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Quince Jelly


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4

Ingredients

2 jar(s)

Jelly

  • 2 quinces, washed and roughly chopped yield approximately 500 g OR use left over cores, pips and peelings from any poached quince recipe.
  • 300 g water
  • 600 g sugar, approximately
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Recipe's preparation

  1. Add quince to TM Bowl. Chop 5 seconds Speed 6

  2. Add water and cook 30 minutes 100 degrees Speed 1.

    NB: If your quince mix gets too dry add a little water towards the end 50-100g extra if needed.

     

  3. Line TM basket or a strainer with a piece of wet muslin, "chux" or old very thin tea towel. Place lined basket over a heat proof bowl, pour mixture in and tie loosely with string or a rubber band (so you can suspend the mix) and allow to drain by gravity overnight.

    I find the easiest way is to stick a wooden spoon through the rubber band and sit it crosswise over a bowl to drain. 

    NB: Do NOT squeeze or push as this will result in cloudy jelly.

  4. Weigh strained liquid into TM bowl and add an equal weight of sugar.

  5. Boil 10 minutes Varoma Temperature (115 degrees TM5) Reverse Speed 2 with MC off.

    If required, continue to cook a few more minutes until jelly stage is reached (in TM5 it is when the mixture reaches 115 degrees).

  6. Pour into hot, sterilised jars and seal. See Tips for how to use your Varoma to quickly 'sterilise' clean jars.

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Accessories you need

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Tip

Quinces are ripe when they are yellow and one's with a  greenish tinge (ie a little on the under ripe side) will improve pectin set in the jelly as will the use of skin and pips.

 

Jelly can be flavoured with honey (sugar substitution), cloves or vanilla if desired.

 

Jelly stage has been reached when a teaspoon of liquid cooled on a chilled saucer (place in freezer to chill a test saucer) retains it’s shape when you can drag your finger through it.

 

Jars can be sterilised by steamimg in the basket or Varoma - just have the jars and lids (not plastic) upside down and steam for 15 minutes.

 

Excellent served with game, lamb, full flavoured fish, as a glaze for tarts or on toast for breakfast.

 

Cost is under $4 for 2-3 jars vs the same cost for ONE jar in the store.

 

Your vote and comments are always appreciated!.....Happy Cooking


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thanks for persevering! I've

    Submitted by Sharon.thermomix on 9. June 2016 - 10:41.

    Thanks for persevering! I've amended the recipe with your suggestions so others will have success.  

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Hi Sharon thankyou for your

    Submitted by young_lady on 14. March 2015 - 16:02.

    Hi Sharon thankyou for your responses tmrc_emoticons.-) So to give an update it took me 4 attempts to get the jelly happening... has been a learning curve that's for sure. A couple of things I think might be worth mentioning in your recipe...

    1) 'Ripe' quinces (the yellow ones) seem to be best to use

    2) Straining jelly in a cloth which is hung to allow it to 'drip' was much more successful and allowed more juice to flow.  Also if the mixture doesn't look juicy enough it doesn't hurt to add more than the recommended 300ml of water 

    These might seem like common sense but as a first-timer to this whole jelly making business I thought I'd share my learnings - thanks again for sharing this recipe

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  • Oooh that's not enough to

    Submitted by Sharon.thermomix on 14. March 2015 - 10:56.

    Oooh that's not enough to spread on much toast! I'm not sure what to suggest..... as you suggested chux may have been too thick or super absorbent? maybe new season quinces are drier? With the 100g of water added at the beginnning I would have thought you still should have got more than 30mls though......sorry for not offereng any meaningful help!  

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Or maybe new season quinces

    Submitted by Sharon.thermomix on 12. March 2015 - 00:05.

    Or maybe new season quinces are less moist? Just checking that the water was added..... Just covering all bases!.....

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Hello, need some help please,

    Submitted by young_lady on 11. March 2015 - 07:35.

    Hello, need some help please, just followed the instructions using 500 g quince (incl skin and seeds), cooked at the 30 mins on 100C... left it for 12+ hours and only about 30mls of liquid tmrc_emoticons.-(

    Any suggestions? I suspect the chux didn't allow the liquid to flow through

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  • Thanks frillypants - I've

    Submitted by Sharon.thermomix on 2. March 2015 - 11:44.

    Thanks frillypants - I've just amended it and put a note on how to do a Thermomix Jar sterlisation tip in as well. tmrc_emoticons.)

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Oi,  don't forget to amedn

    Submitted by frillypants on 2. March 2015 - 10:16.

    Oi,  don't forget to amedn the recipe.  tmrc_emoticons.D  I didn't find this note until I logged on... and this changes all my plans!  :P

    frillypants

    Mum of 4 frillypantii

    I have  a FAILSAFE TMX recipe blog:  tmrc_emoticons.D www.realfailsafemeals.blogspot.com.au

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  • Can I safely double this

    Submitted by frillypants on 2. March 2015 - 10:14.

    Can I safely double this recipe? 

    frillypants

    Mum of 4 frillypantii

    I have  a FAILSAFE TMX recipe blog:  tmrc_emoticons.D www.realfailsafemeals.blogspot.com.au

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  • Sorry, I'll amend the recipe

    Submitted by Sharon.thermomix on 28. April 2014 - 08:30.

    Sorry, I'll amend the recipe to add draining time. It's usually 8-12 hours for a Jelly from fruit that's not very juicy.
    Good idea using added citrus if your quinces aren't very green it will add pectin for setting. 

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Oh I also added two limes to

    Submitted by CharlotteHamilton on 20. April 2014 - 09:36.

    Oh I also added two limes to the initial mix .... 

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  • Great recipe.... Yes I had a

    Submitted by CharlotteHamilton on 20. April 2014 - 09:35.

    Great recipe.... Yes I had a thick mush but after reading some other recipes I let it strain overnight and had about 300g of liquid... and made the most amazing Jelly tmrc_emoticons.)

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  • I've had the same

    Submitted by bursill on 2. April 2014 - 20:16.

    I've had the same result.....did you have any luck? I couldn't see a response to your query? Cheers.

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  • Help...I don't have any

    Submitted by joshua06 on 24. February 2014 - 13:23.

    Help...I don't have any liquid to strain..just a thick mush ?? 500 gm quince consisting of 1 quince and peel etc, 300 gm water, 30 mins/100degrees/speed 1, as per recipe. Any suggestions please .

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  • Fantastic recipe - very happy

    Submitted by Missystill on 30. May 2013 - 19:20.

    Fantastic recipe - very happy with the clear tasty jelly

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