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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.

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

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
Wilts

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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

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

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
Wilts

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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.

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Mon 12-Apr-10
4:19 pm
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Toffeeapple
North Bucks

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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
Wilts

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I am sure there will be some for you, TA. No problem!

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

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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