October 19, 2019

Quince cordial

As I received a relative large portion of Japanese quinces, I would have made so many glasses of quince jelly, that never my colleagues or myself would be able to eat us through all this quince jelly. As the boiling part of the process to soften the quinces is similar to that of many jelly, I decide to try to make quince cordial as well.

The preparation of the Japanese quinces before boiling them is to wash the quinces and cut them into smaller size. You do not need to peel the quines. As usual I decided to remove the core with the seeds from the inner part as well, as I do not like the bitterness from the seeds of apples and quinces. If this is not concern for you, you can just cut the quinces into halves.

I did not weigh the amount of Japanese quinces, while making this cordial, as I started by boiling the quines soft in enough water to cover the quine pieces in the cooking pot. And when you have the quince juice, you measure the amount in order to calculate the amount of needed sugar to make cordial. I used the same ratio between juice and sugar as in this black currant cordial, crossing my fingers, that it would not gel like this red currant cordial.
It is quiet interesting to see, how the colour of the quince juice change from darker yellow to peach red after the addition of the sugar to the juice.

Now I just hope, that this cordial taste great !!!

Quinces jelly:
  • Japanese quinces - washed, cut into 4 pieces, core & seeds removed
  • Water - enough to cover the quince pieces in the cooking pot
  • 1 teaspoon of citric acid
  • 300 g sugar per 500 ml quince juice
  • potassium sorbate - optional
  1. Place the fruit and water in large cooking pan. Enough water to cover the quines pieces. Add citric acid as well. Bring to the boil. Reduce the heat.
  2. Let the quinces pieces simmer under lid for approx 1-1½ hour, until the quines pieces are soft enough to be mashed.
  3. Mash the quines pieces.
  4. Pour the quince mash into a sieve, and press the juice through the sieves using a cooking spoon.
  5. Afterwards pour the cordial through into a jelly bag to remove the un-clarity/ruit pieces from the juice. 
  6.  Measure the amount of fruit juice and weight out 300 g sugar per 500 ml juice.
  7. Dissolve the sugar over low heat. The cordial should not be boiled.
  8. Let the cordial cool down, so it is not to hot for the bottles, which it will be poured into. You can pour the cordial into glass bottles at higher temperatures compared to plastic bottles, which the cordial needs to be colder.
  9. Store at ambient temperature. 
  10. Dilute the quince cordial with water upon serving it.
  11. Enjoy :-)


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