Quince Jelly

The quince is a small, yellow fruit which grows on a small gnarled tree and tastes like a cross between an apple and a pear. Quince makes a great accompaniment to cheese as well as autumnal game and fruit pies.

It is worth searching for and was once as common in Britain as kiwi fruit is today.

The aroma from the simmering quinces is richly fruity, so if your fortunate to own an ornimental quince tree, or know someone who does, and the tree bears fruit this recipe is for you.

Ingredients:

4 lbs (1.8kg) Quinces
2 Lemons, juice only
* Sugar (see method below for quantity)

Makes: 4 - 5 lbs (1.8 - 2.3kg)

Method:

Wash the quinces and roughly chop them.
Place the quinces and just enough water to cover into a heavy bottomed saucepan
Bring to the boil and simmer, covered for 1 - 1½ hours, until very soft.

Strain through a jelly bag or muslin cloth, allow about 2 hours for this.

Do not squeeze as this will cause the jelly to become cloudy.

* Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid..

Place the juice back into a heavy bottomed saucepan
Add the sugar and lemon juice, stirring until fully dissolved.
Bring to the boil.
Cook rapidly for 10 - 15 minutes until the setting point is reached (see: Potting & Setting Preserves).

Skim the surface if necessary to remove any scum.

Pot into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs (see: Potting & Setting Preserves)

Seal while it is still hot and label when it is cold.