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Quince Jelly with Star Anise

Recipe Summary

Yield: Makes four 1/2-pint-size jars

Ingredients

Ingredient Checklist

4 pounds slightly underripe quinces, washed well and cut into pieces

7 cups water

4 cups sugar

Juice of 1 lemon

1 or 2 star anise

      Cook's Notes

Plate TestPlace a few small plates in the freezer before you prepare preserves. To test if preserves are set, remove a plate from freezer and drop a spoonful of preserves on it. Return to freezer for 1 to 2 minutes, then nudge edge of preserves with a finger. If set, preserves should hold their shape. If preserves are thin and spread, return pot to a boil, testing preserves every minute using remaining plates in freezer, until set. Water-Bath Canning Once jars are filled, wipe rims and then close with screw bands and lids. Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for indicated time (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening.

Gallery

Quince Jelly with Star Anise

Recipe Summary

Yield: Makes four 1/2-pint-size jars

Quince Jelly with Star Anise

Quince Jelly with Star Anise

Quince Jelly with Star Anise

Recipe Summary

Yield: Makes four 1/2-pint-size jars

Recipe Summary

Yield: Makes four 1/2-pint-size jars

Yield: Makes four 1/2-pint-size jars

Makes four 1/2-pint-size jars

Ingredients

Ingredients

  • 4 pounds slightly underripe quinces, washed well and cut into pieces
  • 7 cups water
  • 4 cups sugar
  • Juice of 1 lemon
  • 1 or 2 star anise

Directions

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.

      Cook's Notes

Plate TestPlace a few small plates in the freezer before you prepare preserves. To test if preserves are set, remove a plate from freezer and drop a spoonful of preserves on it. Return to freezer for 1 to 2 minutes, then nudge edge of preserves with a finger. If set, preserves should hold their shape. If preserves are thin and spread, return pot to a boil, testing preserves every minute using remaining plates in freezer, until set. Water-Bath Canning Once jars are filled, wipe rims and then close with screw bands and lids. Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for indicated time (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening.

Cook’s Notes

Plate Test

Reviews (3)

Add Rating & Review

44 Ratings

5 star values:

                                  6

4 star values:

                                  19

3 star values:

                                  15

2 star values:

                                  3

1 star values:

                                  1

Reviews (3)

Add Rating & Review

44 Ratings

5 star values:

                                  6

4 star values:

                                  19

3 star values:

                                  15

2 star values:

                                  3

1 star values:

                                  1

Add Rating & Review

44 Ratings

5 star values:

                                  6

4 star values:

                                  19

3 star values:

                                  15

2 star values:

                                  3

1 star values:

                                  1

44 Ratings

5 star values:

                                  6

4 star values:

                                  19

3 star values:

                                  15

2 star values:

                                  3

1 star values:

                                  1

44 Ratings

5 star values:

                                  6

4 star values:

                                  19

3 star values:

                                  15

2 star values:

                                  3

1 star values:

                                  1
  • 5 star values:
  • 6
  • 4 star values:
  • 19
  • 3 star values:
  • 15
  • 2 star values:
  • 3
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

12/12/2013

                I made this recipe as listed.  The "jelly" did not jell - it is like syrup.  Can I reprocess the syrup so I have jelly?  The pectin that I have is a light pectin that does not call for any sweetner - am afraid to use it as it would probably be much too sweet.  Please advise.

Martha Stewart Member

Rating: 3 stars

11/25/2013

                Quince are unique and lovely. I am blessed to have the tree my father planted many years ago. I have made quince jelly many times and I have never been able to get it to set without adding powdered pectin. I also don't like to add any spices because the natural flavor of quince is so special and unique it doesn't need anything added to it. They make beautiful Christmas gifts. One friend liked it so much he bought me a box of jars and asked for more.

Martha Stewart Member

Rating: Unrated

10/15/2013

                Martha,  Hating to question you, but...you mention forcing the juice from the pulp.  Does this not result in a cloudy finished product?  You also say to simmer the jelly when isn't a rolling boil always recommended.  Is Quince so different that the rules of jelly making do not apply?

Martha Stewart Member

Rating: Unrated

12/12/2013

                I made this recipe as listed.  The "jelly" did not jell - it is like syrup.  Can I reprocess the syrup so I have jelly?  The pectin that I have is a light pectin that does not call for any sweetner - am afraid to use it as it would probably be much too sweet.  Please advise.

Rating: Unrated

Rating: 3 stars

11/25/2013

                Quince are unique and lovely. I am blessed to have the tree my father planted many years ago. I have made quince jelly many times and I have never been able to get it to set without adding powdered pectin. I also don't like to add any spices because the natural flavor of quince is so special and unique it doesn't need anything added to it. They make beautiful Christmas gifts. One friend liked it so much he bought me a box of jars and asked for more.

Rating: 3 stars

Rating: Unrated

10/15/2013

                Martha,  Hating to question you, but...you mention forcing the juice from the pulp.  Does this not result in a cloudy finished product?  You also say to simmer the jelly when isn't a rolling boil always recommended.  Is Quince so different that the rules of jelly making do not apply?

All Reviews for Quince Jelly with Star Anise

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Quince Jelly with Star Anise

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest