I gathered up the last of the fall harvest the other day (truly the last this time), which included quince. Quince are a fragrant (some say like a rose), hard, and astringent fruit that make wonderful sauce and jelly and produce rich, thick juice via steaming. Here’s how I made quince juice in my Mehu-Liisa:
Quince have a varying amount of fuzz (like a peach) on their slightly sticky skins that needs to be scrubbed off before processing. When I had my squeaky clean fruit ready to go, I quartered and halved them into the steam basket of the Mehu-Liisa.
At this point, one can add sugar to taste. I refrained from adding sugar since I will be making jelly and syrup and will add sugar at that time.
Next, I put the steam basket and juice kettle on the gently boiling water pan. You can see the steam coming up through the fruit on the left. I put the lid on and set a timer for 30 minutes. After 30 minutes (picture on the right), the quince has started to shrink down as it releases its juice. Quince release a smaller amount of juice than apples or pears. But it is worth the work. There is nothing like quince jelly on a grilled cheese sandwich!
After 60 minutes, I drew the juice off into sanitized jars and capped with lids, rings, and bands that had been boiled for 5 minutes. I drew off into a half-gallon jar for simplicity’s sake since I am going to use the juice all at once. The yield was 2 quarts of rich, thick, rosy smelling quince juice. Watch out, grilled cheese, here I come…