Wash and chop:
if you are planning to make Membrillo with the pulp, as I am, core the fruit as you would a pear and separate the core and seeds into a cheese-cloth bag so you can easily remove it later.
2 Pounds of Quince
–or how ever many you have. I used 5. This recipe is not like others where you must pay attention to amounts, you can easily double this with success.
Add enough water to cover the fruit by about 1 inch.
Simmer for 1 1/2-2 hours.
Strain the juice through a cheese cloth overnight.
-this will make a beautiful jelly just as it is but because I also have a wine-making background I figure why not go all the way!?
I used wine clarifiers (like Keisasol or bentonite), This can take a week or more but it will be the clearest jelly at the fair!!
For each cup of juice I added about 3/4 cup of sugar and the juice of 1 lemon. Bring to a full rolling boil for 10 minutes skimming as you constantly stir. (about 215 degrees)
-you could adjust the sweetness at this point if you want a more tart jelly. The lemon juice is mandatory as it chemically frees up the pectin molecules to form gelatin chains.
This is such a wonderful jelly, with such a wonderful aroma, that I want to put gold flakes in it one of these times…