15-16 quinces good quality honey 1/4 teaspoon of ground nutmeg 1/2 cup of blanched almond halves
For storing: baking parchment paper airtight plastic container(s) 3-4 bay leaves
Note: The amount of honey used will be equal to the weight of the puréed quince pulp. The better the quality of the honey, the better the result. It’s important to stir throughout the boiling time so the honey doesn’t create any foam.
*1. Preheat oven to 355°F (180°C).
*2. Remove quince stems, and wipe to remove all external debris. In a baking pan, bake the whole quinces at 355°F (180°C) for about 2 hours, until soft (test with a fork). When cool enough to handle, remove and discard peel, seeds, and any other tough fibrous material. Purée the pulp in the blender or food mill and weigh.
*3. Measure out a quantity of honey equal in the weight to the puréed pulp.
*4. In a wide shallow pot (deep metal skillet or other), combine quince pulp, honey, and nutmeg and bring to a boil over medium heat, stirring continuously to prevent from creating foam.
*5. If the mixture foams up even with constant stirring, lower heat to a slow boil and continue.
*6. Continue to cook and stir until: volume reduces, and the colour darkens to orangey-red, and the jelly pulls away cleanly from the sides of the pan.
*7. Just before turning off the heat, stir in the blanched almonds (if you want)
*8. Moisten a large metal pan (baking or roasting) with ice water and turn the jelly out into the pan, spreading out evenly, and allow to cool completely.
*9. To store, cut the jelly into candy-sized pieces and transfer to airtight plastic container(s), using baking parchment between layers, and add bay leaves throughout. The jellies will keep, stored this way unrefrigerated, for several months.