My sister, Sonnie, had told me of the recipe that she uses to make Quince Jelly, it was so simple, whole quinces, washed, water and sugar, that’s all, and even better, you do not need strain the fruit from the liquid, what a time saver!  When I asked her for the recipe, she sent me a snap of the recipe from the recipe book, I immediately recognised the book (I have two copies from different eras) – CWA Esk Valley Cookery Book.

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Quince Jelly or Jam

A recipe that appears in most editions of the CWA Esk Valley Cookery Book.

Category: Jam, Jellies, Preserves

Style: Australian

Keyword: Pickled Quinces, Quince Jelly

Ingredients

• 5 large quinces washed and all downy fluff removed
• 3 litres 5 pints water
• 2.5 kg 5 pounds sugar

Instructions

1. Place the whole (uncut) quinces, water and sugar into a large pan.
2. Bring to the boil, and boil for 3 (three) hours.

FOR JELLY

1. Remove the fruit from liquid, and set aside.
2. Test the liquid for set, it may need to be cooked a little longer to gain a set.
3. Carefully remove any scum that may have formed on the top.
4. Pour into warm sterilised jars and seal.
5. When cool, label and store in a cool dark place.

FOR DESSERT

1. Peel and remove the fruit from the core.
2. Serve the fruit with cream, ice cream or custard.

FOR JAM

1. Remove the quinces from the syrup and peel and cut the fruit from the core.
2. Return the fruit to the syrup.
3. Pour into warm sterilised jars and seal.
4. When cool, label and store in a cool dark place.

Notes

I have not made the jam, but have included the instructions, just in case you would like to try it.