Quince Jelly, always so popular as a spread on your toast, on scones, to enrich a sauce for game or on a cheese platter.
Category: Jellies, Preserves
- 1.5 kg quinces
- Juice of a large lemon
Wash the quinces, taking care to rub off the soft down on the skin.
Chop the quinces into chunks taking care to remove any bad spots. Do not peel or core them.
Place them into a large pan and just cover with water. Add the lemon juice and simmer gently for about one hour, or until the fruit is soft and mushy.
Remove the pan from the heat and carefully pour the fruit and liquids into a jelly bag suspended over a large bowl. Leave to drain overnight.
The next day, measure the liquid and note how much there is. Then for each 600 ml of liquid you will need 450g of sugar. Measure out the required amount of sugar.
Pour the liquid into a clean pan and add the sugar. Heat gently, stirring, until the sugar has dissolved, then increase the heat and bring to the boil. Boil rapidly until setting point is reached.
Skim any scum from the surface using a large spoon.
Pour immediately into sterilised, warm jars and seal.
When cool, label, date and store in a cool, dark place.
- For "Setting Point" refer to Setting Point for Jams and Jellies on the Glossary page.
- If I want to cook the quince flesh for desserts or for bottling/canning, I just use the peel and cores to make the jelly with.