Two Quince Questions

15 years ago

If I keep getting "inrichmedia" pop-ups every time I move a cursor into a text box, I'm going to have to stop using Gardenweb.

I made quince jelly today and it wasn't red enough for my taste (tastes good though -- and talk about a firm set!). The on-line recipes were all over the place on sugar proportion, so I used the lower amount, thinking that that would give me a more concentrated and therefore redder product. Also, I ran out of sugar....

However, my jelly is, at best, orange. Would more sugar have helped? Or perhaps slower cooking?

I made membrillo from the pulp. Can I store it as is or should I freeze it? I wish that I had sweetened it less, I used 1:1 pulp to sugar by volume, but I would have liked a tarter product.

I just thought of a third question, but I can't go back to the subject line without getting an offer from inrichmedia, so this is question 2.5. Does anybody know why cooking quince turns the color from pale yellow to red?

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Comments (3)

2ajsmama
15 years ago
I've only used quince this year, so I'm no expert. I made quince-apple jelly and it's golden (and is taking a while to set). The Paradise jelly (quince-apple-cranberry) is nice and red though. I used 3C of sugar to 4C of juice for each recipe. My quinces were brown after simmering (first batch, made lighter juice) and steaming, not red. They oxidize quickly and I didn't throw them in ascorbic acid or lemon juice. Sorry I can't help more.
veeta
15 years ago
I made quince jam last weekend and have been reading up on them quite a bit. It seems cooking time determines how much of a red tone they develop. Mine came out a golden orange, which I was pleased with. They smell great don't they?
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orffbear
15 years ago
It is the cooking time that turns them red -- think slow and low and fairly long. I put up some quince preserves this fall that are a beautiful ruby color. The quince simmered in a really light sugar syrup for about 3 hours before I "preserved" them with a bit more sugar and some vanilla.