Despite my disappointing failure with making quince jelly a few weeks ago, I pulled up my boot straps and decided to try again. As I type I am hearing several jar lids pop into place, securing the tasty jelly into its new home.
I made about six cups of quince juice a couple weeks ago, but because I had several other baking projects on the go I wasn’t able to make the jelly right away, so I froze the juice. This weekend I had some free time, and was stuck inside because it was dismally rainy, so I decided to give it a go.
After prepping all the jars, lids and equipment, I double checked that my thermometer was working properly. When I put it in boiling water, it registered 102C, meaning that the boiling point was different either because of the sea level, or because my thermometer was not calibrated. The recipe said to boil the juice (and sugar) to four degrees celcius above the local boiling point, so I aimed to boil it to 106C.
Once the juice hit 106C I removed the pot from the stove, and tested with a spoon for sheeting. To me it did not look like it was sheeting, but the liquid that was coating the spoon seemed to be gelling as it cooled, so I declared it ready for canning. I was able to fill five jars with the amber jelly, and in the time it took me to write this post all the lids have all popped.
Quince is not a commonly used fruit – definitely too hard and sour to eat on its own. It makes a tart and aromatic jelly, the kind that makes your mouth water as soon as it hits your tongue. And my tongue is very excited about having some with crackers and cream cheese!