Quince Jelly

An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit.

Step: 1

Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.

Step: 2

Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.

Step: 3

Store sealed jars in a cool dark place. Refrigerate jelly after opening.

Per Serving: 207 calories; protein 0.2g; carbohydrates 53.7g; sodium 2mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, go for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .