Certo Quince Jelly Recipes

CERTO® QUINCE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove cores and blossom and stem ends from unpeeled quinces. Finely chop or grind fruit; place in medium saucepan. Add water. Bring to boil; cover and simmer 15 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups prepared juice into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat and skim off foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

QUINCE JELLY

Steps:

• Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
• Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
• Store sealed jars in a cool dark place. Refrigerate jelly after opening.

QUINCE JELLY WITH STAR ANISE

Steps:

• Place quinces in a large saucepan. Add water, and bring to a simmer over medium heat. Cook, covered, until dark pink and very soft, about 3 hours.
• Pass through a fine sieve, pressing out liquid; discard solids. (You should have 4 cups liquid. If you don't, adjust the amount of sugar used in step 3 to maintain a 1:1 ratio.)
• Bring quince juice, sugar, lemon juice, and star anise to a simmer in a large saucepan over high heat. Cook, skimming foam, until thick and a candy thermometer registers 220 degrees. Plate-test jelly to make sure it is set. Divide between four 1/2-pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 10 minutes. Let stand overnight to fully set before using. Unopened jelly can be stored at room temperature for up to 1 year.

SPICED QUINCE JAM

Steps:

• To make the quince juice, wash & wipe off fuzz from quinces, cut off stem & anything remaining at blossom end and cut into eighths. Do not discard the cores or the seeds as they contain a lot of natural pectin. Place in a large pan and cover with water so the pieces float. Bring to a boil and stir. Reduce heat to a low simmer, cover and simmer for 2 to 3 hours, stirring occasionally (2 hours will do the trick, but I like to let it simmer for 3, so the fruit is very soft).
• Using a fine sieve, strain the "juice" from the pulp. The "juice" can vary from an actual juice to a thin puree - it depends on if the fruit breaks down or not. Press on the fruit with the back of a large spoon to extract all the juice.If some of the pulp squeezes through the sieve and into the juice that's fine. If you get more than the 6 cups needed for this recipe you can freeze it to use later.
• Place two or three small saucers in the freezer. You will use these later to check the set of the jam.
• In a preserving pan, combine the 6 cups quince juice, juice and zest of the orange and the lemon, spices, & sugar. If you don't have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when making jelly or jam.
• Bring to a boil and continue cooking on medium-high heat for about 20 minutes, stirring gently. Check the set - it may take up to 40 minutes of simmering over medium high heat for the jelly/jam to reach the set stage - use the cold plate test to check set: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard, if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
• Once the set point is reached, put the jam into jars, leaving 1/4 inch headspace; place flat lids and rings on and process in a boiling water bath for 10 minutes.

CERTO GRAPE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush grapes thoroughly, one layer at a time. Place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

QUINCE JAM

Steps:

• Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush.
• Heat water and lemon juice to a simmer in a saucepan. Add quince. Bring to a boil and add sugar and cinnamon stick. Reduce heat to a simmer and cook until fruit is soft, about 45 minutes.
• Remove saucepan from heat; discard cinnamon stick. Mix in lemon zest. Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency. Allow to cool and thicken before pouring into sealable jars.

QUINCE JELLY

Steps:

• Prepare six 8-ounce jelly jars.
• Rub the quinces briskly with a towel to remove any down on the skin, if there is any. (Don't peel them; the skin is important for the jelly.) Cut the quinces in half, then using a melon ball maker, remove the white core and the seeds, and reserve them. Tie the seeds and the cores together in a piece of cheesecloth.
• Place the fruit and the seed bundle in a large heavy stockpot. Add water to cover by about 1 inch so the quinces are floating slightly but not wallowing. Cover, bring to a boil over medium-high heat, then reduce the heat so the liquid is simmering merrily.
• Cook, partially covered so very little liquid evaporates, until the quinces can be pierced easily with a metal skewer, 25 to 40 minutes depending on the fruit. While the quinces are cooking, press on the seed bundle often to extract the pectin. Drain, reserving the liquid and the seed bundle.
• Measure out 6-1/4 cups liquid and return it and the seed bundle to the pot. Add the sugar, stir, and bring to a boil over medium-high heat. Reduce the heat so the liquid is boiling steadily but not wildly, and cook, stirring and pressing on the bag of seeds, until the liquid thickens, anywhere from 10 to 25 minutes. (To test for consistency, drizzle some jelly on a cold plate, place it in the refrigerator for 1 to 2 minutes, and then check to see if it has thickened enough that it won't run all over the plate. If it is still very runny, continue cooking until it thickens to your liking.) If the liquid hasn't jelled within 30 minutes, stir in 1 to 2 tablespoons lemon juice and cook until it jells, an additional 5 to 10 minutes.
• Remove the jelly from the heat and strain it, if necessary, so it is perfectly clear. Ladle the jelly into the sterilized jars and seal according to manufacturer's instructions.

QUINCE JELLY

Steps:

• Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
• Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
• Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.

QUINCE JELLY

Steps:

• Combine quinces and water in large pan, simmer, covered, about 1½ hours or until quinces are very soft. Strain mixture through fine cloth. Allow liquid to drip through cloth slowly several hours or overnight, do not squeeze cloth; discard quince pulp.
• Measure liquid, allow 220g (1 cup) sugar to each cup of liquid. Return liquid to pan with sugar, stir over heat, without boiling, until sugar is dissolved. Stir in juice, boil, uncovered, about 20 minutes or until jelly sets when tested. Remove from heat, stir in brandy. Allow bubbles to subside, pour into hot sterilised jars; seal while hot.