I’m just crazy about the color of quince jelly so when my son-in-law presented me with a bag of quinces the week before Thanksgiving I pictured the beautiful bright color of quince jelly way before I reached for my preserving pot or jelly jars. It’s hard to believe that this beautiful shimmering orange color comes from the lumpy hard as wood yellow quince, but it does!
I made my vanilla scented quince jelly before Thanksgiving to serve with cheese as one of my appetizers. It’s good served with the traditional Spanish Manchego cheese but I also love it with a local soft ripened goat’s milk cheese, Humboldt Fog. Each wheel of Humboldt Fog features a ribbon of edible vegetable ash running through it’s center which gives it a distinctive look on a cheese tray. If you aren’t familiar with this cheese from Cypress Grove Chèvre -I highly recommend trying it, especially if you make or are able to try with a spoonful of quince jelly.
We made it to our Safari at Safari West over the weekend and even though I forgot my ‘big girl’ camera I did have my iPhone which takes pretty good pictures and is easy to use from inside a jeep while trying to keep a 2 year old from jumping out to pet the wild animals. I’m still babysitting – one more day on duty! In the interest of not taking too much time in front of my computer I will share my ‘Safari’ pictures this Friday with the most tempting recipe for sweet and salty pecans, another Thanksgiving appetizer and fantastic recipe From Around My French Table that you will love to use for the holidays.
Adapted from Well Preserved by Mary Anne Dragen.
- 4 pounds quinces, cut into pieces
- 1 vanilla bean
- 2 tablespoons lemon juice
- Place the quince pieces in a heavy pot ( a preserving pot or Dutch oven) with the vanilla bean and add enough water to cover them.
- Bring to a boil over medium heat.
- Simmer, stirring occasionally, for about 1 hour, until the quinces are very soft.
- Mash the quince pieces with a potato masher and cook for a few more minutes.
- Remove from the heat and remove the vanilla bean.
- Transfer the mixture to a colander lined with a double layer of dampened cheesecloth.
- Let the juices drip overnight into a large pot placed underneath the colander.
- The next day measure the juice and add 3/4 cup sugar for each cup of juice, there should be about 4 cups of juice.
- Discard the quince pulp from the colander and prepare the canning jars.
- Place the quince juice and sugar in your heavy pot.
- Add the lemon juice.
- Bring to a boil over high heat, stirring often, for about 25-30 minutes, or until a small amount removed from the pot jells on a plate set in the refrigerator.
- Remove from the heat, skim off any foam, if necessary.
- Pour the jelly into the jars, leaving 1/4" head space in each jar.
- Wipe the rims clean and seal according to manufacturer's instructions.
- Process jars in a water bath for 5 minutes.