Quince jelly

Quince jelly

By
From
Encyclopedia of Food and Cookery
Makes
2 kg

Ingredients

Quantity Ingredient
1kg firm, ripe quinces
1kg sugar

Method

  1. Cut quinces into chunks and put them in a saucepan with 1.5 litres water. Bring to the boil and simmer until fruit is soft.
  2. Strain liquid from quinces through a jelly bag, or a colander lined with several thicknesses of muslin (cheesecloth), into a bowl; allow to drip undisturbed without pressing or squeezing.
  3. Measure juice by dipping with a cup measure from bowl into saucepan. Do not use sediment. Add 500 g sugar for every 625 ml juice. Bring slowly to the boil, stirring to dissolve sugar before liquid starts to boil, then boil rapidly until a few drops of the mixture dropped onto a chilled plate will set as they cool. Skim if necessary and pour into warm sterilised jars. Seal while hot.

Note

  • A good jelly can be made using a mixture of quince and apples. Quinces or apples may also be used in combination with fruits that have a low pectin content, such as raspberries or blackberries, either fresh or frozen.

Variation

  • Apple jelly: make in exactly the same way as quince jelly, using good tart apples.
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