Ingredients
Jelly
- 2 quinces, washed and roughly chopped yield approximately 500 g OR use left over cores, pips and peelings from any poached quince recipe.
- 300 g water
- 600 g sugar, approximately
Accessories you need
-
Simmering basket
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Add quince to TM Bowl. Chop 5 seconds Speed 6
Add water and cook 30 minutes 100 degrees Speed 1.
NB: If your quince mix gets too dry add a little water towards the end 50-100g extra if needed.
Line TM basket or a strainer with a piece of wet muslin, "chux" or old very thin tea towel. Place lined basket over a heat proof bowl, pour mixture in and tie loosely with string or a rubber band (so you can suspend the mix) and allow to drain by gravity overnight.
I find the easiest way is to stick a wooden spoon through the rubber band and sit it crosswise over a bowl to drain.
NB: Do NOT squeeze or push as this will result in cloudy jelly.
Weigh strained liquid into TM bowl and add an equal weight of sugar.
Boil 10 minutes Varoma Temperature (115 degrees TM5) Reverse Speed 2 with MC off.
If required, continue to cook a few more minutes until jelly stage is reached (in TM5 it is when the mixture reaches 115 degrees).
Pour into hot, sterilised jars and seal. See Tips for how to use your Varoma to quickly 'sterilise' clean jars.
Tip
Quinces are ripe when they are yellow and one's with a greenish tinge (ie a little on the under ripe side) will improve pectin set in the jelly as will the use of skin and pips.
Jelly can be flavoured with honey (sugar substitution), cloves or vanilla if desired.
Jelly stage has been reached when a teaspoon of liquid cooled on a chilled saucer (place in freezer to chill a test saucer) retains it’s shape when you can drag your finger through it.
Jars can be sterilised by steamimg in the basket or Varoma - just have the jars and lids (not plastic) upside down and steam for 15 minutes.
Excellent served with game, lamb, full flavoured fish, as a glaze for tarts or on toast for breakfast.
Cost is under $4 for 2-3 jars vs the same cost for ONE jar in the store.
Your vote and comments are always appreciated!.....Happy Cooking
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
1st time making dont think my fruit had enough pectin so ended up with more a syrup instead. Which I'm sure I could substitute as a honey if a recipe calls for it. Will still be useful for cooking something on the farm or use like a topping to ice cream & in the kids smoothies.
Worked well. I cooked my quinces for eating and put the cores and peels in a muslin bag and boiled in a large saucepan on the stovetop for a while, when the juice had started to colour and had reduced a bit I transferred it to the thermo and followed your recipe. Have ended up with lovely coloured jelly that looks to be setting well
.
Thanks for persevering! I've amended the recipe with your suggestions so others will have success.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Hi Sharon thankyou for your responses
So to give an update it took me 4 attempts to get the jelly happening... has been a learning curve that's for sure. A couple of things I think might be worth mentioning in your recipe...
1) 'Ripe' quinces (the yellow ones) seem to be best to use
2) Straining jelly in a cloth which is hung to allow it to 'drip' was much more successful and allowed more juice to flow. Also if the mixture doesn't look juicy enough it doesn't hurt to add more than the recommended 300ml of water
These might seem like common sense but as a first-timer to this whole jelly making business I thought I'd share my learnings - thanks again for sharing this recipe
Oooh that's not enough to spread on much toast! I'm not sure what to suggest..... as you suggested chux may have been too thick or super absorbent? maybe new season quinces are drier? With the 100g of water added at the beginnning I would have thought you still should have got more than 30mls though......sorry for not offereng any meaningful help!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Or maybe new season quinces are less moist? Just checking that the water was added..... Just covering all bases!.....
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Hello, need some help please, just followed the instructions using 500 g quince (incl skin and seeds), cooked at the 30 mins on 100C... left it for 12+ hours and only about 30mls of liquid
Any suggestions? I suspect the chux didn't allow the liquid to flow through
Thanks frillypants - I've just amended it and put a note on how to do a Thermomix Jar sterlisation tip in as well.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Oi, don't forget to amedn the recipe.
I didn't find this note until I logged on... and this changes all my plans! :P
frillypants
Mum of 4 frillypantii
I have a FAILSAFE TMX recipe blog:
www.realfailsafemeals.blogspot.com.au
Can I safely double this recipe?
frillypants
Mum of 4 frillypantii
I have a FAILSAFE TMX recipe blog:
www.realfailsafemeals.blogspot.com.au
Are you sure to delete this comment ?