[1]Never having tasted quince, I was intrigued to find this pile at United Brothers Fruit Market [2] in Astoria, Queens. Prior to this I’d only seen them in the fancy parterre gardens at the Cloisters Museum way uptown. So quince has always carried vague impressions of maidens and lutes and unicorn tapestries. Who could resist? Not I.
Quince jelly might be the simplest yet. Preserving books offer minor variations on a theme: boil the fruit for a couple of hours, strain, add sugar, boil 20 minutes, and you’re done. They’re packed with pectin for a reliable, thick set.
But there is a bit more to learn. Kevin West, in Saving the Season, says that Nostradamus was nuts for quince jelly, which he claimed is “supreme in appearance, quality, flavor and excellence, which is suitable for presenting to a king.”
There’s no better recommendation than that.
[3]QUINCE JELLY
Recipe makes 6 1/2 pint jars
4 lbs. quince
8 cups water
Men during a certain age in their period of time tend to develop unwanted issues such as Erectile Dysfunction brand viagra [4] and impotency issues. Consult with their service operator who can answer any questions you discount cialis pill [5] may have as you progress through the pregnancy to ensure you and your baby’s comfort and safety. viagra generika niksautosalon.com [6] Visiting India for your medical tourism trip would not only cure your ailment but make the trip memorable as well. This hard niksautosalon.com [7] cheapest cialis in canada question usually comes to mind truly to tightly existence. 4 cups sugar
1 T. lemon juice
- Wash the quince. Trim off the top and bottom to remove stem and blossom stubs. Cut into quarters.
- Place quince in large heavy pot. Cover with water by 1″ (8 cups more or less, depending on your pot).
- Simmer for two hours with the lid ajar.
- Let cool, strain through a jelly bag or cheese cloth. Do not squeeze the fruit, otherwise the jelly will not be clear.
- Measure the juice (you should have about 4 cups). Wipe out the pot and return the juice with an equal volume of sugar and the lemon juice.
- Simmer for 20 minutes. Check to make sure the jelly has reached the gel stage, either with the cold plate test, or spoon drip test.
- Pour into clean sterilized 1/2 pint jars, seal, process for 5 minutes in a boiling water bath.