Paradise Jelly Recette

Experience a taste of culinary history with this vibrant Paradise Jelly recipe, straight from the 1947 New England chapter of the United States Regional Cookbook! This ruby-red, exquisitely sweet jelly is made with a blend of apples, quinces, and cranberries, resulting in a uniquely delicious flavor profile. While the sugar content adjusts depending on the fruit's natural liquid, this recipe ensures a perfectly set jelly every time. Modern canning techniques are recommended for safety (see http://www.uga.edu/nchfp/how/can_home.html for guidance). A delightful treat for your table, perfect for breakfast or a special occasion!

Préparation 45 min

Cuisson 30 min

Calories 103.7 kcal

Protéines 1g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Paradise Jelly

1 pound apples
1 pound quinces
1 cup cranberries
Equal amount of granulated sugar as the total measured fruit liquid (cup for cup)

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Comment préparer Paradise Jelly

Wash 1 pound apples and 1 pound quinces. Remove stems and blossom ends. Cut into quarters.
Place apple and quince quarters in a large saucepan. Cover with 4 cups cold water and bring to a boil. Reduce heat and simmer until tender (approximately 20-25 minutes).
While the apples and quinces simmer, wash 1 cup cranberries. In a separate saucepan, cook cranberries in 1 quart (4 cups) water until tender (approximately 10-15 minutes).
Once both mixtures are cooked, pour the cooked fruits into a jelly bag or several layers of cheesecloth lined colander. Let drain overnight into a large bowl.
Discard the pulp. Measure the combined fruit liquid. Add an equal amount of granulated sugar (cup for cup). For example, if you have 3 cups of liquid, add 3 cups of sugar.
Pour the fruit liquid and sugar mixture into a large saucepan. Bring to a rolling boil over high heat, stirring constantly to dissolve the sugar. Continue to boil rapidly, without stirring, until the jelly reaches setting point (the jelly will sheet off a spoon, see link above for detailed instructions).
Skim off any foam. Carefully ladle the hot jelly into sterilized jelly jars, leaving 1/4 inch headspace.
Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude; see the provided link for details).