Quince Jelly

Thermomix recipe: Quince Jelly. Ready in 80 minutes. Serves 10. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 kg quinces, washed and quartered (no need to peel or core)
• 1.2 L water
• 750 g granulated sugar (adjust based on juice yield)
• 30 ml lemon juice
• Sterilized jars

Instructions

1. Thoroughly wash the quinces. Cut them into quarters, removing any bruised parts, but leaving the skin and core intact. This helps with pectin extraction.
2. Place the quartered quinces into the Thermomix bowl. Add 1.2 L of water.
3. Cook 45 min / 100°C / Speed 1 (Reverse mode) until the quinces are very soft. If the quinces are not fully submerged, you may need to stir halfway through.
4. Carefully pour the cooked quinces and liquid into a fine-mesh sieve lined with a muslin cloth or a jelly bag set over a large bowl. Allow the juice to drip through overnight (at least 8-12 hours) without squeezing, to ensure clear jelly. Discard the solids.
5. Measure the strained quince juice. You should have approximately 750 ml to 1 L of juice. For every 100 ml of juice, you will need 100 g of granulated sugar. Adjust the sugar quantity based on your yield.
6. Clean the Thermomix bowl. Add the measured quince juice and the calculated amount of granulated sugar to the bowl. Add 30 ml of lemon juice.
7. Cook 15 min / 95°C / Speed 2 (Reverse mode). Place the simmering basket on the lid instead of the measuring cup to allow steam to escape and prevent splattering.
8. Pause, scrape down the sides and bottom of the bowl with the spatula. Check the consistency. Continue cooking if needed.
9. Cook for another 15-30 min / 95°C / Speed 2 (Reverse mode), or until the jelly reaches its setting point. The cooking time will vary depending on the pectin content of the quinces and the desired consistency.
10. To test for setting point: place a small spoonful of jelly onto a cold plate (chilled in the freezer). Wait 30 seconds, then push the jelly with your finger. If it wrinkles, it's ready. If not, continue cooking for another 5-10 minutes and re-test.
11. Once the setting point is reached, cook for a final 1 min / 90°C / Speed 1 (Reverse mode) to settle and prevent sticking.
12. Carefully pour the hot jelly into sterilized jars, filling them to the brim. Seal immediately with lids. Invert the jars for a few minutes, then turn them upright and allow to cool completely. The jelly will set as it cools.
13. Store the sealed jars in a cool, dark place. Once opened, store in the refrigerator.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.