We planted an orchard when we first built our house 12 years ago and it’s my favourite spot in the garden (where life is peaceful and serene and dreams & possibilities are realised). We planted apples, pears, olives, cherries, plums, apricots & blueberries – and over the years we’ve added to the collection with a quince, mulberry, avocado, peach, fig, almond, pomegranate, orange, lime, and lemon tree.
My very favourite tree however is our quince tree. Not only does it have the most beautiful blossom in spring but I love growing quinces because my Dad so looks forward to the harvest every year. He makes the most divine quince jelly you’ve ever seen or tasted!
This year, instead of just dropping off the quinces and picking up the final product a few days later I decided to hang around and learn Dad’s secrets to making the perfect quince jelly. Like all things that are good in life… this process takes time. So ultimately I wasn’t just learning the steps to making quince jelly I was also experiencing the secrets to slowing down, being in the moment and enjoying precious moments and idle chat with my Dad. Dad is the ‘Master Guru’ of Life in the Slow Lane as he spends his days “being in the moment “ - pottering around the house and in the garden, and cooking and preserving his home grown produce. Dad always has time for people and his life has always been devoted to not only his family but helping others. Dad is a giver. Dad is also a great listener and when he can get a word in those words are always very wise and provide great guidance in my life. Ultimately though, you learn most from Dad’s actions.
When I arrive with the quinces Dad has everything ready to go…
Ingredients
2 kg ripe yellow quinces
60ml (¼ cup) lemon juice
750g (3 cups) caster sugar
1Wipe the quinces clean, then cut into 5cm pieces, including the skin and cores. Place the quince pieces in a large pan with 2 litres (8 cups) water. Bring slowly to the boil, then reduce the heat and simmer, cover, for 1 hour or until tender. Mash any firmer pieces with a potato masher.
2 Place a calico bag in a bowl (we find the 5g kialla bags perfect – ask in-store if you need one), cover with boiling water, drain and suspend the bag over a large heatproof bowl.
3 Ladle the fruit and liquid into the bag. Do not push the fruit through the bag or the jelly will become cloudy. Cover the top of the bag loosely with a clean tea towel, with touching the fruit mixture. Allow the mixture to drip through the bag overnight, or until there is no liquid dripping through the cloth.
4 Put two small plates in the freezer. Discard the pulp and measure the liquid. Pour the liquid into a large pan and stir in the lemon juice. Add 250g (1cup) of sugar for each 250ml (1 cup) of liquid. Stir over low heat for 5 minutes, or until all the sugar has dissolved. Bring to the boil and boil rapidly for 20-25 minutes, stirring often. Skim any scum during cooking with a skimmer or slotted spoon. Start testing for setting point.
5 Remove from the heat, place a little jelly onto one of the cold plates and place in the freezer for 30 seconds. When setting point is reached, a skin will from on the surface and the jelly will wrinkly when pushed with your finger. Remove the scum.
6 Pour immediately down the sides of clean, warm jars and seal (We place our jars in the oven whilst cooking boiling up the jelly). Turn upside down for 2 minutes, then invert and leave to cool. Label and date. Store in a cool, dark place for 6-12 months. Refrigerate after opening for up to 6 weeks.
We’ll be showcasing our quince jelly the next couple of days. We’d love you to come in and try some –we’ll have it on the counter with some cheese and crackers.
“Because it’s Not a Rehearsal”
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