The high pectin content in quince makes this an ideal fruit to use for jams and jellies. To strain the pulp, you zoill need a jelly bag or a large square of cheesecloth. Since the straining takes a long time, it is better to strain the juice overnight, but do not leave the juice for more than 24 hours before making the jelly. First scald the bag or cheesecloth by pouring boiling water through it. Hang the bag or cheesecloth on a frame or tie the ends to the legs of an upturned chair or stool and place a large bowl underneath. Do not squeeze the bag or cloth to hurry the process as this zoill make the jelly cloudy. Measure the juice after straining it. You zoill need
1 tablespoon’ of lemon juice and
14 ounces of granulated or preserving sugar for every pint of the strained juice.
4 lb. ripe quinces, sliced
1 pint water
6 allspice berries, bruised lemon juice granulated or preserving sugar
Place the quinces in a preserving pan or large saucepan with the water and allspice berries. Bring the water to the boil over high heat. Reduce the heat to low and simmer the fruit for 40 to 50 minutes or until it is quite tender.
Hang the scalded jelly bag or piece of cheesecloth over a large bowl. Pour the quince pulp into the cloth. Allow the juice to drain through the cheesecloth for at least 12 hours. When the juice has completely drained through, discard the pulp remaining in the bag or cheesecloth.
Measure the juice before returning it to the rinsed preserving pan. Add 1 table-spoon of lemon juice and 14 ounces of sugar to every pint of liquid. Place the pan over low heat and stir until the sugar has dissolved. Increase the heat to high and bring the mixture to the boil. Boil briskly, without stirring, for about 10 minutes or until the jelly has reached setting point. To test if the jelly has reached setting point, remove the pan from the heat and spoon a little of the jelly on to a cold saucer. Cool it quickly. If the surface is set and wrinkles when pushed with your finger, it is ready. If setting point has not been reached, return the pan to the heat and continue boiling, testing frequently.
Skim the foam off the surface of the jelly with a metal spoon. Ladle the jelly into hot, clean, dry jam jars, leaving 2- inch at the top of each jar. Wipe the jars with a damp cloth. Cover them with jam covers and secure with rubber bands.
Label the jars and store them in a cool, dark, dry place.