- 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
12h 0minPreparation 12h 0minBaking/Cooking
Recipe is created for
Add quince to TM Bowl. Chop 5 seconds Speed 6
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.
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.
Weigh strained liquid into TM bowl and add an equal weight of sugar.
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).
Pour into hot, sterilised jars and seal. See Tips for how to use your Varoma to quickly 'sterilise' clean jars.
Accessories you need
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.
Other users also liked...
- Creme Fraiche TM6 Fermentation Mode
- Easy Peel Steamed Peaches
- Lemon (Meyer) or Mandarin Marmalade
- Irish Muffins (aka Rock Cakes)
- Creme Fraiche TM5 Automated
- Ice Cream (Parfait) “Choc Tops”
- No Knead Sourdough (FODMAP)
- Zucchini Chocolate Cake - super moist
- No Knead Ciabatta
- Easy Sourdough Bread
- Cooked Egg Mayonnaise
- Chia Seed Biscuits
- Marinara Sauce
- Easy Peel Steamed Peaches
- Grain Free Dairy Free Keto Lasagna
- Zucchini Donuts
- Pate au Pistou
- Passionfruit Jelly cakes with Vanilla Custard Cream filling
- Honey and Rosemary Upside Down Fig Cake
- Choc Protein Balls
- Real Deli Chicken
- Failsafe No-mato Sauce
- Supersoft Bread
- Variation Never Fail Fluffy Bread