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 is finished with star anise for a hint of licorice, a classic pairing. Serve this with our Chicken-Liver Crostini.
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.
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.