I made the jelly with 4 cups of quince juice, and 4 cups of sugar, 2 tablespoons of lemon juice. Boiled it until it jelled, and did everything as I usually do. The recipe is not very different from apple jelly. Actually, not different at all. So, why, WHY, did my quince jelly stay this golden color? Generally there are raves about the rose color of this jelly. What happened? Fruit not ripe enough? Anybody?
I want to make so many things, but I was having trouble finding the fruit. For the past few weeks I have been leaving desperate comments on blogs about quince, which were met with kindly compassion. On Friday, a bleak and blustery day, I hit pay dirt with a local fruit and vegetable wholesaler. They had a half case left. I said I'd be there in an hour. On the drive home, the car amazingly filled with the honeyed scent. They were precious cargo indeed. I would have liked them to be a local fruit, but alas, they were from California. I have dreams of getting a tree next year, but it will still be years before we probably get fruit. I know someone has a quince tree somewhere nearby. I intend to find it.
The fruit sat on the dining room table for a few days, making the room smell like honeysuckles. Yesterday I prepped the juice, and tonight I made the jelly. During the day I put the pulp through a food mill, sweetened it and added some clementine zest, cardamom, ginger root, and cinnamon and cooked it down for a bit. We had it with yogurt and it was just the most delicious thing ever. The scent of quince lingers, honeyed, like ice wine, but has a slight acidity that makes it stand up. I also get this really weird back note of metallic onion. It's really weird, and it very well might just be me.