As I walked down the driveway to get the mail a couple of days ago, I noticed that one of our quince bushes is beginning to bloom.
It’s January, and although this IS the South and many plants bloom earlier here than in other areas of the country, it’s too early for the quince.
This has been a warm winter. It’s predicted to be 70 degrees (Fahrenheit) by the end of the week, and the quince blooms may open up.
If the weather turns colder later this winter, will there be quinces for making jelly?
Makes about 4 half pint jars
3 ¾ cups quince juice (3.5 pounds quince + 7 cups water)
¼ cup lemon juice
3 cups sugar
Prepare Juice: Select about ¼ firm ripe and ¾ fully ripe quince. Sort, wash and remove stems and blossom ends; do not pare or core. Slice quince very thin or into small pieces into a saucepan. Add water, cover and bring to boil on high heat. Reduce heat and simmer for 25 minutes. Extract juice, using a jelly bag.
Making the jelly: Measure quince juice into saucepan. Add lemon juice and sugar and stir well. Boil over high heat to 220 degrees or until jelly mixture sheets from spoon.
Remove from heat; skim off foam quickly. Pour jelly immediately info hot canning jars, leaving ¼ inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.