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quince jelly set too firm
Sat 10-Apr-10
11:58 pm
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dail
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I have just made my first ever batch of quince jelly. It has set way too hard HELP what have I done wrong..

Sun 11-Apr-10
10:31 am
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shelley
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sorry, cant help you, but someone will be along very soon who can, I am sureSorry

Sun 11-Apr-10
11:17 am
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Toffeeapple
North Bucks

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Dail, welcome!  You should be able to add water to the jelly and re-heat it so that it thins out.

I'll try that again!

Sun 11-Apr-10
5:27 pm
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brightspark
Wilts

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Welcome Dail to our friendly forum. Smile

I looked on the internet for some ideas for you, and found a thread where someone had made marmalade and ended up with the same problem as you have!

One responder suggested :

Heat up the jar and slide out the 'tube' of jam. Slice off a disk of the hard jam and plate it with a scoop of frozen yogurt, a twist of candied ginger and 2 mint leaves. Give it a really fancy name and tell your guests it's the latest trend in 'harvest cuisine'.

Well, that's a novel idea! Laugh

Otherwise, I think that TA's suggestion is your best bet. Ok

Normally, quinces have plenty of pectin, and don't need a long boil for them to set.

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Sun 11-Apr-10
6:15 pm
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Toffeeapple
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That idea sounds a lot like 'fruit leather'. 

I'll try that again!

Sun 11-Apr-10
8:54 pm
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brightspark
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TA,

 I think it's more likely that the responder (who was described as "executive chef"), was in fact making the most of a recipe that had gone wrong. Basically, to present it 'as is' and tart it up a bit, and pretend it was meant to be like that! Whistle

Though I think I would try your method first, rather than 'make do' if I had too many jars of it!

Oh, I think I need one of these .....Medicine

Big_Laugh

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Sun 11-Apr-10
9:07 pm
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Shereen
Near Belfast, Northen Ireland

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Could you say it was Membrillo and you'd meant to make this Spanish quince cheese all along? I had some with cheese and chorizo when we were on holiday in Barcelona and it was good with savouries.

Mon 12-Apr-10
2:46 pm
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brightspark
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Ah, Shereen, I suppose you could, but, membrillo uses the flesh of the fruit, whereas the jelly doesn't.

My quince paste is drying out nicely - I made it in September, and poured it into a really big meat tin (one from a school, actually, where the kitchen was closed down), and it has been sitting 'drying out' in a cool place.

I already have requests for it, so I'll have to cut it up when it's fully dry.

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Mon 12-Apr-10
4:19 pm
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Toffeeapple
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brightspark said:

I already have requests for it, so I'll have to cut it up when it's fully dry.


Will there be a mail order option?  Ok

I'll try that again!

Mon 12-Apr-10
4:52 pm
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brightspark
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I am sure there will be some for you, TA. No problem!

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Mon 12-Apr-10
5:04 pm
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Toffeeapple
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Thank you! Star Big_Hug

I'll try that again!

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