Hi all --
I've been making quince jellies and I'm trying to make them without gelatin (vegetarian husband). Naturally, they are coming out too soft. Here' s my question: am I embarking on something impossible? Can I do them without gelatin and have them hold?
I've used pectin and that doesn't work too well but it's not like I've cooked the pectin down for ages. Would that make a difference? Could I do it with sugar only?
Or am I doomed to use gelatin and not tell my husband? (Kidding.)
Here's the blog post about the jellies: