Does any one have a recipe for Quince Jelly that require peeling the quinces?

Quince Jelly Recipe (with Peeling)

This recipe requires peeling the quinces, which helps to achieve a clearer, more vibrant jelly.

Yields: Approximately 4 cups of jelly

Prep time: 45 minutes

Cook time: 1 hour

Ingredients:

* 2 pounds ripe quinces

* 4 cups water

* 4 cups sugar

* 1/4 cup lemon juice

Equipment:

* Large saucepan

* Fine-mesh sieve

* Jelly bag or cheesecloth

* Canning jars and lids (sterilized)

Instructions:

1. Prepare the quinces: Wash and peel the quinces. Cut them into quarters and remove the cores.

2. Cook the quinces: Place the quince quarters in a large saucepan with the water. Bring to a boil, then reduce heat and simmer for 45 minutes to an hour, or until the quinces are tender.

3. Strain the juice: Once the quinces are cooked, strain the juice through a fine-mesh sieve lined with cheesecloth or a jelly bag. Squeeze the pulp to extract as much juice as possible.

4. Combine juice and sugar: Measure the quince juice and pour it back into the saucepan. Add the sugar and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves.

5. Cook the jelly: Continue cooking the jelly, stirring occasionally, until it reaches setting point. To test for setting point, place a small amount of jelly on a chilled plate. If it sets quickly, it's ready.

6. Jar and seal: Carefully pour the hot jelly into sterilized jars, leaving about 1/4 inch headspace. Wipe the jar rims, then seal with sterilized lids.

7. Process the jars: For optimal shelf life, process the jars in a boiling water bath for 10 minutes. Let the jars cool completely before storing.

Tips:

* Use ripe quinces for the best flavor and texture.

* Adding lemon juice helps to brighten the flavor and prevent the jelly from crystallizing.

* If the jelly is too thick, you can thin it by adding a little more water.

* If you don't have a jelly bag, you can use a cheesecloth lined with a few layers of muslin or a clean kitchen towel.

Enjoy your homemade quince jelly! It makes a delightful topping for toast, crackers, or yogurt, or it can be used as a glaze for meat or poultry.