So, tonight - I'll make quince jelly with the lovely half-gallon jar of juice, quince-cranberry compote and... I'm going to need to do something else with the quince. Poached? Time to go fill the hot water bath and get it started!
- 2 lbs quince, quarter, peeled, cored & cut into 1/2" pieces
- 8 c water
- 2 c sugar
- 12 cloves
- 18 allspice berries
- 2 Tb orange zest (wide strips)
- 1 12-16 oz bag cranberries
- 1 c currants
- 1 cinnamon stick (3" long)
- 1 vanilla pod
- Blood orange vinegar, 1 Tb in each jar after filled
Sort and rinse cranberries, add to cooked quince. If mixture seems too dry, add a little more water or cranberry juice. Increase heat a little and cook cranberries until they begin to pop open, 12-to-15 minutes. Gently mix them with quince. Remove cinnamon & vanilla and pack jars. Add 1 Tb vinegar to each jar.
The compote is BEAUTIFUL!
5 16 oz jars
2 8 oz jars*
*In a very odd "first" - one of the wide mouth half pint jars cracked - the bottom of the jar broke right off, and the jar turned over, keeping most of the fruit inside the broken jar (which I saved for picture in the morning). This is only the 3rd mason jar I have ever broken. The 2nd was an empty half-gallon broken by a falling filled half pint. The 1st happened last year - a jar just cracked down the side when I put hot plum jelly into it. Are jars being made with less quality assurance these days? I have never had jars break like this in 20 year of canning!