Book Review: Sally Wise 'Out of the Bottle' and roadtest Quince Jelly

This isn't the first Sally Wise book I've loved.  And yes, I love this one too.  Sally's slowcooker book is well thumbed here, and whilst I've only tried a handful of the recipes, it's more inspiring than anything else.

The same goes here with Sally's 'Out of the Bottle' . This book is a must for those of you who love to cook seasonally, are either dabbling, novice or experienced in preserving  - this book goes one step further.  What happens after you seal your preserves.  After each preserve recipe, follows a couple of recipes to use them with.  What a great idea!

You may know or not, but I only took up preserving about a year ago.  It's been a love affair.  I look at fruit and some vegetables with a whole new enthusiasm.     I have bookmarked 15 (yes, really) recipes.  I suspect I will make all if not more of them.

Cost:                RRP $24.99
On sale from:  1st April 2010
ISBN:              978073332557

Pros:  Loads of practical, wonderful recipes - lots to inspire.  Recipes that use those preserves
Cons:  I wish it had pictures, I really do!

Road Test - Quince Jelly

The great thing about this recipe is that it doesn't matter how many or how few quinces you have - this goes by equal measures - no special measuring spoons - just old fashion preserving rules.  I love that.

My Nan who makes a mean marmalade and lemon butter came around to road test with me so many of the pics are of her - I do moisturise my hands, promise! ;)

Ingredients:
Quinces - We used 5 medium sized quinces
Juice of 1 lemon
sugar

Apparatus:
Sterilised jars
Muslin or linen
Funnel (helpful)

Method:
Wash your quinces and rub off any furr-i-ness from exterior.
Cut your quinces into 1 inch cubes - including core.
Put them in a saucepan and add water until it *Just* reaches the surface of the quinces.

Bring to the boil for about 40 minutes until soft and peachy coloured

Strain over a colander, reserving the liquid

(I stored the flesh in a container to combine with more fruit for jam)

Strain the liquid through a sieve with double layer of muslin (we used a linen tea towel)

Put the strained liquid back into your saucepan with a measuring cup noting how many cups you are transferring.  Add for each cup of liquid, one cup of white sugar to the saucepan.

 on the boil, until it becomes a setting consistency. This will happen shortly after it turns a darker shade of pink  -you can check by putting saucer in the freezer then putting some of the liquid onto the cold plate and it should become immediately gelatinous.

Pour in your sterlised jars - store in a cool dark place for up to 18 months.

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