Sign In
Register
Help
popped up to see a mate this afternoon and was told to help my self to any fruit i wanted from the trees in their gerden as they just throw it all away!
they have two pear trees an apple tree and a quince all heaving with fruit!
the pears and apples im sure i can find homes for but the quinces??, any one know how to make quince jelly?? and are there any other uses for them??
cheers
hyperion
Welcome to The Hunting Life
 |
Welcome to The Hunting Life, like most online communities you must register to view or post in our community, but don't worry this is a simple process that requires minimal information. Take advantage of it immediately, Register Now or Sign In.
|
| Guest Message © 2009 DevFuse | |
Advertisements
Page 1 of 1
fruit!!! HELP! quince jelly???
MultiQuote
#6
- Extreme Hunter
-
- Group: Members
- Posts: 1,275
- Joined: 25-August 07
- Gender:Male
- Location:Cleveland
-
Posted 04 September 2009 - 08:01 AM
If the quinces are ripe do this;
2lb of quinces, chop them up without peeling or coring but cut off any bruised bits.
Put in a pan with one and a half pints of water ( 2 and a half pints if fruit is not really ripe and hard)
Simmer it all until the fruit is soft and mushy.
Sieve through a jelly bag so you just have juice. Add 1lb of sugar to every pint of juice plus 2 tablespoons of lemon juice per pint of liquid.
Simmer this until the sugar is dissolved.
Boil this all up until it reaches 104* . If you dont have a jam thermometer drop some on a saucer , wait till it cools and push it with your finger-if it runs back to its original position its not ready, it needs to stay indented when you push it.
spoon/pour into hot jars.
2lb of quinces, chop them up without peeling or coring but cut off any bruised bits.
Put in a pan with one and a half pints of water ( 2 and a half pints if fruit is not really ripe and hard)
Simmer it all until the fruit is soft and mushy.
Sieve through a jelly bag so you just have juice. Add 1lb of sugar to every pint of juice plus 2 tablespoons of lemon juice per pint of liquid.
Simmer this until the sugar is dissolved.
Boil this all up until it reaches 104* . If you dont have a jam thermometer drop some on a saucer , wait till it cools and push it with your finger-if it runs back to its original position its not ready, it needs to stay indented when you push it.
spoon/pour into hot jars.
Page 1 of 1