offbyoneMay 20, 2024
Notes to future self re quince jelly.
- a little goes a long way (this is a mess joke)
- working with pectin is annoying, and messy. Best so far has been to add with half the sugar, but still expect to have to filter/scoop/otherwise remove goop at various points in the cook
-when acidulating, stir very well otherwise you will create pectin spheroids (see above)
Show threadoffbyone
2/n - old style jelly recipe works well (remove core, keep skin, chop and barely cover with water) allow at least an hour on simmer to get colour and flavour, mellow flavour, lacking a bit in complexity
- running fruit through a juicer works well also, with a cleaner and clearer quince flavour but with some untidy front notes that don't seem to cook out
- a combination gives best of both, of stewed fruit/water juice and cold juiced extract works very well for flavour and colour
- at least 1:1.2 juice:sugar for jelling, even with pectin added (1 tsp per cup of juice)
May 20, 2024 at 1:50amWeb
Show threadoffbyoneMay 20, 2024

3/n juicer cleanup takes a bit - quince bits are very adhesive, and gum up everything
- there is no real residual flavour/benefit to cooking out the pulp. Discard as is.

#quince #jelly #quincejelly