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Jelly, Quince (P, KLP, TNT)
Source: My grandmother
Serves: Varies

4 quince or about 2-1/2 pounds quince, pick them even skinned and smooth
Fresh lemon juice from 1/2 large lemon
3/4 cup sugar
5 to 6 garlic cloves

Peel quince (not an easy feat), cut in half, core and slice each half into 4 or 5 pieces; save the seeds as they are the natural pectin for this jelly.

Place in saucepan, add lemon juice, sugar, cloves, cover with water (about 2-1/2 to 3 cups) and simmer until tender. You'll know it's ready when the liquid starts to take on a reddish tinge and has thickened slightly. If you feel you need more water, add some. It usually takes at least one hour for the jelly syrup to start forming. If you notice that the fruit is getting tender too quickly, remove the slices, reduce the syrup, then place the quince back in the syrup.

In any event, once it's done, place in a glass bowl or disposable plastic container or whatever and refrigerate for a few hours.

Poster's Notes:
Fresh quince is not really edible. It is very hard, a little bitter and has no endearing flavor to my taste buds. However in jelly, it is awesome. Since I am now sugar-challenged, I do use the pourable aspartame sweetener, measure for measure, and it is just as good as what I remember with sugar. According to my mother, I have always liked this since I was able to eat solid foods, and it has been 53 years of this Yom Kippur tradition in my life.

Posted by Simone Greenbaum

Nutritional Info Per Serving: N/A