Quince Jelly

Ingredients

• 2 pounds Quinces (Pulp or parings, seeds removed)
• 6 cups Water (Approximately)
• 4 cups Granulated Sugar (Adjust to taste after juice is extracted)
• 2 tablespoons Lemon Juice (Optional, for added tartness and pectin activation)

Instructions

1. 1Wash the quinces thoroughly. Remove any blemishes. If using whole quinces, peel and core them, reserving the parings and cores (remove the seeds). If using only parings, ensure they are clean and free of any spoiled parts. Roughly chop the quinces or parings.
2. 2Place the chopped quinces or parings in a large pot. Add water, ensuring the fruit is covered. Bring to a boil over medium-high heat, then reduce heat and simmer for 30 minutes, or until the quinces are very soft and pulpy. Stir occasionally to prevent sticking.
3. 3Line a colander or sieve with several layers of cheesecloth or a jelly bag. Place the colander over a large bowl. Pour the cooked quince mixture into the cheesecloth-lined colander. Allow the juice to drip through undisturbed for at least 4 hours, or preferably overnight. Do not squeeze or press the pulp, as this will result in cloudy jelly.
4. 4Measure the quince juice. For every cup of juice, add 1 cup of granulated sugar to a clean pot. Add lemon juice if desired. Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar is dissolved. Continue to boil, without stirring, until the jelly reaches the setting point (220°F or 104°C on a candy thermometer). This may take 10-20 minutes. To test for setting point, place a small spoonful of jelly on a chilled plate. If it wrinkles when pushed with your finger, it is ready.
5. 5Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, place sterilized lids on top, and screw on the bands until fingertip tight. Process in a boiling water bath for 10 minutes. Remove the jars from the water bath and let them cool completely on a wire rack. Check for proper sealing (the lids should be concave and not flex when pressed). Store in a cool, dark place.