Quince Jelly

Recipe for: QUINCE JELLY

Ingredients:

• 900g/ 2 lbs quinces
• Juice of one lemon
• 454g/ 1 lb + white granulated sugar

 Method:

1. wash & roughly chop the quinces (no need to peel, pip or core)
2. place into a large heavy pan & cover with water
3. 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
4. when cooked, tip the lot through a sterilised jelly bag & leave to drip overnight
5. do not squeeze the bag or the jelly will be cloudy
6. measure the juice you’ve collected, then add back into the (clean) pan
7. add 1 lb/ 454g  sugar for every 1 pt 570ml of juice + the lemon juice
8. heat gently, stirring to ensure that all the sugar has dissolved, then bring up to the boil
9. boil hard for 10 minutes then test for a set (see TESTING FOR A SET).  Keep testing until you get to the setting point
10. remove from heat & pot into warm sterilised jars
11. cool, seal, label & store

 What else you need to know:

1. it’s hard to get a set with quinces, but possible if you keep boiling & testing