- Recipes Home
- Interest Groups
Easy Quince Jelly Recipe
|Red apple peel||2 Pound|
|Sugar||1⁄7 Cup (2.29 tbs)|
Serving size: Complete recipe
Calories 2929 Calories from Fat 34
% Daily Value*
Total Fat 4 g6.3%
Saturated Fat 0.41 g2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 163.3 mg6.8%
Total Carbohydrates 729 g242.9%
Dietary Fiber 77.6 g310.3%
Sugars 28.5 g
Protein 16 g32.7%
Vitamin A 32.7% Vitamin C 1020.5%
Calcium 44.9% Iron 158.8%
*Based on a 2000 Calorie diet
Quarter and remove seeds and imperfections.
Slice seeded quince.
Add 3 3/4 quarts water and simmer covered for about 20 minutes, or until nearly soft.
Drain juice off into a cloth covered colander set over a bowl.
There should be about 8 1/2 cups juice.
Add the apple peel and 2 1/4 quarts water to the drained quince and simmer again about 20 minutes.
Drain in a jelly bag.
There should be about 9 more cups of juice.
Jelly may be made of the two lots of juice separately or the juice may be mixed.
Measure 4 or 5 cups of juice into a wide flat pan, add an equal amount of sugar, boil briskly for about 20 minutes or until the syrup gives the jelly test (runs off a metal spoon in two thick drops which Jam may be made from both pulp and juice of the fruit, or from the pulp only, or from pulp which has had part of the juice extracted The fruit is never found whole in jam.
It is most frequently made from berries with the seeds left in or from fruits such as peaches and plums with the seeds removed.
Marmalade is a special type of jam.
Oranges, grapefruit and lemons are the fruits most frequently used.
The seeds are discarded but all the rest of the fruit, including the finely cut rind, is used.
Preserves contain whole fruit, in the case of small fruits like berries and cherries, or pieces of definite shape of larger fruits.
Whole, halved or sliced peaches are preserved.
The form of the fruit is preservd by cooking in a sugar syrup made either by sugaring the prepared fruit and allowing it to stand until the sugar and fruit juice form a syrup, or by preparing a heavy sugar-water syrup.
The former method gives a somewhat better flavor and a less intensely sweet product but the latter is useful for fruits that are very ripe.
By either method this is one of the simplest ways of preserving fruit.
These sweets add interest to meals when served with breads and hot breads, and many of them serve as a delicious accompaniment for meat.
They also make quick and attractive fillings for cake and a delightful sauce for ice creams and puddings.