The pectin is strong with this one

[minoanmiss]

Impromptu Candy


So the most recent quinces included one that was full size and fully scented but still green. Fruit at that stage tends to be the highest in pectin content. This is important.

Candying the quinces leaves syrup left over, which usually sets to goo at room temperature, because quinces are high in pectin. I have been using pectinase to break that down and alcohol to clarify the syrup, which results in a tasty punch.

The most recent batch set much harder, into something that holds its shape and resists the pectinase. Two applications made no dents at all. So I added more pectin from my jam making supplies, boiled it all, and am going to see if it sets into chewy candy. Here's hoping!

Comments

[goss]

Neat! I would love to see pics if your candying efforts, if you're able or up to sharing. :)

[cjsmith]

Same! It all seems like magic to me!

[lunabee34]

Oooh that sounds super good.

[darkmarcy]

You amazing candy-crafting wizard you!

[acelightning73]

It sounds as if you've reinvented gummy candy! This is why some of the eighteenth-century recipes call for adding quinces to various other fruits, to help the jelly or pie filling set.

[princessofgeeks]

Chemistry experiments for the win!

[anna_wing]

Fascinating! My quince candy is basically hardened jam, so there's no syrup involved, but I do intend to try that idea of candying them in whole slices, and see what can be done with the syrup in the absence of pectinase, which isn't easily available here at retail level.

We've just finished up the frozen quinces in The Last Quince Pie of the 2020 harvest, so as to clear space for my pre-ordered share of the 2021 harvest which will (fingers crossed) be coming in next month, if COVID and a generally disordered situation allow. The farmers will have at least a couple of pre-orders, since I roped in my next-door neighbour, who is also very fond of all things quince, to commit to one as well.

Our quince pie is usually just quince, and locally-produced sultanas, and a sprinkle of powdered ginger, but a friend sent me some pistachios, now safely in the freezer, and we'll add those next time, perhaps with a bit of rosewater, cloves, cinnamon, and cardamom, for that Middle-eastern/European Medieval flavour.

[amaebi]

Your pies sound magnificent.

[anna_wing]

Thank you! It's distinctly sour, so I serve it with a bowl of demerara sugar, or palm sugar. A sprinkling on top gives a nice sweet-sour crunchiness.

[amaebi]

Oh, interesting!

[oracne]

Good luck!

[cellio]

Neat!