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| Recipe Archive > Jams & Preserves > |
Quince & Calvados Jelly
Whitworths granulated sugar makes a clear preserve with a clean flavour, perfect for this delicate champagne-pink coloured fruit jelly, containing Calvados.
The large pear shaped quince is yellow-gold and aromatic and it appears in the grocery section of better stocked supermarkets between October and January. Traditionally they are roasted alongside the christmas goose, but if you find a glut of the smaller yellow apple-shaped quince growing wild in the country, or from an old fashioned grocer, these are better for making preserves as they have a slightly more tart earthy flavour.
Quince jelly comes in handy for flavouring and glazing autumn fruit tarts and cakes. It also tastes wonderful in the Green apple sorbet below.
Equipment & Ingredients
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1.7litres ( 3pts ) water |
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Whitworths granulated sugar |
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Method
Cut the quince into rough 4cm (1½in) chunks without removing the skin or cores. Place in a large saucepan with the water. Bring to boiling point then reduce the heat to a simmer. Partly cover the pan with a lid and leave the fruit to cook for 1½ hours, until soft, stirring occasionally.
Spoon the contents of the pan into a jelly bag, or muslin tied in a cradle shape suspended over a large bowl and leave to drain overnight. Avoid squeezing the bag or this will impair the clarity of the jelly later.
The following morning, measure the amount of juice and weigh out 450g (1lb) sugar for every 600ml (1pt) liquid. Pour the juice into a medium sized pan and stir in the sugar. Bring slowly to simmering point and when the sugar has dissolved, bring to the boil.
Cook for 10 minutes until the sugar thermometer registers 105°C / 221°F, or use the saucer test : spoon a small pool onto a cold saucer, allow to cool then nudge it with your finger: If it wrinkles and clings to the spot, setting point has been reached.
Remove from the heat and stir in the Calvados. Leave to stand for 10 minutes, then pour into hot jars, seal and label.
Recipe Tip
Green Apple Sorbet
Serve in a glass dish in scoops which you can splash with a little extra Calvados, or douse in Gin which is a traditional way of serving it in the Nord region of France.
If the absence of a home made quince jelly, some store-bought ones are fine, or a tub of quince paste found on good cheese counters can substitute the jelly, either works well.
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350g (12oz) Bramley apples, peeled cored |
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115g - 140g (4oz - 5oz) Whitworths granulated sugar, depending if you like a tart
or more sweet sorbet |
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Finely peel and core the apples, then cut them into small pieces. Place the apple, lemon juice and quince jelly in a saucepan. Leave the ingredients to simmer gently, stirring once or twice, until the apple is tender. Remove from the heat and leave to cool.
Place the sugar and water in a saucepan and heat gently until the sugar is dissolved. Boil without stirring for 3 minutes. Remove from the heat and leave to cool.
Puree the apple and quince mixture and stir into the cooled syrup. Freeze in a shallow metal container until half frozen, hard around the edges and mushy in the centre, take it from the freezer and beat it thoroughly to break down the ice crystals with an electric beater. Return to the freezer until the mixture has the same half frozen appearance as before. Beat again, then cover with a double folded lid of kitchen foil and refreeze until required. Or use an ice cream maker if you have one and follow the manufacturers instructions.
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