Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Quince Jelly with Star Anise 3.6 (44) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 24, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes four 1/2-pint-size jars 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. Ingredients 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 Directions 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 degrees. 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. Unopened jelly can be stored at room temperature for up to 1 year. Cook's Notes Plate TestPlace 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 CanningOnce 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. Rate it Print