1.2 kilo quince
1 kilo apple
1.5 litre water
1 kilo sugar
Chop the apples and quinces up roughly and in a heavy based pot bring to the boil with the water, continue to simmer gentle for about 30 minutes until the fruit is soft and cooked. Mash the fruit and continue to cook for a further 20 minutes. Strain the fruit through a muslin/calico cloth to collect the clear liquid, this will take a few hours.
Bring the liquid and the sugar back to a simmer and cook until the jelly reaches setting point, when you put a spoon full on a cold plate in the fridge and it sets, and has become a rose colour. Pour into hot sterilised jars to store.
My quince trees didn’t produce much fruit this year, only half the amount from last year, I have no idea why??
I will make quince paste and I will vac pack and freeze it for the year. It is not hard to make, but it is time consuming, and you have to be careful in the second stage because it can quickly burn. This paste is well worth the effort of making if you have some quinces, quince paste can be very expensive to buy. This paste is delicious with cheese, but also with game meat, quail and in sauces and gravys.
1 kilo quince
500 ml water
1 kilo sugar
Chop the quinces into about 2 cm pieces leave the skin on and the pips and core in too. Put in a heavy based pot with the water and bring to a gentle simmer, simmer until the fruit is cooked and mushy about 30 minutes.
Blend with a stick blender until it is a smooth consistency and then add the sugar and simmer until it thickens and turns deep dark red colour, about one hour.
Pour into a tray lined with plastic wrap to cool and set.
In the Thermomix
1/4 quinces and put in the bowl chop 7 seconds/speed 5. add water and cook 30minutes/ speed 2/ 100c.
puree speed 10/ one minute. add sugar and cook 60 minutes/spped 2/100 C, it should be a deep red colour now (depending on fruit) puree speed 10/ 1 minute. or it might need another 30 minutes cooking if not deep red yet
pour into a lined tray to cool and set