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Quince jelly

Quince jelly, or rather, quince syrup

Well, we cut up and mashed an enormous quantity of quince flesh.

By the time we’d strained it through muslin, there was enough liquid to fill a reasonable-sized saucepan.

By the time we’d boiled it, it had reduced by half and there was enough to fill 4 small jars.

It’s a beautiful colour and it tastes just like quince jelly ought to but … it hasn’t set!!!

Aaaargh!

I’m to blame because I really did think it wrinkled on that saucer.

Oh well. We didn’t make fig syrup this year so we’ll have this instead to pour on our vanilla ice cream.

And the quince pulp has gone to very good use in 8 cakes, no less.

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  1. November 29, 2012 at 9:47 pm

    Does it have a sort of sweet/tart flavor to it?

    • November 30, 2012 at 8:25 pm

      Yes, it does, although quince jelly is quite mild.

  2. November 30, 2012 at 12:13 am

    I’ve never eaten Quince. What would you compare its taste to?

    • November 30, 2012 at 8:48 pm

      Raw quince is slightly astringent, and sour like a cooking apple. Quince jam and stewed quince have what Clive calls ‘attitude’ and he loves them, but to my palate the bitterness in them is slightly reminiscent of ear wax so I prefer the taste toned down in jelly or cake! Quince jelly is sweet and mild and a real British specialty – lovely to look at as well as to eat.

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