Quince Jelly
Quince Jelly is a delicate, sweet, floral and delicious addition to bread, an English muffin, or a charcuterie plate. Instructions for this jelly are taken from the jelly section of the Pomona's Pectin instructions manual, included in each box.
Equipment
- Steam Juicer
- Water Bath Canner
- Mason Jars + Lids I like half pint size for jelly
- Pomona's Pectin
Ingredients
- 4 cups quince juice
- 1/4 cup lemon juice
- 1/2 - 1 cup honey OR
- 3/4 - 2 cup sugar (honey OR sugar, not both)
- 4 tsp Pomona's Pectin
- 4 tsp calcium water
Instructions
- Wash and rinse your jars. Then leave them in hot water (I like to leave them in the canner as it heats up). Wash screw bands and heat up the lids in a small pot of water. Leave on low heat until ready.
- Prepare calcium water. Put 1/2 tsp calcium powder and 1/2 cup water in a lidded jar. Shake well.
- Measure juice from the steam juicer into a large pot. Add lemon juice.
- Add 4 tsp of calcium water in into pot with the juice, stir well.
- Measure sugar or honey into separate bowl. Add 4 tsp of pectin and mix thoroughly into sweetener.
- Bring quince juice to a full boil. Add pectin + sweetener mixture. Stir vigorously 1-2 minutes to dissolve pectin while mixture returns to a full boil. Remove from heat.
- Fill jars within 1/4" inch of the top. Wipe rims clean, with a rag dipped in white vinegar if desired. Place lids on top and add screw top rings, tightening fingertip tight. Put jars into the canner, making sure they're covered by at least 1 inch of water. Boil for 10 minutes (adding 1 minute for every 1,000 feet above sea level).
- Remove from water and let jars cool, preferably overnight. Remove rings and check lids for proper seal. Lids can also making a popping noise as you remove them from the water, and should suck down.