Approx cost: n/a
Approx calories (per serving): n/a
Approx preparation time: 5 hours
This was one of those recipes that I thought would never work out. I made it last week – My head was stuffy, my nose running, my throat sore, and it just would not comply. Then of course there was the conundrum of what I should call this stuff. It’s not a paste, and I’ve already made a “jelly” in my previous post. This is like a quince candy, a “quince fruit leather”, if you will – only a fair bit thicker. You could of course easily adapt the recipe and make it thinner, and then make a real fruit leather… up to you! I don’t know about you but I’m just about all quinced out for now, so this will be the last quince post – at least until next season!
I also wanted to thank Autumn Dawn from Taking Your Stand for nominating me for the Versatile Blogger Award. I’d actually just been nominated a few days ago already, although the award is no less appreciated – Thank you Autumn, and I hope you enjoy reading my blog. If you wanted to see my other post where I mentioned the “unknown things” about me, you can see it here.
Have a nice Wednesday everyone, and enjoy the Quincey goodness! The recipe is actually in two parts below – you can actually stop after the first part and keep the purée to use for other things – toppings for ice-creams, usage in cake and so forth.
Part 1 - Quince Purée
Quince Purée Ingredients
- 1 kilo of Quinces, cored, peeled and chopped
- 50g Sugar
- 1 litre Water
Quince Purée Instructions
- Add the quinces, water and sugar together in a large pan. Bring to the boil, then cover, reduce the heat and simmer for about 2 hours, stirring every 20 minutes or so ensure the mixture doesn’t burn
- Remove the lid and stir well. Using a hand-blender, mix the fruit to a smooth purée. Continue to simmer the mixture until it has a decent consistency. While you are doing this, wash a number of canning jars thoroughly. Preheat the oven to about 130 degrees Celsius and place the jars inside for about 10-15 minutes to sterilise them. Transfer the hot purée straight into the hot jars and seal immediately. At this point, you can stop and have a nice batch of purée to add to your yoghurts, cakes, oatmeal etc, but if you want to make the full dish, read on!
Part 2 - Quince Jellies
Quince Jellies Ingredients
- All the previously made Quince Purée (~1 kilo)
- Juice from 1 Lemon
- 200g Sugar
Quince Jellies Instructions
- Dump all the Purée, the sugar and the lemon juice into a pan and place on a medium heat, uncovered. Simmer the mixture, stirring every 10 minutes or so until the mixture has reduced down a lot. The colour will start to turn darker as the sugars caramelise. The good thing is, even if you haven’t boiled it down enough you can still salvage the recipe, so better to err on the side of caution then burn everything to a crisp! Line a flat dish with baking paper and transfer in the mixture. Smooth out to an even thickness and allow to cool.
- If you have been successful in your boiling then the mixture should have cooled to a solid jelly-like consistency. If not then what I did was bake the mix in the oven, around 110 degrees, for about 1.5 hours. I did this twice to get the desired colour/consistency, so repeat as needed. Allow to cool between each cooking and test. When you finally have the gummy texture turn the jelly out onto a board. Using a knife or pretty cookie cutter, cut out shapes from the jelly. Roll the shapes in sugar and serve as a wonderful, fruity confection!