The two most well-known quince varieties that are best for making jelly are Meeches Prolific and Vranja. These varieties have distinct characteristics that make them ideal for jelly-making.
Meeches Prolific and Vranja both have a gritty and astringent flesh. This means that when you bite into them raw, they have a slightly gritty texture and a tangy taste. However, when cooked, these quinces break down quickly and develop a beautiful pink or orange color. This is important for making quince jelly as the flesh needs to break down easily to release its natural pectin, which helps the jelly set. The vibrant color also adds to the visual appeal of the jelly.
I have personally used both Meeches Prolific and Vranja quinces for making jelly, and I can attest to their superior qualities. The gritty texture of the raw fruit may not be appealing when eaten fresh, but it works wonders when cooked down for jelly. The flesh softens quickly and releases its natural pectin, resulting in a smooth and set jelly.
One important point to note is that quinces are not typically eaten raw due to their astringent nature. However, when cooked, their flavor transforms into something truly delightful. The natural sweetness of the quinces shines through, and the astringency mellows out, leaving behind a unique and delicious taste.
When making quince jelly, it is important to choose the right variety to ensure the best results. Meeches Prolific and Vranja are highly regarded for their suitability for jelly-making due to their gritty flesh, quick breakdown, and vibrant color. These varieties are also commonly used for making quince cheese, another traditional quince-based preserve.
For the best quince jelly, I would recommend using either Meeches Prolific or Vranja quinces. Their gritty and astringent flesh breaks down quickly when cooked, resulting in a smooth and set jelly with a beautiful pink or orange color. These varieties are the favorites among quince enthusiasts and are commonly used for making quince jelly and cheese.
