Recipe for: QUINCE JELLY
Ingredients:
- 900g/ 2 lbs quinces
- Juice of one lemon
- 454g/ 1 lb + white granulated sugar
Method:
- wash & roughly chop the quinces (no need to
peel, pip or core)
- place into a large heavy pan & cover with
water
- bring to the boil, then simmer gently until the
fruit is completely soft. If the
quinces are very firm, this could take more than an hour. Add more water if needed
- when cooked, tip the lot through a sterilised
jelly bag & leave to drip overnight
- do not squeeze the bag or the jelly will be
cloudy
- measure the juice you’ve collected, then add back
into the (clean) pan
- add 1 lb/ 454g
sugar for every 1 pt 570ml of juice + the lemon juice
- heat gently, stirring to ensure that all the
sugar has dissolved, then bring up to the boil
- boil hard for 10 minutes then test for a set
. Keep testing until you get to the
setting point
- remove from heat & pot into warm sterilised
jars
- cool, seal, label & store
What else you need to
know:
- it’s hard to get a set with quinces, but possible
if you keep boiling & testing
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