Japanese Quince Marmelade & Jelly

Jelly Ingredients:

  • 1.7 kg (3.75 pounds) of fruit yielded

  • 1.5 liter (1.5 quarts) of finished juice

  • 1.2 kg (2.64 pounds) sugar

  • 6 grams (0.21 ounces) citric acid

    Finished jelly: Approximately 12-13 dl (5-5.5 cups)

Marmelade Ingredients:

  • 900 grams (1.98 pounds) quince puree, this is the left over from making the juice for the jelly

  • 1.5 kg (3.3 pounds) suger

  • 1 dl (0.4 cups) water

    NB! We used 1.98 pounds (900 grams) of sugar, but the result turned out slightly tart.

    From the 1.7 kg (3.75 pounds) of fruit the result was 900 grams (1.98 pounds) of puree.

How to make Jelly:

1.     Wash and slice the fruit without removing the skin or fruit cores, as they contain the most pectin, which helps the mixture set.

2.    Pour water over the chopped fruits, just enough to cover them, and cook until the fruit pieces are soft. Strain the resulting juice through a cheesecloth without squeezing the fruit to keep the juice transparent.

3.    The fruit meat in the cheesecloth will be used for the marmalade. Peel and seeds will be removed later before the marmelade preparation. NB! This is the puree you will make the marmelade from.

4.    For every quart of juice, add 800 gram (1.8 pounds) of sugar and cook to the desired density. A few minutes before removing it from the heat, add 5 grams (0.18 ounces) of citric acid.

5. Pour the jelly while hot into small prepared jars seal tightly and store in a cool place.

To make the jelly more transparent, you can add the same amount in weight of sour apples as you have quince.

How to make Marmelade:

1.     The remaining pulp from the fruit is strained to remove seeds, skin, and tough parts of the fruit.

2. This pulp is used to make the marmalade. For 900 grams (1.98 pounds) of fruit puree, mix 1.5 kg (3.3 pounds) of sugar and cook until the desired density is achieved.

3. The mixture is hot, bubbling, and splattering. Stir frequently to prevent burning on the bottom.

4. When the jam changes color and the consistency seems to be right, a bit sticky, pour the boiling mixture into appropriately sized Tupperware.

It should be easy to cut into pieces once everything has set. If not just use a spoon, it is a good marmalade that can be used to cheese and for sandwich topping. Enjoy!