I don't use them for pectin but I have made jelly out of them. However, in the US people seem very iffy about just making old fashioned unprocessed jams and jellies, preferring tested and measured recipes. So you won't know how your quince pectin translates into recipe quantities designed with commercial pectin in mind. BTW the pulp will have a lot of pips unless you force it through a sieve or something.

Agree that it will be experimental as there is no way to quantify amounts needed. If you are ok with possible failure to set or an overly hard set then I'd sure give it a try. Either undesirable result is somewhat fixable. If you don't mind the pips leaving some of them in should increase the level of pectin but will also affect the flavor. So like floral recommends I'd want them out.

Then please be sure to let us know how it turns out and what amounts you ended up using.

Dave

I put it through the food mill but I saved to the skins and seeds that came out to give to friends chickens. I could put some in a cheesecloth bag. I’ve done that when making kumquat marmalade.

i’ve made jams the old fashioned way with a thermometer and cold plate test so I’m not too worried. Just thought I see if anyone had any ideas. When I made jelly with the ornamental quince in our neighborhood in the Netherlands it would set before I could even get it into the jars so I figure it has promise. I will let you know how it goes.

Well, mellyofthesouth, I'll be experimenting with the same this week! I don't know if I will combine the quince with something else. Both plum and peach are still possible, if I can beat the birds to them, but I might get just a couple jars of quince jelly. Our quince taste like pears to me, so jelly would be a pleasant flavor. I usually make jam because I feel wasteful throwing out the pulp. But for quince, I think I'd go ahead and send the pulp to the compost due to the lignin bits. Is that what Floral and Dave mean by "pips", or are "pips" the seeds?

Just to be clear, we’re talking about flowering quince rather than true quince. The birds don’t bother with the chaenomeles fruit in my garden. They hang on until the next year’s flowers appear, even longer sometimes. Being a Brit I say pips for fruit seeds And stones for pits.

Yes, I am speaking of the ornamental shrub, as well. The birds race to the peaches and plums that I might combine with quince.

Mellyofthesouth, have you made your concoction yet?

Melly, I've never seen nor tasted a quine here, but I waned to say how glad I am to "see" you here again!

I think you were working on some natural pectins from Christine Ferber's "Mes Confitures"? Somehow I'm sure you'll be successful in the end, but I'd love to hear about it.

Annie

Hi Annie! I haven’t been doing much lately. The last few years I’ve just made mulberry jam with boxed pectin. I haven’t pulled out Christine lately, lol.

Ah, poor Christine. I'm sure she's waiting patiently for you. (grin)

Here I've not been experimenting, it seems the grandkids all like strawberry or grape, they have no imagination!

Annie