Quince Jelly with Star Anise
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly, finished here with star anise for a hint of licorice (a classic pairing), makes a good match for silken chicken-liver pate.
Martha Stewart Living, March 2010
- Yield Makes four 1/2-pint-size jars
- 4 pounds slightly underripe quinces, washed well and cut into pieces
- 7 cups water
- 4 cups sugar
- Juice of 1 lemon
- 1 or 2 star anise
- Place quinces in a large saucepan. Add water, and bring to a simmer over medium heat. Cook, covered, until dark pink and very soft, about 3 hours.
- Pass through a fine sieve, pressing out liquid; discard solids. (You should have 4 cups liquid. If you don't, adjust the amount of sugar used in step 3 to maintain a 1:1 ratio.)
- Bring quince juice, sugar, lemon juice, and star anise to a simmer in a large saucepan over high heat. Cook, skimming foam, until thick and a candy thermometer registers 220. Plate-test jelly to make sure it is set. Divide between four 1/2-pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 10 minutes. Let stand overnight to fully set before using.
Make sure to cook the skin and core of the quince, where pectin, a natural thickener, is found.
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