How To Make Quince (Japonica) Jelly
Quinces on the japonica tree will be ready to be made into quince jelly in September or October. In the spring the branches are covered with pale rose-coloured flowers, with the fruit forming like small pears. Quinces can be made into an unusual accompaniment for pork and cold meats, although the fruit is not eaten raw because of its astringent flavour and the hardness of its flesh.
What you'll need:
Wipe the fruit carefully. Do not peel but cut into quarters and put into a preserving pan with sufficient cold water to cover. Bring slowly to the boil and simmer gently until the fruit is tender for about 1½ hours.
Strain through a scalded jelly bag – do not squeeze or the jelly will not be clear. Add 1 lb of sugar to each pint of juice and boil until setting point is reached. Test by taking a small amount on a wooden spoon and dropping onto a cold saucer.
Pour the rose-pink jelly into warm jars and allow to cool before sealing.
Quinces contain a large amount of pectin that makes them ideal for use in jams, jellies, marmalades, syrups, preserves and home-made wines; also cooked in pies and tarts with apples, pumpkins or marrow.
Quinces continue to ripen after picking, and generally last for 6-8 weeks.
Keep the quinces away from other fruits such as apples and pears, which may become tainted by the strong aroma of the quinces.