Jark wrote:

> My grandmother made Quince Jelly when I was growing up (WWII).
> I still have the tree, and there was a good yield from it this fall. I
> sorted through the ones still on the tree, just before the big frost last
> week, and found about 20 good ones.
> Anyone have a good recipe for Quince Jell?
>
> Or does anyone have any experience with roasted quince? -- similar to
> roasted apples, I guess . . .

Quinces have a lot of their own pectin, centered around the core mostly.
Y'all don't need added pectin at all.
From 10 pounds of older fruits (on sale from the farmer), I got 24 cups of
pulp, 8 cups of juice (don't squeeze the bag!). I did have to trim away quite
a lot of brown bits.
The quince jelly was a beautiful amber color, the butter (from the pulp)
was a lovely applesaucey color. I used 3/4 c. sugar per cup of juice, making
no more than 4 cups juice per batch, and 1/4 cup lemon juice per batch.
Gently boil to the gelling point, 208F way up here. 214F at sea level, I
think. I had no problem with the stuff firming up. The first batch I
overcooked and it turned to candy in the jar. Hard as a rock it was!
For 8 cups pulp for quince, made 11 cups product: I used 2 1/2 cups sugar,
1 teaspoon ground coriander, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon,
1/2 teaspoon ground cloves, 1 teaspoon vanilla (or scrape a vanilla bean).
Added 2 cups of water because the pulp was so thick! You might want to adjust
the spices to taste, I wanted a spicy mix.
I mixed up a couple other recipes, one with strawberries & amaretto &
almond extract, but I liked the basic recipe best. The one with fresh ginger
and pineapple juice tasted pretty wierd to me.
Good luck!
Edrena