Monday, June 18, 2012

Quince Jelly

This recipe is based on the 1920s recipe for pomegranate jelly. The cochineal can be used to add colour for a deeper red.

Quince Jelly

3-4 quinces 
1 cooking apple (preferably Golden Delicious or Granny Smith)
250 ml water
1 lemon, peeled and juiced
120g white sugar
1 egg white and egg shell
5 leaves gelatine
1 teaspoon cochineal (optional)

Wash but do not peel the quinces and apple, slice and place in a preserving pan. Cover with water, bring to the boil, reduce heat and simmer 2-3 hours. Strain the fruit through a fine sieve. It should yield 500-550 ml juice.

Whisk the egg white with a little water.

Put the quince and apple juice, the water, a little lemon juice and the rind, sugar, egg white and the egg shell
into an enamel saucepan. Over a gentle heat, whisk the mixture until it comes to the boil; skim.

Meanwhile, soak the gelatine leaves in cold water for 5 to 7 minutes; remove the gelatine mass and gently squeeze out the water.

Take the pan off the heat, stir in the gelatine and cochineal (if used), cover the pan; let it stand ten minutes.

Pour a kettle of boiling water through a jelly bag (or a piece of muslin or a clean tea-towel) to warm it. When the water has drained off, pour in the jelly and let it strain into a wetted mould. (I put the wetted jelly mould in a large saucepan, placed the sieve across the top and draped the warm wet muslin across the sieve.) Refrigerate the jelly for at least 3 hours, or overnight, to set.

No comments:

Post a Comment