Quince Jelly
Author: 
Recipe type: Breakfasts
Prep time: 
Cooking time: 
Total time: 
Serves: 6–8 pots
 
Ingredients
  • 1.8kg/4lb quinces
  • preserving sugar
Method
  1. Wash the quinces and chop into pieces, but don't peel or core them. Put into a very large, heavy-based saucepan (or two large ones if you don't have a very large one) and cover with 3.5/122fl oz cold water. Cover with a lid and bring to the boil over a high heat, then turn the heat down to low and leave to simmer for an hour, until the fruit is tender.
  2. Roughly mash the fruit with a potato masher. Place a large muslin over a large bowl and carefully ladle or pour the fruit into the muslin. Tie the ends and secure the muslin, then attach it to a hook and leave, to allow the liquid to drip through the muslin into the bowl. Leave for at least 3 hours, preferably overnight, then remove the muslin and discard the pulp. (Don't be tempted to squeeze any remaining juice out of the pulp as this will turn the jelly cloudy.)
  3. Measure the liquid and weigh out 500g/1lb 2oz for each 600ml/20fl oz of liquid. (I used 2kg/4lb 8oz as I had 2.4l/84fl oz of liquid.) Bring the liquid to boil in a clean, very large, heavy-based saucepan over a high heat. Add the sugar and bring to the boil again, stirring the sugar so that it doesn't stick to the bottom of the pan. Leave to simmer over a medium heat until bubbling and it has reached setting point. (To test, spoon a small amount onto a cold saucer and if it starts to wrinkle when you put your finger on it, it's ready.) Remove any scum from the surface and discard. Pour the liquid into sterilized jars and leave to set.
Recipe by Grace Cheetham at https://www.gracecheetham.com/quince-jelly