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You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our Chicken-Liver Crostini.

Source: Martha Stewart Living, March 2010
Yield

Ingredients

Directions

Cook's Notes

Plate Test
Place a few small plates in the freezer before you prepare preserves. To test if preserves are set, remove a plate from freezer and drop a spoonful of preserves on it. Return to freezer for 1 to 2 minutes, then nudge edge of preserves with a finger. If set, preserves should hold their shape. If preserves are thin and spread, return pot to a boil, testing preserves every minute using remaining plates in freezer, until set.

Water-Bath Canning
Once jars are filled, wipe rims and then close with screw bands and lids. Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for indicated time (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening.

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  • Gloria Zeazeas Timmons
    12 DEC, 2013
    I made this recipe as listed. The "jelly" did not jell - it is like syrup. Can I reprocess the syrup so I have jelly? The pectin that I have is a light pectin that does not call for any sweetner - am afraid to use it as it would probably be much too sweet. Please advise.
    Reply
  • MS10790662
    25 NOV, 2013
    Quince are unique and lovely. I am blessed to have the tree my father planted many years ago. I have made quince jelly many times and I have never been able to get it to set without adding powdered pectin. I also don't like to add any spices because the natural flavor of quince is so special and unique it doesn't need anything added to it. They make beautiful Christmas gifts. One friend liked it so much he bought me a box of jars and asked for more.
    Reply
  • fancynancy7
    15 OCT, 2013
    Martha, Hating to question you, but...you mention forcing the juice from the pulp. Does this not result in a cloudy finished product? You also say to simmer the jelly when isn't a rolling boil always recommended. Is Quince so different that the rules of jelly making do not apply?
    Reply

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