg C. Or if you don't have the thermometer, drop half teaspoonful of the jelly on a chilled plate. Allow to cool for few seconds, then push it with your fingertip. If it wrinkles, it's ready.

Pour the jelly into the sterilized jars. There'll be some popping sounds coming from the jars as the jelly cool down. 

* Do not throw the quince pulp as you can use it to make quince paste or Membrillo . I will put up the recipe once the paste is ready.