Quince jelly has a distinct flavor and is a delightful and aromatic preserve. It's the ideal way to preserve the essence of quinces and savor their tart-sweet flavor all year long. Use it as a glaze for meats, spread it on toast, or enjoy it with cheese for a delicious treat.
Ingredients: 4-5 quinces, washed, peeled, cored, and chopped. 1 lemon, juiced. 4 cups water. 4 cups granulated sugar.
Instructions: Place the chopped quinces in a large pot, add lemon juice and water, and bring to a boil. Reduce the heat and simmer for about 45 minutes, or until the quinces are soft and easily mashed with a fork. Strain the quince mixture through a fine-mesh sieve or cheesecloth, extracting as much liquid as possible. Discard the solids. Measure the quince liquid and return it to the pot. For every cup of liquid, add an equal amount of sugar. Cook over medium heat, stirring constantly until the sugar dissolves. Once the sugar has dissolved, increase the heat to high and bring the mixture to a rolling boil. Continue to boil, stirring frequently, until the jelly reaches the gel stage, which is about 15-20 minutes. To test for the gel stage, place a small amount of jelly on a cold plate and let it sit for a minute. If it wrinkles when you push it with your finger, it's ready. Remove the pot from heat and skim off any foam that has formed on the surface. Pour the hot quince jelly into sterilized jars, leaving a 1/4-inch headspace. Seal the jars with lids and rings. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Allow the jars to cool completely before storing them in a cool, dark place. Quince jelly is ready to use as a spread or as a sweet condiment for various dishes.
